I get asked for my lentil soup often, and for the longest time I could have sworn I had posted the recipe online, but time and time again, I was thinking of split pea soup, which happens to be delicious, and somewhat similar.  I have been known to mix split peas with lentils if I have been running low to create a great pea and lentil soup too.

 This is a very adaptable recipe so don’t be afraid to mix up the types and colors of lentils you use. 

I used green lentils for this soup but I love this photo that I originally took for my Red Lentil Daal. Click on the photo for that recipe.

You can make this soup in a slow cooker if you’d like, I find that browning some onions and carrots with some salt, pepper and thyme add depth of flavor to this soup.  If you’re looking for a more traditional meaty flavor you could add a dash of liquid smoke, and I always recommend a teaspoon of marmite. 

You let the veggies cook for just a little while then you add the soaked lentils.  Cover with water and season a little more and put a lid on the pot.  Once it has come to the boil you can lower it to a simmer for anywhere from 45 minutes to hours and hours.  

The longer it cooks, the thicker the soup will become. I like to be able to identify the lentils and vegetables but I also like a hearty thick soup.  If you don’t have time to let this cook and thicken, you can use an immersion blended to puree this you preferred thickness. 

My preference for lentil soup also leans toward a salty flavor so I am fairly generous with pepper too and always make sure to use a bay leaf or two. 

Vegetarian Lentil Soup

Serves 4-6 people

Ingredients

• 1 onion, diced,
• 3 carrots, peeled and cut in three
• kosher salt 
• black pepper
• 2 teaspoons dried thyme
• 2 cups of green lentils
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 4-6 cups water

Preparation and cooking

Soak your lentils for at least half an hour (or up to 24 hours). 

Drizzle olive oil in a pot over a medium heat, add the onions, garlic and carrots to the pot.  Season with the thyme, salt and pepper and allow them to cook for eight to ten minutes, stirring with a wooden spoon. 

Add the lentils and and cumin then cover with water.  Cover the pot and bring to a boil. 

Reduce heat and let the soup simmer for 45 minutes, or until lentils are soft.