Chunky Lentil Soup Recipe

Chunky lentil soup is a vibrant, healthy, and budget-friendly meal that comes together in under an hour. It is a hearty and fragrant bowl full of wholesome ingredients, making it the perfect easy meal for whole family.

I make this comforting chunky lentil vegetable soup when I need a proper, warming lunch or dinner without much fuss. It relies on simple pantry staples and fresh produce to build deep, earthy flavours. The combination of root vegetables and spices creates a brilliant golden broth that feels deeply satisfying. It is straightforward cooking at its best, yielding a large pot of food that tastes even better the next day.

If you are a Soup-Loving soul like me, then definitely try my others awesome soup recipes!

Ingredients For This Comforting Chunky Lentil Soup

Here is what you need to make this chunky spiced red lentil soup recipe:

• Vegetable oil - Olive oil or rapeseed oil gives us the base we need to sautee vegetables and start building the flavours.
• Carrots - These root vegetables add a natural sweetness and great texture when chopped in chunks.
• Parsnip - Another sweet and earthy vegetable that bulks up the soup perfectly.
• Onion - A fundamental aromatic to create a deep savoury background.
• Garlic cloves - Freshly minced garlic provides a sharp, pungent kick that balances the spices.
• Ground cumin - Adds a warm, earthy depth to the broth.
• Ground turmeric - Gives the soup a vibrant, golden colour and mild earthiness.
• Dried coriander - Brings a subtle citrus note to lift the heavy vegetables.
• Ground ginger - Offers a gentle, warming background heat.
• Chili flakes - Optional heat; skip it for kids or add it straight to the bowl later.
• Celery ribs - Brings a fresh, savoury crunch to the base.
• Leek - We use only the white part, sliced into leek rounds, for a mild onion flavour.
• Dry red lentils - These cook quickly and thicken the broth while staying hearty. Red lentils are a brilliant, budget-friendly ingredient that is remarkably beneficial to your health.
• Vegetable stock - The main liquid that binds everything together into a proper soup.
• Salt and freshly ground pepper - Essential seasoning to balance all the bold spices.
• Lemon juice - freshly squeezed lemon juice would elevate the soup by adding a nice acidity touch.
• Sour cream, fresh herbs, and chili flakes - The perfect finishes for serving.

How To Make This Easy Lentil And Vegetable Soup

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1. Step 1: First, prepare all your vegetables. Heat a splash of oil in a large pot over a medium-high heat. Toss in the chopped carrots, parsnip, and onion, letting them cook for about 5 minutes until they begin to soften. Stir in the minced garlic along with the cumin, turmeric, coriander, and ginger. Cook everything for another minute until the spices are highly fragrant.

2. Step 2: Next, add the sliced leek rounds and chopped celery ribs to the pan. Mix everything well and leave it to cook for a further 5 minutes. I deliberately cut the vegetables into larger pieces because I love a chunky texture; it makes for a properly comforting meal.

3. Step 3: Place the dry red lentils into a mesh colander and wash them thoroughly under cold running water. Give them a good shake to remove any excess water, then tip them straight into the pot. Stir the lentils into the vegetable base so they are completely coated in the spices.

4. Step 4: Finally, pour in the vegetable stock. Homemade stock is always brilliant, but a good quality store-bought one works perfectly if you are short on time. Bring the liquid to a gentle bubble, then turn the heat down to medium. Let it simmer for 20 minutes, until the lentils are soft but still hold their shape. Stir in lemon juice. I prefer to add salt right at the end, as many stocks are already quite salty. Serve Chunky Lentil Soup hot, topped with sour cream or Greek yogurt.

Serving And Storing Your Hearty Chunky Lentil Soup With Leeks and Celery

When it comes to serving, this hearty chunky lentil soup with leeks and celery is best enjoyed piping hot. Ladle it into deep bowls and top with a generous spoonful of sour cream or Greek yogurt. Scatter some fresh herbs and a pinch of chili flakes over the top for extra colour and heat. Serve it alongside thick slices of warm crusty bread to mop up the fragrant broth.

To store, let the soup cool completely at room temperature. Transfer it to an airtight container and keep it in the fridge for up to four days. It thickens as it sits, so you might need to add a splash of water or vegetable stock when reheating it on the stove. You can also freeze chunky lentil soup for up to three months; simply thaw it overnight in the fridge before warming.

Frequently Asked Questions About This Healthy Spiced Lentil Soup

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Chunky Lentil Soup

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Chunky lentil soup is a hearty, vibrant meal packed with root vegetables and warm spices. It comes together quickly for a comforting lunch or dinner.

Ingredients

• Splash of vegetable oil (olive oil or rapeseed oil)
• 2 large carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 onion, peeled and sliced
• 3-4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon dried coriander
• ½ tablespoon ground ginger
• Pinch of chili flakes (optional)
• 3 celery ribs, chopped
• 1 leek (white part only), chopped in rounds or half-rounds
• 200g (7 oz) dry red lentils, washed
• 2 litres (67 fl oz) vegetable stock
• Juice of 1 lemon, freshly squeezed
• Salt and freshly ground pepper, to taste
• Sour cream, fresh herbs, chili flakes, for serving

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the chopped carrots, parsnip, and onion, and cook for 5 minutes. Add the minced garlic along with the cumin, turmeric, coriander, and ginger. Cook everything for 1 minute until fragrant.
2. Add the chopped leek rounds and celery to the pot. Stir to mix all the ingredients well and let them cook for 5 more minutes. Keep the vegetables cut in chunks to maintain a hearty texture.
3. Wash the red lentils under cold running water using a mesh colander. Shake off the excess water and add the lentils straight to the pot. Stir to combine the lentils with the vegetables, ensuring they are coated with the spices.
4. Pour in the vegetable stock and bring the liquid to a gentle bubble. Reduce the heat to medium and simmer for 20 minutes, until the lentils are soft but still hold their shape. Stir in freshly squuzed lemon juice. Taste and season with salt and freshly ground pepper right at the end. Serve hot with sour cream and fresh herbs.

Notes

Keep the vegetables cut into similarly sized chunks so they soften at the exact same rate during simmering.

Do not skip washing the lentils, as rinsing removes starch and dust that can make the broth cloudy.

Always taste before adding salt at the end, because many store-bought stocks are heavily seasoned already.

The chunky lentil soup will thicken considerably in the fridge; add a splash of water when reheating on the hob.