Hearty Lentil Soup with Roasted Garlic and Fresh Herbs Recipe

Introduction

This hearty lentil soup is a comforting and nutritious meal perfect for any season. Packed with vegetables, herbs, and spices, it offers rich flavors that deepen whether made in an Instant Pot or on the stove top. It’s easy to prepare and customizable with your favorite toppings.

Ingredients

• 3 Tablespoons olive oil
• 1 sweet yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 bulb roasted garlic (about 8–10 cloves), chopped
• 1 (16 oz) bag dry French green or brown lentils, sorted and rinsed
• 2 (32 oz) containers low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 Tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon cumin
• Pinch of nutmeg
• 2 bay leaves
• 1 teaspoon sea salt, plus more to taste
• 1 teaspoon ground pepper, plus more to taste
• 2 Tablespoons red wine vinegar
• Optional toppings: sriracha, avocado, fresh parsley, Parmesan cheese

Instructions

1. Step 1: Using the sauté function on high (Instant Pot) or heating oil in a large soup pot over medium-high heat (stove), warm the olive oil until shimmering.
2. Step 2: Add chopped onion, carrots, and celery. Cook, stirring frequently, for about 5 minutes (Instant Pot) or 8–10 minutes (stove), until onions are translucent and vegetables are fragrant. Season with salt and pepper while cooking.
3. Step 3: Stir in roasted garlic, lentils, vegetable broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt, and pepper.
4. Step 4: For Instant Pot: Secure the lid and cook on high pressure for 15 minutes. For stove-top: Bring to a boil, reduce heat, cover, and simmer for at least 1 hour or until lentils are tender, stirring occasionally.
5. Step 5: Once cooked, release pressure naturally for 10 minutes, then quick-release remaining pressure if using Instant Pot. Remove bay leaves from the pot if using stove-top method.
6. Step 6: Stir in red wine vinegar. Taste and adjust salt and pepper as needed.
7. Step 7: Ladle soup into bowls and serve with optional toppings like fresh parsley and a splash of sriracha for extra flavor.

Tips & Variations

• Using roasted garlic adds a sweet, mellow flavor—if unavailable, substitute with 3-4 cloves of fresh minced garlic sautéed with the onions.
• Try adding chopped kale or spinach in the last 10 minutes of cooking for extra greens.
• For a creamier texture, blend a portion of the soup before serving.
• Swap red wine vinegar for lemon juice for a brighter acidic note.

Storage

Store leftover lentil soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry?

Yes, but reduce the cooking time significantly since canned lentils are already cooked. Add them towards the end and simmer just until heated through to avoid mushiness.

Is this soup vegan and gluten-free?

This lentil soup is naturally vegan and gluten-free as long as you use gluten-free broth and check canned ingredients for any additives.

Hearty Lentil Soup with Roasted Garlic and Fresh Herbs Recipe

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★★★★★

4.5 from 66 reviews

• Author: lilan
• Total Time: 30 minutes (Instant Pot) / 1 hour 15 minutes (Stovetop)
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This hearty Lentil Soup recipe offers a rich, flavorful blend of vegetables, spices, and lentils, cooked either in an Instant Pot or on the stovetop. It features a comforting mix of roasted garlic, tomatoes, and herbs, perfect for a nutritious, comforting meal that can be easily customized with toppings like fresh parsley, sriracha, or Parmesan cheese.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 3 Tablespoons olive oil
• 1 sweet yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 bulb roasted garlic (about 8–10 cloves), chopped

Lentils and Liquids

• 1 (16 oz) bag dry French green or brown lentils, sorted and rinsed
• 2 (32 oz) containers of low-sodium vegetable broth

Tomato Ingredients

• 1 (14.5 oz) can diced tomatoes
• 1 Tablespoon tomato paste

Spices and Seasonings

• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon cumin
• Pinch of nutmeg
• 2 bay leaves
• 1 teaspoon sea salt, plus more to taste
• 1 teaspoon ground pepper, plus more to taste

Finishing Ingredient

• 2 Tablespoons red wine vinegar

Optional Toppings

• Sriracha
• Avocado
• Fresh parsley
• Parmesan cheese

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Instructions

1. Saute Vegetables: Using the sauté function on high heat in the Instant Pot, heat olive oil for about 1 minute until shimmering. Add chopped onion, carrots, and celery, cooking for about 5 minutes until fragrant and onions turn translucent. Season with a bit of salt and pepper during this step.
2. Add Remaining Ingredients: Stir in roasted garlic, lentils, low-sodium vegetable broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt, and pepper. Mix well to combine.
3. Pressure Cook: Secure the Instant Pot lid and cook on high pressure for 15 minutes to allow flavors to meld and lentils to become tender.
4. Release Pressure: When cooking completes, let the pressure release naturally for 10 minutes, then perform a quick-release for any remaining pressure.
5. Add Vinegar and Adjust Seasoning: Remove bay leaves, stir in red wine vinegar, then taste and add additional salt and pepper as preferred to enhance flavor.
6. Serve: Ladle the soup into bowls and add optional toppings such as fresh parsley, sriracha, avocado, or Parmesan cheese to suit your taste.
7. Alternative Stove-Top Method – Saute Vegetables: Heat olive oil in a large soup pot over medium-high heat. Add onion, carrots, and celery and sauté for 8-10 minutes until onions are soft and translucent. Season lightly with salt and pepper as you cook.
8. Alternative Stove-Top Method – Add Ingredients: Stir in roasted garlic, lentils, vegetable broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt, and pepper.
9. Alternative Stove-Top Method – Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour or until lentils are tender, stirring occasionally.
10. Alternative Stove-Top Method – Finish and Serve: Remove bay leaves, stir in vinegar, adjust seasoning as needed, and serve with toppings of choice, just like the Instant Pot version.

Notes

• Lentils do not require soaking before cooking, but rinsing and sorting helps remove debris.
• Roasted garlic adds a deep, mellow garlic flavor, but you can substitute with fresh minced garlic if preferred.
• Adjust the spices to suit your taste, especially the paprika and cumin for different flavor profiles.
• Using low-sodium broth allows better control of the overall saltiness of the soup.
• This soup stores well and flavors often improve the next day; refrigerate for up to 4 days or freeze for longer storage.
• Optional toppings like fresh parsley and sriracha provide bright, fresh, or spicy finishing touches to suit your palate.
• Cooking times vary by method: 15 minutes pressure cooking vs. at least 1 hour simmering on stovetop.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (Instant Pot) / 1 hour (Stovetop)
• Category: Soup
• Method: Instant Pot
• Cuisine: Mediterranean

Keywords: lentil soup, vegetarian soup, healthy lentils, Instant Pot soup, easy lentil recipe, Mediterranean lentil soup