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A bowl of hearty lentil soup garnished with fresh cilantro, served in a rustic brown ceramic bowl on a white background.

Classic Lentil Soup with a Modern Twist: Easy Recipe

This modern lentil soup recipe takes a classic favorite to the next level with fresh spices and creamy ingredients. Packed with protein, fiber, and essential nutrients, it’s naturally vegan, gluten-free, and perfect for all diets. Easy to prepare and ideal for busy weeknights, this one-pot dish offers comforting flavors and versatility. Whether served warm with crusty bread or transformed into a new meal with leftovers, this soup is a timeless choice for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Indian, Mediterranean, Middle Eastern
Calories: 250
Ingredients Method

Ingredients
  

Essential Ingredients
  • 1 cup lentils red, green, or brown
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
Modern Additions for a Unique Twist
  • 1 cup fresh spinach or kale chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili flakes optional
  • 1/2 cup coconut milk optional for creaminess
  • Juice of 1 lemon
Optional Ingredient Variations
  • For more protein: Add 1 cup of cooked quinoa or diced tofu.
  • For gluten-free: Ensure all ingredients including broth, are certified gluten-free.
  • For extra flavor: Top with fresh parsley or cilantro.

Method
 

Preparation and Tools You'll Need
  1. Use a large stockpot for cooking.
  2. Have an immersion blender handy (optional for a creamy texture).
  3. Prepare a cutting board, knife, and stirring spoon.
Cooking Instructions: From Classic to Modern Twist
  1. Heat 1 tablespoon of olive oil in the stockpot over medium heat.
  2. Sauté chopped onions and garlic for 2-3 minutes until fragrant.
  3. Add diced carrots, celery, and spices (cumin, turmeric, paprika). Stir for 1 minute.
  4. Add 1 cup of clean lentils to the pot.
  5. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes.
  6. Heat it until it starts boiling, then lower the heat and cook gently. Cover and cook for 25-30 minutes.
  7. Add spinach or kale and cook for 5 more minutes.
  8. For a creamy twist, stir in 1/2 cup of coconut milk and squeeze in lemon juice.
Tips for Perfecting the Recipe
  1. For a thicker soup, blend part of it with an immersion blender.
  2. Add more broth for a lighter consistency.
  3. Taste and adjust the seasoning with salt, pepper, or chili flakes.
  4. It is garnish time, so you can chose the garnish that fits your taste.