The Best Lentil Soup Recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Rinse 2 cups of brown lentils under cold water and set aside.

Heat an enameled cast iron pot over medium heat.

Add diced yellow onion, chopped celery, cut carrots, a little salt, and ground white pepper; cook for about 3 minutes.

Add chopped garlic and cook for a few more minutes until the vegetables are soft, about 5 to 7 minutes.

Add freshly ground cumin and cook for about 1 minute to lose its raw flavor.

Stir in tomato paste and let it cook for 1 minute to lose its raw flavor.

Add dried bay leaves, the rinsed lentils, and lots of water, along with salt and ground black pepper.

Bring the mixture to a boil, which takes about 7 minutes; remove the cover to prevent boiling over.

Once boiling, reduce the heat to low, cover the pot, and simmer for about 40 minutes until the lentils are cooked, checking occasionally.

After 40 minutes, taste and adjust for salt and pepper.

If using, add fresh spinach leaves and cook until wilted, which happens quickly for baby spinach.

Turn off the heat once the spinach is wilted; if using regular spinach, it may need an additional minute or two.

Add a little apple cider vinegar or regular vinegar at the end for flavor.

Remove the bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary