Do I need to soak lentils before making soup?

Nope! Lentils cook quickly and don't need soaking. Just give them a good rinse before adding them to the pot.

Can I use canned lentils?

Yes, but reduce the cooking time since canned lentils are already soft.

Brown or green lentils hold their shape best, while red lentils break down more for a creamier soup.

I made this lentil soup, and it was warm, hearty, and packed with flavor loaded with tender lentils, veggies, and the perfect blend of spice

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Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally for about 5 minutes until softened. Letting the veggies cook properly helps develop a deeper, richer flavor.
Add the Garlic & Spices: Once the veggies are tender, stir in garlic, cumin, paprika, and turmeric. Cook for about 30 seconds until fragrant. Toasting the spices at this stage enhances their flavors, making the soup even more delicious.
Add the Lentils & Broth: Pour in the lentils, crushed tomatoes, and vegetable broth, then stir everything together. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking.
Finish with Lemon Juice: Once the lentils are soft, squeeze in the fresh lemon juice and stir. This final touch brightens the flavors and enhances the overall taste.
Serve & Enjoy: Ladle the soup into bowls and garnish with fresh parsley. For an extra burst of flavor, add a drizzle of olive oil before serving. Pair it with warm crusty bread or a side salad for a complete meal.

Use the Right Lentils – Brown or green lentils hold their shape well, while red lentils break down for a creamier texture.
For Extra Creaminess – Blend half the soup with an immersion blender for a smooth-yet-chunky consistency.
Make it Hearty – Add cooked quinoa, chickpeas, or diced potatoes for an even more filling soup.
Spice It Up – If you like heat, add a pinch of red pepper flakes or a dash of cayenne.
Storage & Reheating – This soup stores well for up to 4 days in the fridge and freezes beautifully for up to 3 months. Just reheat and add extra broth if needed.