, , , , , , , ,

Lentil Soup

Tuesday, November 04, 2014

Recipe slightly adapted from Alton Brown.  [Recipe makes 6 servings].

This weekend I wanted to make a dish that was healthy, affordable, and could be labeled as a fall comfort food.  Combining the fact that lentil soup meets all of these requirements along with the fact that I was still in need of a go-to lentil soup recipe (for a few years now), it was a no-brainer choosing this dish.

I did a quick google search for lentil soup and saw that Alton Brown's recipe had great reviews.  The recipe is essentially a combination of a mirepoix, some broth, freshly ground spices, and the star ingredient: lentils.  This is what I look for in soups.  If an ingredient is in the name of a soup, it should be the star player, not a minor addition.  The balance of flavors was perfect and the depth that you got with the coriander, cumin, and cardamom was just the right amount without taking over the lentils.  Whether you're looking for a great meal tonight, or a dish you can make, portion, and freeze for a later date, lentil soup is a great option.


2 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons kosher salt

1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
8 cups low-sodium chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground cardamom


Heat the olive oil in a large Dutch oven over medium heat.  Once hot, add the onion, carrot, celery, and salt.  Cook for 7 minutes, stirring occasionally.  Once the onions are translucent, add the lentils, tomatoes, broth, coriander, cumin, and cardamom.  Stir to combine and then increase the heat to high and cook until boiling.  Reduce the heat to low, cover, and let simmer for 40 minutes, or until the lentils are tender.  Use an immersion blender to thicken the soup to your desired consistency.  [Side note:  I ended up blending roughly one-third of the soup and then incorporated it back into the soup].

You Might Also Like


  1. I have been looking for a healthy lunch, I think I need to try the lentil soup

    1. It should do the trick...should be nice, too, with this snow storm people are talking about :)

  2. I've made this recipe several times and it is very good. I've haven't modified a thing which unusual for me. Make sure you toast the cumin as it is the 'secret' ingredient that makes this soup really good

    1. This has been a favorite of mine too :) And you're so right; toasting the cumin (or any spices) makes such a difference! Thanks for commenting :)