the last thing standing between you and instant noodles.
Table of contents
About this Recipe
There’s something incredibly nostalgic about a simple pot of soup simmering on the stove. This brown lentil soup is not just easy to make—it’s a powerhouse of nutrition, packed with plant-based protein, fiber, and essential vitamins. Lentils provide a hearty base, keeping you full and energized, while the turmeric, paprika, and cumin add a warm depth of flavor with anti-inflammatory benefits. The acidity from the lemon juice cuts through the richness, making every spoonful addictively comforting. I love meals that are quick, easy, and feel like home, and this soup is exactly that. It takes me back to simpler times—where home cooking was a daily ritual, and the flavors were bright, bold, and heartwarming. Whether you’re looking for a cozy weeknight dinner or a nourishing meal to fuel your day, this bowl delivers everything you need with minimal effort.
Step-by-step short instructions
Ingredient Notes
Brown lentils, when soaked, become tender and cook quickly while still holding their shape. They bring a deep, earthy flavor and are packed with protein and fiber, making this soup both satisfying and nutritious.
Carrot adds a subtle sweetness and a pop of color, balancing the savory elements with its natural depth. It also provides vitamins A and C, boosting the soup’s nutritional profile.
Organic soup blend is a mix of dried vegetables and seasonings that adds an extra layer of umami, making the broth even more flavorful without any extra effort.
Mushroom powder is the secret ingredient that enhances umami, giving the soup a savory, almost meaty richness without any actual meat.
Crushed or grated tomatoes melt into the broth, adding both texture and a delicate sweetness that rounds out the flavors.
Parsley, fresh and vibrant, adds a burst of herby brightness, cutting through the richness and bringing balance to the bowl.
Lemon juice is the finishing touch that elevates the soup with a necessary hit of acidity, making every bite pop with freshness.
Recipe card with notes
Brown Lentil Soup
Equipment
- Deep pot
Ingredients
- 1 cup dry brown lentils (soaked in water for at least 3 hours)
- 1 carrot (cut into medium-sized pieces)
- 1 liter boiling water
- 3 tsp salt
- 2 tsp organic soup blend
- 1/2 tsp each: turmeric, paprika, mushroom powder
- 1/3 tsp cumin
- 1 tbsp tomato paste
- 1/4 cup parsley (chopped)
- 1/2 lemon (juiced)
- 1/2 cup crushed or grated tomatoes
- 2 bay leaves
- Olive oil for frying
Instructions
- Heat the oil. Heat olive oil in a deep pot over medium-high heat.
- Cook the carrot. Add the carrot and fry for 3 minutes.
- Toast the spices. Add the spices and tomato paste, and fry for another 3 minutes until fragrant.
- Add the lentils. Add the soaked lentils and mix well.
- Pour in the water. Reduce to medium heat and pour in the boiling water.
- Simmer the soup. Cover the pot and simmer for 15 minutes, stirring occasionally.
- Add tomatoes and bay leaves. Add the crushed tomatoes and bay leaves. Cover and cook for another 10 minutes.
- Thicken the soup. Uncover the pot and cook for 10 more minutes. Then, add the parsley and lemon juice. Cover again and cook for 5 minutes. Remove from heat.
- Serve and enjoy. Serve warm with a dollop of vegan yogurt for the perfect pairing!
Video
Notes
- Soaking the Lentils: Soaking the lentils for at least 3 hours helps them cook faster and improves digestibility.
- Consistency Control: If you prefer a thicker soup, let it simmer uncovered for a few extra minutes. For a thinner texture, add more boiling water as needed.
- Spice Adjustments: Feel free to adjust the spice levels to your taste—add more paprika for smokiness or a pinch of chili for heat.
- Lemon Brightness: The lemon juice at the end balances the flavors—don’t skip it! You can also add extra if you love acidity.
- Leftovers & Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. The flavors deepen over time, making leftovers even better!
