Do I need to soak lentils?

No. Unlike some dried beans, most common lentils do not require soaking. Simply rinse them well and cook them directly in the broth.

What type of lentils are best for lentil soup?

Brown or green for texture; red if you want a naturally creamy soup.

Can I make lentil soup without cream?

Yes. It’s optional. The soup will still be delicious.

Can I freeze lentil soup?

Absolutely. It freezes very well.

Why does my lentil soup become so thick?

Lentils absorb liquid as they cook, and they continue to absorb some liquid as the soup sits. If your soup becomes too thick, simply stir in additional vegetable broth or water while reheating until it reaches the consistency you like.

How to Make Lentil Soup from Scratch

Print Recipe

A homemade lentil soup that’s hearty, nutritious, and easy to prepare—perfect for meal prep or a comforting bowl anytime.

Author: Magida
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Middle Eastern

Ingredients

Scale

¾ cup dried yellow lentils uncooked
1 tablespoon olive oil
1 onion chopped
4 cups vegetable stock/broth
1 teaspoon ground cumin
salt to taste
1/2 cup cream
For garnishing (optional)
Chopped fresh parsley or coriander
toasted black seeds and chili flakes

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Instructions

Pre-boil lentils with water until they are soft, adding water as necessary to prevent them from being burned. Set aside.
Sautee onion in cooking oil and cook until softened.
Stir in lentils, vegetable stock, and cumin, and let boil.
Reduce heat to medium or low. Simmer until the lentils are cooked, about 10 minutes.
Puree with a hand blender or with a food processor. Add more water, if desired. Add cream, and stir for a few seconds.
Serve soup in bowls, topping with chopped fresh parsley or coriander, black seeds, and chili flakes, if using

Find it online: https://feastfulfork.com/how-to-make-lentil-soup-from-scratch/