Looking for more soup recipes? Try this Clam Chowder, Lasagna Soup, and Creamy Tortellini Soup!
Why I love this recipe:
Flavor packed – I don’t often crave soup, but I could eat this Lentil Soup every single day. It’s warm, comforting, and packed with flavor. We like to serve it with homemade pita bread or in a bread bowl. Healthy – Packed with vegetables and protein, the best lentil soup recipe will leave you energized and feeling great. Vegetarian – It’s naturally vegetarian, and high protein. Here are all my Vegetarian recipes.
Make Ahead and Freezing Instructions:
To Make Ahead: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup! Simmer: Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender. Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender). Stir in vinegar and season with salt and pepper, to taste. Serve this traditional lentil soup recipe garnished with fresh chopped cilantro, crushed red pepper flakes then feta cheese. To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove. This post contains affiliate links.
