Lentil soup

Warm the olive oil in a Dutch oven or pot on medium heat.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened.

Add the garlic, cumin, curry powder and thyme. Stir constantly for about 30 seconds until fragrant.

Pour in the diced tomatoes and cook for a few more minutes, stirring often.

Add the lentils, broth and water. Add 1 teaspoon of salt and a pinch of red pepper flakes. Season with freshly ground black pepper. 

Bring the mixture to a boil, then partially cover the pot and turn down the heat to maintain a gentle simmer. Cook for 25 to 30 minutes or until the lentils are tender but not mushy.

Transfer 2 cups of the soup to a blender and purée it until smooth, then stir it back into the soup. 

Add the greens and cook until softened. Remove the pot from the heat and add 1 tablespoon of lemon juice. Taste and season with more salt, pepper, and lemon juice to boost the flavours.

Tips & tricks

Before cooking, sift through the lentils to remove small debris or pebbles. 

Let your culinary creativity side shine by throwing in some extra veggies to this soup. Carrot, cauliflower, celery, and corn are all excellent additions.

Don't forget the lime. It's incredible what a squeeze of juice, added just before serving, can do to brighten up your lentil soup and create a perfect balance of flavours.

How to serve it

When paired with a side dish, this lentil soup tastes even better. Here are a few options to complement this delightful meal:

A light, fresh green salad with crisp lettuce and a drizzle of vinaigrette is the perfect accompaniment, providing both contrasting colour and taste. 

Nothing quite beats the comfort of a grilled cheese sandwich paired with a bowl of warm soup – it's truly a match made in heaven. The toasted bread and melted cheese provide the perfect contrast to the texture of the soup. Every bite is an indulgent experience, making it one of the most delightful meals you can enjoy on a cold winter day. 

There is something so comforting about a meal accompanied by freshly baked bread, and this soup is no exception. Whether it be the hollow pocket of pita bread, fluffy naan bread, or the crunchy crust of sourdough, every kind of bread adds an extra element of pleasure to the soup.

If you're looking for a protein-rich meal, adding shredded chicken to the soup will boost the nutritional value and give the dish an extra flavourful kick. It's a simple and easy way to turn a classic recipe into something extraordinary. 

Best types of lentils for soups

Which lentils are best for soups? It all depends on the flavour and texture you’re looking for. Dried lentils are the best choice for this dish. While brown lentils are all-purpose, red and yellow lentils make excellent soups and stews thanks to their mushy consistency. Red lentils cook quickly and break down easily, perfect for creating creamy soups. Green lentils are another type of pulse to consider in this recipe. They have a slightly nutty flavour and a chewy texture, making them ideal for chunky soups. They hold their shape as they cook, making them the perfect choice for slow-cooker soups. 

Storage

Store your leftover lentil soup in an airtight container in the fridge for up to 5 days. You can also freeze your soup. It will keep fresh in an airtight freezer-safe container for up to 3 months.