How long can lentil soup be stored in the fridge?

You can store lentil soup in the refrigerator for about 4 to 5 days in an airtight container. It often tastes even better the next day as the flavors develop further. Reheat it on the stovetop or in the microwave, adding a bit of broth or water if it thickens up too much.

Can I freeze lentil soup?

Yes, you can freeze lentil soup! Make sure it's cooled completely before transferring it to an airtight container or freezer bags. It can last for about 3 months in the freezer. When ready to enjoy, simply thaw overnight in the refrigerator and reheat.

What kind of lentils are best for soup?

Brown and green lentils are excellent choices for soup as they hold their shape while cooking. Red lentils cook faster and tend to become mushy, creating a thicker texture, making them suitable for blended versions of lentil soup.

Can I add meat to this lentil soup?

Absolutely! You can add shredded chicken or turkey for extra protein. Just make sure to add it towards the end of cooking so it stays tender. You can also sauté diced sausage with the vegetables for an extra burst of flavor.

What can I serve with lentil soup?

Lentil soup pairs wonderfully with crusty bread, salads, or a side of roasted vegetables. You can also serve it with grains like rice or quinoa for a more filling meal.

Best Lentil Soup: Easy, Flavorful, And Nourishing

Ingredients

Units Scale

2 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, finely chopped
3 carrots, finely chopped
3 cups celery, finely chopped
2 teaspoons salt
1 pound lentils, picked and rinsed
1 (15-ounce) can diced tomatoes
6 cups chicken or vegetable broth
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Juice of 1/2 lemon (about 2 teaspoons)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the garlic, carrots, and celery, stirring occasionally for another 5 minutes.
Add the rinsed lentils, canned diced tomatoes, broth, coriander, cumin, black pepper, allspice, and ginger. Stir well to mix.
Bring the soup to a boil, then reduce to low heat, cover, and let simmer for about 25-30 minutes until the lentils are tender.
During the last few minutes of cooking, stir in the lemon juice and adjust the salt to taste. If desired, blend part of the soup for a creamier texture.

Notes

This soup is naturally vegan and can be easily customized with other vegetables or spices according to your preferences.

Author: james_walker
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Vegetarian
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 4g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg