Lentil Soup
Theres nothing quite like a big nourishing bowl of lentil soup. It’s simple, humble cooking at It’s best that ticks all the boxes. This Lentil soup is robust, full of flavour and texture. Loaded up with goodness, It’s classic homestyle comfort food.
This year I lost my biggest source of cooking inspiration, my beautiful Nonna. She was 76, taken too soon by a horrible illness (cancer) which takes too many lives.
Throughout the years she has taught me so much about food and cooking and this is one of the many recipes on my blog that I am honoured to share with you. Nonnas homemade gnocchi and her Italian pizza dough are some of my most popular blog posts to date.
I have so many fond memories of being with her in the kitchen while she did what she does best. She always believed cooking was not just about skill but passion and love for what you were creating.
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I still remember being on the phone to her the first time I made this soup, newly married I had called her to double check I had it right. She left her potatoes whole, which softened as the lentils cooked and thickened up the soup.
Over the years I have added some of my own touches like pumpkin and zucchini as well as some flavour enhancers like fennel seeds and rosemary.
There is so much goodness in this bowl of lentil soup and I will forever think of my beautiful Nonna every time I make this.
Lentil soup
Lentils are a staple in Europe and the Middle East because they are affordable and long lasting.
This dish ticks so many boxes; A great dish to feed your family; It’s easy, healthy, economical and it freezes really well. It pleases many as it is vegetarian, vegan, gluten and dairy free.
This really is the one stop shop for the best lentil soup recipe as it has been tried and tested many hundreds of times over many generations in my family.
Lentil soup is a thick and hearty soup with many wonderful flavours complimented by bay leaves, fennel seeds, rosemary and tomatoes.
It’s thick, warm and comforting!
If you needed more reasons to enjoy it, lentils are a great source of protein and are low in fat.
Lentil soup is a hearty dish that will keep you feeling satisfied well after your last spoon.
What you will need
- Olive oil
- Fennel seeds
- Bay leaves
- Onion
- Garlic
- Rosemary
- Carrot
- Celery
- Tops of fennel bulb (optional)
- Zucchini
- Pumpkin
- Potato
- Dried brown lentils
- Can cherry tomatoes (or crushed tomatoes)
- Vegetable stock (I use Massel which you can purchase here)
Which lentils work best
There are many varieties of lentils including red, green and brown lentils as well as split lentils.
In this recipe I use green whole lentils but you can substitute the green lentils for any other variety of lentils or even a mixture.
It is important to note that I use dried lentils. I would not recommend using canned lentils as you will not get the same wonderful flavour and texture that dried lentils provide.
How to make the best lentil soup
Heat oil in a large, heavy based pot over medium heat. Add fennel seeds, bay leaves, garlic and onion, cook gently for a few minutes being careful not to burn.
Add rosemary, carrot, celery and tops of the fennel bulb. Cook for 5 minutes or until softened. This will sweeten the onion and help lose the bitterness from the garlic. Its also forming the flavour base of our soup.
Add zucchini, pumpkin, lentils, tomatoes and stock. Turn up the heat and once it comes to a gentle boil, lower the heat to a simmer.
Cook for 40 minutes or until lentils are soft.
Season well and serve with a drizzle of extra virgin olive oil.
Note: If the soup becomes too thick, loosen it up by adding some extra water/stock.
This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.
Tools to make the job easier
Premium freezer storage containers with silicone lids
How to store your lentil soup
Lentil Soup will keep for 5 days in the fridge, so making a big pot of lentil soup is really handy as it means lots leftover for lunch throughout the week.
Can you freeze lentil soup? ABSOLUTELY! It freezes really well, for up to 3 months.
I love storing the soup in these premium freezer storage containers with silicone lids.
Dedication ❤️
It didn’t take me long at all to realise that although my grandmother is no longer with me, she will continue to be my biggest inspiration in my cooking every day.
This post is dedicated to her:
Vera Meilak 25 August 1944 – 10 November 2020
I hope you love this lentil soup recipe that I hold so dear to my heart ❤️
If you could share this around it would mean the world to me!
MFM XX
You may also like these recipes
- Pumpkin soup with garlic and thyme croutons
- Tuscan ravioli soup
- Vibrant beetroot soup
- Italian meatball soup
- Chicken meatballs with orzo
Lentil Soup
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Fennel seeds
- 2 Bay leaves
- 1 Onion (brown) finely diced
- 2 Garlic cloves crushed
- 1 tbsp Rosemary leaves finely chopped
- 1 carrot peeled and diced
- 1 stick celery diced
- Top of fennel bulb finely sliced (optional)
- 1 Zucchini diced
- 2 cups Dried brown lentils
- 400 g Can cherry tomatoes or crushed tomatoes
- 1.5 litres Vegetable stock
Instructions
- Heat oil in a large, heavy based pot over medium heat. Add fennel seeds, bay leaves, garlic and onion, cook gently for a few minutes being careful not to burn.
- Add rosemary, carrot, celery and tops of the fennel bulb. Cook for 5 minutes or until softened.
- Add zucchini, pumpkin, lentils, tomatoes and stock. Turn up the heat and once it comes to a gentle boil, lower the heat to a simmer.
- Simmer on low heat for 40 minutes or until lentils are soft.Season well and serve with a drizzle of extra virgin olive oil.
Nothing like a delicious hearty soup for winter. This lentil soup would be delicious with a big slice of crusty bread and butter, yum!
It’s one of my favs 🙂
This soup looks so warm and comforting, it’s perfect for a cold rainy day like today!
Thank you so much Sylvie 🙂