Bone broth lentil soup
A comforting bowl of Bone broth lentil soup, packed with earthy flavors and hearty textures finished off with a dollop of creamy Greek yogurt and a sprinkle of fresh coriander.
I always enjoy a cozy bowl of soup as a comfort food, and this bone broth and lentil soup recipe has become one of my go-to soups when I want a vegetable-based kind of soup together with this Beetroot and Carrot Soup. I also find it budget-friendly as all the ingredients are often available in my pantry or fridge. It’s made with a few simple ingredients and homemade bone broth but gives a delightful blend of flavors and textures.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Lentils: I used red lentils, I love their their mild and nutty flavor. They break down slightly during cooking, thickening the broth and adding a creamy texture.
- Bone broth: this is the foundation of this Lentil soup, bone broth provides a rich, savory flavor in the soup. It can either be a chicken bone broth or beef bone broth which is what I used. You can use water but this soup tastes waaaaaaay better with the bone broth.
- Peas: Green peas to make this bone broth soup more vibrant, I used frozen peas but you can also use canned peas.
- Tomatoes: Grated tomatoes contribute a bright, tangy acidity. You can substitute them with tomato puree.
- Onion: I love onions, almost everything i cook has to start with sauteed onions, I use yellow onions. Hardly ever use red onion unless I’m making a salad.
- Cumin seeds: These tiny seeds bring a warm, earthy flavor to any dish so please don’t compromise, they are a must have ingredient in this bone broth lentil soup.
- Olive oil or vegetable oil: I used olive oil to sauté the onions.
- Greek Yogurt: Creamy and tangy Greek yogurt adds a smooth creamy touch to the soup.
- Coriander: Fresh coriander leaves, also known as cilantro, chopped and sprinkled over the top just before serving.
- Chili flakes: totally optional
How to cook Bone Broth and Lentil Soup
- Dice one onion and sauté with vegetable oil or olive oil for around 5 minutes over medium heat. If you prefer, you can add two crushed garlic cloves, a teaspoon of grated ginger.
- Add 2 teaspoons of cumin seeds or 1 teaspoon ground cumin and ½ a teaspoon of chili flakes. Sauté until fragrant.
- Grate 4 small tomatoes and add them as well as lentils .Pour 3 cups of bone broth and cook for 15 to 20 minutes until the lentils are soft or well cooked.
- Add 100g of peas, if the consistency it’s not to your liking you are welcome to add more of the bone broth. Cook for 5 to 8 more minutes.
- Season with ground black pepper and teaspoon of sugar .
- Add Greek yogurt and remove from heat then add chopped coriander. Your brothy lentil soup is ready to be served.
What will pair well with this easy healthy lentil soup?
- This protein lentil soup will pair very well with savory scones, such as cheddar and chive scones.
- You can serve it alongside a slice of warm herbed focaccia bread.
- Mop the soup off the bowl with some freshly baked baguette, ooooh I can taste it as I write it 🙂 I love lentil soup.
How to store and reheat leftover lentil soup
This lentil soup was so delicious, I doubt if you will have any leftover but hey if you do have any, allow it to cool before transferring it into an airtight container. What I noticed about glass containers is that they preserve its freshness and doesn’t absorb the odor of the fridge. For longer storage, freeze in a suitable container, or Zip lock bag. It will be good for up to 3 days in the fridge and up to 3 months in the freezer.
To reheat, thaw in the refrigerator or over the counter if you want to speed up the thawing process. Warm the soup on the stove, adding a little bit of water or broth to maintain the desired consistency. If it seems like is too watery, let it simmer on low or medium heat until the excess water evaporates. Let not for get that microwave can also be used and its quicker.
Common mistakes to avoid and Tips
- Be cautious with seasoning; it’s easier to add than to remove
- Don’t skip sautéing onions and spices, as it builds the flavor base.
- Avoid overcooking lentils
- Toast spices to enhance their aroma and taste.
- Cooking on lower heat allows flavors to blend well.
More soup recipes to add to your rotation
Frequently asked questions
Absolutely! Bone broth not only adds a rich flavor but also brings a wealth of nutrients, making this bone broth lentil soup both delicious and nourishing.
Yes, lentils expand and soften as they cook, naturally thickening the broth. Adjust the consistency by adding more broth if needed.
It could be that you added too much liquid content to your lentil soup and less lentils. You can correct this by adding more lentils which when they break down during the cooking process will naturally thicken the soup. In another way you can add cornstarch, by simply mixing about a tablespoon of cornstarch with about 2 tablespoons of water and add the mixture to your soup.
Yes, lentil soup freezes well, super handy for meal planning gang.
Bone broth lentil soup
Ingredients
- 9 oz Lentils (250g)
- 3 cups Bone broth
- 3.5 oz Peas (100g)
- 2 tsp Cumin seeds
- Medium onion
- 4 Small tomatoes
- 1 tbsp Coriander
- ½ cup Greek yoghurt
- 2 tbsp Olive oil
- 1 tsp Sugar
- Salt to taste
Instructions
- Dice the onion and sauté with olive oil in a deep soup pot for 5 minutes.
- Add 2 teaspoons of cumin seeds and ½ a teaspoon of chili flakes. sauté these just until the seeds are fragrant, this could take 3 minutes on medium-high heat.
- Grate 4 small tomatoes and add them to the pot. Add the lentils as well, pour 3 cups of bone broth, and cook for 15 to 20 minutes or until the lentils are soft/cooked.
- Add the peas. You can add more broth or water if the soup is losing it's consistency and cook for 5 to 8 more minutes.
- Season with a pinch of salt and a teaspoon of sugar.
- Remove from heat then add Greek yoghurt and chopped coriander. Serve and enjoy.
