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Lentil Soup

This lentil soup is made with an effortless homemade stock, lentils, and vegetables make this soul hearty and healthy at the same time.

Course Soup
Cuisine American
Keyword lentil soup, soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 133 kcal

Ingredients

Stock:

  • 10 cups water
  • 1 lb marrow bones
  • 2 bay leaves
  • 1 tsp coriander seeds

Lentil Soup:

  • 2 tbsp canola oil
  • 1 yellow onion
  • 2 ribs of celery
  • 1 medium carrot
  • 3 garlic cloves
  • 2 plum tomatoes peeled
  • 8 oz tomato sauce
  • 6-8 cup stock from above
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • salt
  • fresh cracked black pepper
US Customary - Metric

Instructions

Stock:

  1. Add 10 cups of water to a cooking pot. Set heat to medium-high.

  2. Combine marrow bones, bay leaves, and coriander seeds in a pot with water. Bring it to boil.

  3. Lower the heat to low and cook stock for 2-3 hours.

  4. When stock is done, strain it off though a fine strainer and discard the bones, coriander seeds, and bay leaves. 

Lentil Soup:

  1. Rinse lentils in cold water and set aside. Dice onion, celery, tomatoes, and carrot.

  2. Preheat a 3-4 quart pot over medium heat and add a little oil for cooking the veggies.

  3. Add onion, carrots, and celery to the pot and saute until softened and starts to brown.

  4. Press garlic and add it to the pot. Stir and cook until garlic is fragrant.

  5. Add diced tomatoes and cook until softened. Stir in lentils, mix and cook for a couple of minutes.

  6. Pour in tomato sauce and 6 cups of prepared stock.

  7. Stir in ground coriander, cumin, smoked paprika, salt, and pepper. Taste to make sure you have enough salt and other seasonings.

  8. Mix well, and lower the temperature to medium-low. Cover but leave a crack for steam to escape.

  9. Cook for 45 minutes to an hour, until the lentils are completely cooked and soft. Make sure to stir occasionally.

  10. If the soup is getting too thick, add more stock. (I usually use 8 cups total for the 1 lb bag of lentils.)

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Lentil Soup
Amount Per Serving
Calories 133 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Sodium 172mg 7%
Potassium 185mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 33.5%
Vitamin C 7.2%
Calcium 2.4%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.