Homemade Lentil Soup Recipe
About this recipe
This Homemade Lentil Soup is a warm and hearty dish that's packed with flavor thanks to caramelized vegetables and aromatic spices. It's a simple recipe that highlights the earthy taste of lentils, making it a perfect choice for a comforting meal.
Chef Billy Parisi's take on lentil soup incorporates a variety of vegetables and spices, ensuring that every bowl is rich and satisfying. With a cooking time of just 90 minutes, you can enjoy a delicious homemade soup without too much fuss.
Ingredient notes
- You can substitute olive oil with ghee or clarified butter.
- For the potatoes, you can use 2 small russet potatoes or 3 small golden Yukon potatoes instead of 1 large potato.
- If you prefer a vegetarian option, use vegetable stock instead of chicken stock.
- You can also use red, yellow, or brown lentils, but avoid French lentils as they don't break down well.
Tips from Chef Billy Parisi’s video
- Caramelizing the onions for about 45 minutes is crucial for developing deep flavor in the soup, so don't rush this step.
- Rinse the lentils under cold water before adding them to the pot to remove any dirt.
- Use an immersion blender to pulse the soup for texture; you want it to be creamy but still have some chunks. If you don't have one, blend half the soup and return it to the pot.
- Season the soup with salt and pepper after cooking, and taste it multiple times to adjust the seasoning as needed.
Good to know
- How long does it take to cook the lentils in this soup?
- The lentils will take about 45 minutes to cook until tender.
- What can I use instead of chicken stock?
- You can use vegetable stock or water for a vegetarian option.
- Can I add other vegetables to this soup?
- Yes, you can add a can of drained chickpeas or two cups of packed baby spinach for extra nutrition.
- What type of lentils should I use?
- You can use green, red, yellow, or brown lentils, but avoid French lentils as they don't break down well.
No life story here — the video and the recipe are the whole point. All credit to Chef Billy Parisi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Medium dice the yellow onions and set aside.
- 2
In a pot, heat olive oil over low-medium heat and add the diced onions. Caramelize for about 45 minutes until browned.
- 3
Peel and medium dice the carrots and celery, then set aside.
- 4
Mince the garlic and set aside.
- 5
Peel and medium dice the potato, then place in cold water to prevent browning until needed.
- 6
After 15 minutes, check the onions; they should be translucent and starting to brown.
- 7
Rinse the green lentils under cold water and set aside.
- 8
Add the diced carrots and celery to the pot with the onions, followed by the minced garlic. Increase heat to medium and sauté until lightly browned.
- 9
Add ground cumin and ground coriander to the pot and stir to toast the spices.
- 10
Add the rinsed lentils and diced potato to the pot, followed by the bay leaves.
- 11
Pour in the chicken stock and stir to combine. Cover and simmer on low-medium heat for about 45 minutes until lentils are tender.
- 12
After cooking, remove bay leaves and use an immersion blender to pulse the soup for texture, or blend half the soup and return it to the pot.
- 13
Season the soup with salt and pepper to taste, then squeeze in the juice of one lemon and stir to combine.
- 14
Serve the soup in bowls and garnish with fresh herbs like parsley, if desired.
Heads up — we had to guess a little:
- The quantity for the potato was inferred based on common substitutions.
Credit where it’s due: this recipe was transcribed from Chef Billy Parisi’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Billy Parisi? Claim this page or ask us to take it down. Your call, always.
