Traditional Lentil Soup Recipe

Best and hearty Lentil Soup is full of different veggies and very delicious. Serve with warm cornbread. This red lentil soup recipe is full of amazing, bright, and zesty flavors. Moreover, it’s naturally gluten-free for you and vegan, and it’s much easy to make this Mediterranean lentil soup in the Instant Pot or even on the stovetop.

The French lentil soup recipe itself is quite simple and red lentils are fully simmered until softened and combined with a simple mixture of veggies, spices, and lots of lemon juice to brighten things up. It’s a fact that the unique restaurant version of the traditional lentil soup recipe also featured two fabulous signature ingredients that are, corn and a pinch of saffron which will add the great hint of sweetness that makes your soup best and balanced.

Ingredients of Greek Lentil Soup

• Two tablespoons olive oil
• Two cups of finely chopped onion
• One and a half cups chopped carrot or 2 large carrots
• Two teaspoons of minced garlic or 3 cloves
• One teaspoon of ground cumin
• Half teaspoon of ground coriander
• Half teaspoon of fresh ground black pepper
• Half teaspoon of the ground turmeric
• Two cups of lentils, picked and rinsed
• Eight cups chicken or vegetable broth
• Two heaping cups of shredded kale or spinach
• One to two lemons
• 1/4 cup of fully chopped fresh herbs like parsley or dill, optional
• Fine sea salt, just to taste

Method of Best Lentil Soup

Step #1

Firstly, you’ve to heat the oil in a large size pot just like a Dutch oven over medium heat. After that, add your onions, carrot, and 1/4 teaspoon of sea salt and cook, stirring constantly until they are fully softened and starting to smell sweet, for about six to seven minutes.

Now, stir in the garlic, cumin, coriander, some black pepper, and turmeric and cook for almost half an hour.

Step #2

After that, you have to stir in the lentils and broth. And raise the heat to high and bring it to a boil. You have to taste it then adjust it with salt. You can minimize the heat to a simmer and then cook; you need to partially cover it, until the lentils are tender, thirty to forty minutes.

Step #3

Now, you need to uncover your pot and stir in the kale and then cook, uncovered again, for another five minutes.

Step #4

Finally, take the soup off of the heat, and then you’ve to stir in the juice of half a lemon and the fresh herbs. Lastly, taste your soup, and then season with additional salt and/or lemon juice.