Best 4 Meatless Lentil Soup Recipes

Indulge in the hearty goodness of a meatless lentil soup, a delectable journey for vegetarians, vegans, and anyone seeking a wholesome and flavorful meal. This nourishing soup, brimming with lentils, fresh vegetables, and aromatic spices, offers a symphony of textures and flavors that will delight your palate. Discover three enticing variations in this article: the classic lentil soup, a smoky chipotle lentil soup, and a vibrant Mexican lentil soup. Each recipe promises a unique culinary experience, catering to diverse taste preferences and dietary needs. Dive into the comforting warmth of the classic lentil soup, where tender lentils, carrots, celery, and onions meld together in a savory broth. Embark on a smoky adventure with the chipotle lentil soup, where the heat of chipotle peppers adds a delightful kick, balanced by the sweetness of roasted red peppers and corn. Transport yourself to the vibrant streets of Mexico with the Mexican lentil soup, a fiesta of flavors featuring zesty spices, fresh cilantro, and the tanginess of lime.

Let's cook with our recipes!

MEATLESS LENTIL SOUP

Meatless Lentil Soup image

This has been my husband's favorite soup our whole 30-year married life. He enjoys taking a thermos of this to work during the winter. It's delicious served with warm biscuits and butter. -Janet Chase, Berrien Sprgs, Michigan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

Ingredients

2 large carrots, halved and sliced
2 celery ribs, sliced
1 medium onion, chopped
10 cups water
1 package (16 ounces) dried lentils, rinsed
4 small red potatoes, diced
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Steps:

In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes., Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves.

Nutrition Facts :

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

BEEF AND LENTIL SOUP

Beef and Lentil Soup image

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Provided by KELLY614

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Steps:

Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g

VEGETARIAN LENTIL SOUP

Vegetarian Lentil Soup image

I went to Central Market (an upscale grocery store/eatery in the Dallas/Ft. Worth area), and I tasted a fabulous Vegetarian Lentil Soup. I added a squirt of lemon and then it was phenomenal. I slowly ate it to really take in all the different flavors, so I could mimic it at home. I think I did a pretty good job. The family says it's the best lentil soup I've ever made.

Provided by JeffieNerd

Categories Lentil

Time 1h15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon grapeseed oil
2 cups carrots, diced
2 cups onions, diced
16 ounces brown lentils
1 (14 ounce) can tomatoes and green chilies
2 quarts vegetable stock (or water)
1 cup turnip, peeled and diced (original had potatoes, but I was out)
4 cups fresh spinach, roughly chopped
5 garlic cloves
1 cup cilantro, roughly chopped
2 large lemons, zested and juiced
1 teaspoon sea salt (or to taste)

Steps:

Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.

Nutrition Facts : Calories 215.3, Fat 2.1, SaturatedFat 0.2, Sodium 432.8, Carbohydrate 37.5, Fiber 16.1, Sugar 4.5, Protein 13.3

Tips:

Use a variety of lentils: Different lentils have different textures and flavors, so using a mix can add depth and interest to your soup. For example, brown lentils hold their shape well, while red lentils break down and thicken the soup.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Add vegetables: Vegetables add flavor, nutrients, and color to lentil soup. Some good options include carrots, celery, onions, garlic, potatoes, and tomatoes.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a good one. You can use chicken or vegetable broth, or even water. If you're using water, you may want to add some extra seasonings, such as salt, pepper, or garlic powder.
Season to taste: Lentil soup is a versatile dish, so you can adjust the seasonings to your liking. Some common seasonings include salt, pepper, garlic powder, onion powder, and cumin.

Conclusion:

Lentil soup is a delicious, nutritious, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover lentils, and it's also a good source of protein, fiber, and vitamins. With so many different ways to make lentil soup, there's sure to be a recipe that everyone will love.