Lentil Soup

Lentil soup is a comforting dish enjoyed for centuries by many cultures. Its history dates back to ancient civilizations, where lentils were among the first crops cultivated and harvested. This hearty soup, though simple, is a wholesome go-to meal for busy weeknights and cosy family nights.

Lentils have been cultivated for thousands of years, and their simple, hearty nature has made them a staple in home cooking. Cultures around the world have their own versions of lentil soup; some dress it up with spices, meat, and other vegetables, and each version is delicious in its own right.

There are many recipes for Lentil soup, but this is one of my favorites. The combination is inspired by the generous use of herbs and greens found in Persian cooking, particularly the traditional dish Ash Reshteh.

This is not a traditional Ash Reshteh, but the fresh herbs, greens, and lentils give the soup a similar character while keeping the preparation simple. The red lentils cook relatively quickly and soften as they simmer, creating a naturally creamy broth.

Spinach adds color and freshness, while dill, Parsley, and spring onion give the soup most of its flavor. I especially enjoy this soup with rice, warm pita bread, garlic naan, or a slice of buttered toast. It is light enough to eat regularly but still satisfying enough to make a complete meal.

Ingredients

Red lentils, Onion, Garlic, Ginger, Chicken stock cube, Water, Spinach, Dill, Parsley, Spring Onion, Black Pepper powder, Cumin powder, Turmeric, and Salt.

The base of the soup relies on hearty red lentils, which cook fast and have a mild, nutty, and earthy sweetness. The subtle flavours make it delicious when paired with spices like cumin and black pepper. Onions, Ginger, and Garlic provide savoury notes to the soup, while the lentils are simmered in chicken stock until tender. One of the best parts about lentils is that they absorb the flavours of the seasonings. This also means you can use an array of seasonings and create a different version of lentil soup each time.

Spinach, Dill, Spring onion, and Parsley add flavour to the soup. The herbs are an integral part of the flavour. It adds a soft, subtle flavour that makes this lentil soup memorable. You can swap out the parsley for coriander. Swiss chard will also work well in this dish. Lentil soup is considered a comfort food, and its ease of preparation makes it an ideal dish to enjoy regularly.

Instructions

Begin by chopping the onions, garlic, and ginger into small to medium-sized cubes. Add oil to a pot over medium-low heat, then add the chopped onions and sauté for 5 to 7 minutes, until they are lightly golden. Add the garlic and ginger and sauté for three minutes.

Add the chicken stock cube, turmeric powder, ground black pepper, and salt to the pot. Mix and lightly warm the spices for a few seconds, until they are incorporated into the caramelized onions, ginger, and garlic mixture. Wash the red lentils under running water until they are clean. Swirl them around to remove any dust particles during the rinsing process, and ensure the water runs clear.

Thereafter, add the red lentils to the pot. Add water and bring to a light simmer on medium-low temperature for forty minutes. Wash the spring onions, parsley, dill, and spinach under running water and chop into four to five pieces for each bunch of herbs.

After the 40-minute mark, add the chopped spinach and cook for 8 minutes, until it turns from medium-green to dark green. Spinach takes longer to cook in the soup, whereas the other herbs need less time. Chop the remaining herbs into small pieces and add them to the lentil soup during the last 3 minutes of cooking. The Lentil Soup is ready to enjoy, serve immediately.

What can you serve with Lentil Soup?

Lentil soup is a creamy, earthy dish; you want side dishes that add crunch, acidity, and carbohydrates to give the soup more substance. Consider a warm pita bread or garlic naan to amplify the soup’s flavours. When it comes to salad, consider a Red pepper and Arugula salad that enhances the soup with its tangy flavours. Brown rice or White rice also works well with this dish.

How to Store Lentil Soup?

This soup will keep in the fridge for 3 to 5 days. As the soup sits in the fridge, the flavours will intensify. You can also freeze this soup for up to three months. Make sure to leave an inch of space if using freezer bags or a freezer-safe container. When reheating from out of the freezer, add a splash of water to thin the soup back to its right consistency.

Why add spinach to lentil soup?

Spinach adds another layer of flavor and texture to lentil soup. Its mild taste works particularly well with the earthy sweetness of red lentils and the warmth of cumin and turmeric. The spinach also gives the soup a beautiful green color, especially when combined with fresh dill, Parsley, and spring onion.

If you enjoy soups with plenty of fresh herbs, this is a great combination because the herbs aren’t simply added as a garnish. They are part of the soup’s flavor.

What herbs go well with lentil soup?

Dill and Parsley give this soup an interesting scent and flavor; dill is unusually delicious with lentils. Spring onion has a mild onion flavor, while spinach adds texture. If you have Swiss chard available, it makes a good substitute for spinach.

How to make lentil soup creamy?

Red lentils naturally soften as they cook, so you don’t need cream to make this soup Parsleynd creamy. If you prefer a smoother consistency, use an immersion blender once the soup has finished cooking. You can blend the entire soup until smooth, or blend only half and leave the rest chunky.

I prefer the second method because it gives the soup a creamy texture while keeping some of the lentils and greens intact. If the soup becomes too thick after blending, simply add a little water or stock.

How to brighten lentil soup?

Lentils have a naturally earthy flavor so that a little acidity can make the soup taste fresher. Add a squeeze of fresh lemon juice just before serving. You can also use a small splash of apple cider vinegar. Start with a small amount and taste before adding more. The acidity should lift the flavor without overpowering the herbs and spices.