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Don’t be satisfied with a plain Lentil Soup! If you do it perfectly, everyone will be begging for seconds…and thirds… This lentil recipe is one of the most healthful, simple, and tasty recipes you can create with dried lentils. Green lentils, red lentils, brown lentils, or a lentil soup mix can all be used in this recipe.
To improve this soup, all it takes is a few spice flavorings, bay leaves, and a squeeze of lemon at the end. It’s a simple recipe with fantastic results.
A good Lentil Soup recipe will have you unable to stop eating it. You’ll return for seconds and thirds, then bring large tubs to work for lunch and cheerfully have it for dinner once more.
A good Lentil Soup recipe will have you unable to stop eating it.
The answer is yes if you’re wondering if lentil soup is good for you. Lentils are nutrient-dense, high in protein and minerals, low in fat, and high in fiber (digestive health). They’re a great vegetarian protein source, with protein accounting for 25% of the calories in lentils.
Lentils are a carbohydrate, but they burn slowly, so they keep you satisfied for longer. Lentils have also been shown to be beneficial to heart health studies.
They also have the bonus of being low in calories, with 1 cup of cooked lentils containing only 116 calories (which is roughly the amount per serving of this lentil soup).
Lentil soup is best made with dried lentils. This dish can be made with any type of lentil — brown, green, red, or yellow – though the color of the soup will be affected. I used the green
Puy Lentils (small black French lentils) are the only type of lentils I don’t suggest because they don’t soften like other lentils.
You certainly can, and instructions are included in the recipe notes. However, due to the texture of the soup, it’s better made with dried lentils; the cooking time is only 10 minutes longer, and it’s more cost-effective!
This recipe has five reasons to adore it:
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