Lentil Soup

If you're craving healthy dinner ideas that also taste like comfort food, make a big pot of lentil soup. I know "healthy" and "comfort food" don't normally appear in the same sentence, but this soup is the exception. It's filled with protein-packed lentils, veggies, and scrumptious spices, but what I love most about this particular soup is that it's nice and thick, so it feels substantial and filling. To achieve the perfect consistency, you remove a portion of the soup and blend it in a blender until it's almost smooth before adding it back to the pot. (You can also use an immersion blender.) Works like a charm!

Oh, and this recipe is vegetarian and vegan if you happen to fall into one of those categories! Find more vegetarian dinner recipes here.

What spices go in lentil soup?

I use cumin and paprika, along with fresh thyme and parsley. I love this mix, but you can switch it up with different spices and herbs if you like. You could add a dash of cayenne pepper to crank up the heat or some turmeric, if you like.

Why do you add vinegar to lentil soup?

Red wine vinegar may seem like an odd ingredient to add to a soup at the last second, but it makes a big difference. The acidity of the vinegar brightens up the whole flavor of the soup so it's perfectly balanced.

What kind of lentils are good in lentil soup?

I created this soup for brown lentils, which are easy to find in almost any grocery store. But it also works with green, yellow, or red lentils—though the textures and cooking times may vary. French lentils, called puy lentils, are much smaller and firmer than brown lentils and don't make a good substitute for brown lentils for this particular soup recipe. If you use something other than brown lentils, check the package for the recommended cooking time.

Do you have to rinse lentils before cooking?

Yes, this is important! Sometimes you'll find dirt and debris like tiny pebbles hidden among lentils that you must remove before cooking. Just give the lentils a good rinse in a colander and sift through them to make sure no debris is left.

Do lentils need to be soaked before making soup?

Nope, there's no need to soak lentils before cooking. As long as you give them a good rinse, you're all set.

Can you freeze lentil soup?

Yes! It'll keep in an airtight container in the freezer for up to three months. Let it thaw in the fridge overnight. Reheat the soup on the stove until boiling, splashing in one-fourth cup of water if it's too thick. Lentil soup can also be reheated with two tablespoons of water, covered, in a microwave-safe bowl until bubbling, two to three minutes.