Lentil Soup

Introduction

Lentil soup is a truly ancient and beloved dish, found in countless variations across the globe, from the simple Turkish Mercimek Çorbası to hearty Italian minestrone. This particular recipe focuses on a classic, deeply savory brown or green lentil soup—a perfect marriage of humble ingredients transformed into a robust, nourishing meal. It is naturally gluten-free, inexpensive, and packed with fiber and protein, making it the ultimate healthy comfort food for any season.

Ingredients

• 1.5 cups (300g) brown or green lentils, rinsed
• 6 cups (1.4 liters) vegetable or chicken broth
• 2 tablespoons (30ml) olive oil, plus extra for serving
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon (15ml) fresh lemon juice (added at the end)
• Optional garnish: Fresh parsley or cilantro

Step-by-step Preparation

1. Sauté the Aromatics (5-7 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery (the mirepoix). Sauté for 5 to 7 minutes until the vegetables have softened and the onion is translucent.
2. Add Garlic and Seasoning (1 minute): Stir in the minced garlic, dried thyme, salt, and pepper. Cook for about 60 seconds until fragrant, being careful not to burn the garlic.
3. Combine and Simmer (30-40 minutes): Add the rinsed lentils, the bay leaf, and the broth to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot partially, and let it simmer gently.
4. Check for Tenderness: Cook time will vary depending on the lentil type, but generally, the soup needs 30 to 40 minutes. The lentils should be completely tender but still hold their shape (avoiding a mushy texture). If the soup becomes too thick, add a little extra water or broth.
5. Finish and Serve: Remove the bay leaf before serving. Stir in the fresh lemon juice—this brightens the flavor considerably. Taste and adjust the salt and pepper as needed. Serve hot, garnished with fresh parsley and a drizzle of high-quality olive oil.

Nutritional Information

Lentil soup is a nutritional powerhouse. Per serving (approximately 1.5 cups), this recipe provides roughly 250-300 calories (depending on the broth used), making it low in saturated fat and cholesterol. It is an excellent source of plant-based protein (about 15-20g per serving) and dietary fiber, which aids digestion and promotes satiety. Lentils are also rich in essential minerals like iron and folate.

Storage

This soup stores exceptionally well. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 4 to 5 days. Lentil soup also freezes beautifully; store it in freezer-safe containers for up to 3 months. When reheating, especially after refrigeration, you may need to add a splash of water or extra broth, as the lentils will continue to absorb liquid and thicken considerably overnight.

Conclusion

This hearty lentil soup is deeply satisfying on its own, but it pairs wonderfully with a slice of crusty bread or warm pita. For variations, consider adding a touch of smoked paprika or cumin along with the thyme for an earthy Middle Eastern twist, or stir in a handful of fresh spinach during the last five minutes of cooking for extra greens. However you serve it, this simple, nourishing recipe is destined to become a staple in your home.