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Lentil Soup

  • Writer: Eman
    Eman
  • Apr 6
  • 2 min read

This is one of those soul-hugging soups that comes together with pantry staples and a touch of love. It’s smooth, comforting, and just the right amount of spiced. Perfect for dinner or any day that needs a little warmth.


Can I use a different type of lentil?

This recipe is specially made for red lentils—they cook quickly, break down beautifully, and give the soup its creamy texture without any cream. Other lentils (like green or brown) won’t behave the same way and will change the flavor and consistency. So for best results, stick with red!


Ingredients:

  • 2 cups red lentils, washed several times and rinsed well

  • 1/2 medium yellow onion, finely chopped (about 1/2 cup)

  • Neutral oil (enough to coat the bottom of the pot)

  • 2 garlic cloves, minced

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 3 tsp salt (or to taste)

  • Freshly ground black pepper, to taste

  • Water (enough to cover lentils while cooking, plus more as needed)

  • Fresh parsley, chopped (for garnish)





Instructions:

  1. Prepare the Lentils: Start by rinsing the red lentils in cold water several times until the water runs clear. Set them aside to drain.

  2. Sauté: In a large pot, heat enough neutral oil to coat the bottom over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in the lentils, minced garlic, turmeric, cumin, salt, and black pepper. Let everything cook together for another minute or two until fragrant.

  3. Add Water: Pour in enough water to cover them by about an inch. Stir well and bring to a boil.

  4. Simmer & Blend Once boiling, reduce the heat to low and let the soup simmer gently for 20–25 minutes, or until the lentils are soft and breaking down. If it looks too thick, add a bit more water.

    Once cooked, use an immersion blender to blend the soup until it’s silky smooth. You can also leave it slightly chunky if you prefer some texture.

  5. Finish & Serve Taste and adjust seasoning if needed. Ladle the soup into bowls and top with freshly chopped parsley for a pop of color and freshness.




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