---
title: "Lentil Soup"
date: 2026-03-15
tags: ['soup', 'vegetarian', 'vegan', 'healthy', 'comfort-food', 'one-pot', 'gluten-free']
prep_time: "15 min"
cook_time: "75 min"
servings: 6
---

# Lentil Soup

Red lentils simmered with sweet potato, carrots, and warm spices. Topped with ground cumin and roasted nuts.

## Ingredients

- 1 white or yellow onion, diced
- 1 sweet potato, chopped
- Salt, to sweat down onions
- 2-3 carrots, chopped
- 400g red lentils
- Olive oil, for sautéing
- 2 tsp garam masala
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander powder
- Black pepper, to taste
- 3 tsp Better than Bouillon paste
- 3 L hot water

## Instructions

1. **Wash the lentils**: Rinse the red lentils under cold water until water runs clear. Set aside.

2. **Sauté the onions**: Heat olive oil in a large pot over medium-high heat. Add diced onions and reduce heat to medium. Add salt to help sweat down the onions until softened.

3. **Add vegetables**: Add chopped sweet potato and carrots to the pot. Stir until well combined with the onions.

4. **Add lentils**: Add the rinsed red lentils and mix until well combined with the vegetables.

5. **Simmer the soup**: Add 3 liters of hot water, bouillon paste, garam masala, cumin, turmeric, coriander powder, and black pepper. Increase heat to high until the soup comes to a gentle boil, then reduce heat to low. Cook for 30-45 minutes until vegetables are tender.

6. **Blend**: Remove from heat. Using an immersion blender, blend the soup until smooth and no chunks remain.

7. **Final simmer**: Return to stove on low heat and simmer for 20 more minutes to develop flavors.

## Serving Suggestions

### Toppings

- **Toasted Cumin**: Toast cumin seeds in a dry pan until fragrant, then grind coarsely in a pestle and mortar. Sprinkle generously over each bowl.

- **Roasted Nuts**: Toast a mix of cashews, pistachios, or slivered almonds in a dry pan until golden and fragrant. Chop coarsely and sprinkle on top for crunch.

### To Serve

Ladle the hot soup into bowls and top with the ground cumin and roasted nuts. Finish each bowl with a bright squeeze of fresh lemon juice to balance the earthy flavors.

## Notes

- Red lentils break down easily, creating a naturally creamy soup without dairy.
- The soup thickens as it sits; add a splash of water when reheating if needed.
- Stores well in the refrigerator for up to 5 days or freezes beautifully for up to 3 months.