Lentil Soup

Every single lentil soup recipe I have come across calls for blending at least partially. So, I always blended my lentil soup. One day, after recently completing a move, I decided to make lentil soup. However, I hadn’t unpacked everything and I had no idea where my blender or hand blender was.

This turned out to be a great thing! I made lentil soup and didn’t blend it. I let it simmer for an hour longer than normal, then let it sit for another hour to cool. The end product is what you see in this recipe – more of a hearty stew than a soup. It’s my version and I love it!

Lentil Soup

This lentil soup recipe calls for a few different ingredients than that of a traditional one and does not specifically require blending. I prefer it in a chunky stew-like consistency.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 10 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Course: Soup

Cuisine: Mediterranean

Keyword: hearty, lentil, lentil soup, soup

Servings: 4

Calories: 280kcal

Author: David

Ingredients

• 2 tbsp olive oil
• 1 clove garlic minced
• 1 cup onion(s) chopped
• 1 cup celery chopped
• 1 cup carrots chopped
• 1/2 tsp cumin
• 1 cup lentils rinsed
• 5 cups water or broth chicken or vegetable broth
• 1 tsp korean red pepper flakes (gochugaru)
• 1 cup tomatoes chopped
• 1 cup zucchini chopped
• salt and pepper to taste

Instructions

• Heat olive oil in a pot over medium-high heat.
• Add garlic and stir for about 30sec for garlic to lightly brown
• Add onion, celery, and carrots and saute for about five minutes.
• Add the rest of the ingredients and bring to a boil over high heat.
• Once boiling, reduce heat to low and let simmer slowly for about two hours.
• Serve in a bowl with crusty bread or by itself.

Notes

I don't blend my lentil soup but that's just my preference. If you like yours blended all or partially, this soup is just as good blended.

Nutrition

Calories: 280kcal

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