There's something about certain foods that brings you right back to your childhood, and this lentil soup is one of those recipes for me.
Funny enough, I didn't love lentil soup growing up. It wasn't until I got older that I realized it was actually the texture I didn't like! Now I blend everything together until it's smooth and creamy, and I genuinely crave it.
This soup is made with red lentils, carrots, celery, and warm spices. I also use chicken bone broth for a little extra protein. It's comforting, full of flavor, and naturally rich in fiber.
And growing up, my dad always broke pieces of pita bread right into his soup. To this day, that's still my favorite way to eat it!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Ingredients
1½ cups dry red lentils, rinsed
5 cups chicken bone broth
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon ground turmeric
ÂĽ teaspoon ground cumin (optional)
ÂĽ teaspoon black pepper
Salt, to taste
Juice of ½–1 lemon, to taste
For serving:
Fresh parsley, finely chopped (optional)
Fresh lemon wedges
Pita bread, torn into bite-sized pieces
Instructions
Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
Add the garlic and spices. Stir in the minced garlic, turmeric, cumin (if using), and black pepper. Cook for approximately 30 seconds, until fragrant.
Add the lentils and broth. Pour in the rinsed red lentils and chicken bone broth. Stir well and bring to a gentle boil.
Simmer. Reduce the heat to medium-low and partially cover the pot. Simmer for 20–25 minutes, stirring occasionally, until the lentils are completely soft and the vegetables are tender.
Blend until creamy. Turn off the heat and use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, carefully blend in batches according to the manufacturer's instructions for hot liquids.
Finish with lemon. Stir in the juice of half a lemon and taste. Add more lemon juice and salt as needed. If the soup is thicker than you prefer, stir in a little water or additional broth.
Serve and enjoy. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges. My favorite way to eat it is to tear up pieces of pita bread right into the soup!
Recipe Notes
Why red lentils? Red lentils cook quickly and break down beautifully, making them ideal for a creamy blended soup.
Bone broth: I use chicken bone broth for added protein and richness. Regular chicken broth or vegetable broth works well, too, although the protein content will vary.
No cream needed: Blending the lentils and vegetables creates a naturally smooth, creamy texture.
Adjust the seasoning: Bone broths vary in sodium content, so taste the soup before adding salt.
Adjust the consistency: The soup will continue to thicken as it cools. Simply add a splash of water or broth when reheating.
Storage: Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.
Make it vegetarian: Substitute vegetable broth for chicken bone broth.
Nutrition Highlights
Red lentils provide plant-based protein, fiber, iron, and folate. Using chicken bone broth can increase the protein content, depending on the brand.
The combination of lentils, vegetables, and olive oil makes this a satisfying, fiber-rich meal that supports heart health.
