This Trader Joe’s Lentil Soup is a hearty and flavorful recipe, which is made with brown or green lentils and a touch of lemon. It’s a healthy twist on the classic, ready in about an hour.
Jump to RecipeTrader Joe’s Lentil Soup Ingredients
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups / 400g dried lentils, green or brown, rinsed
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper, each
- To Serve:
- Chopped fresh parsley, for garnish
- Warm bread, to serve
How To Make Trader Joe’s Lentil Soup
- Sauté aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and onion and cook for 2 minutes until fragrant.
- Soften the vegetables: Add the celery and carrot to the pot. Cook for 7 to 10 minutes, until the vegetables have softened and the onion is sweet.
- Simmer the soup: Add the rinsed lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves to the pot. Increase the heat to bring it to a simmer.
- Cook the lentils: Once simmering, place the lid on, turn the heat down to medium-low, and let it simmer for 35 to 40 minutes, or until the lentils are soft.
- Thicken and finish: Remove the bay leaves. Use a stick blender to give the soup 2 or 3 quick pulses to thicken it while still leaving some texture. Season to taste with salt and pepper. Just before serving, grate in the zest of the lemon and add a squeeze of lemon juice. Garnish with parsley and serve.
Recipe Tips
- How to get the best flavor? The recipe notes that you should not rush the step of sautéing the vegetables. Cooking the onion, carrot, and celery slowly until they are soft and the onion is sweet is the key to building a deep flavor base for the soup.
- Can I use canned lentils? While dried lentils are recommended for the best texture and flavor, you can use canned lentils for a shortcut. Use two 14oz cans (drained and rinsed), reduce the broth by 1 cup, and simmer the soup for only 15 minutes after adding them.
- Why add lemon at the end? The final addition of fresh lemon zest and juice is a crucial step. It brightens up all the earthy flavors of the lentils and spices, lifting the entire soup to the next level.
- What kind of lentils are best? Brown or green lentils are perfect for this recipe. Red or yellow lentils will also work, but they will break down more and create a smoother, thicker soup.
What To Serve With Lentil Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- A slice of warm, crusty bread liberally slathered with butter
- A simple grilled cheese sandwich for dipping
- A dollop of plain yogurt or sour cream
- A fresh green salad
How To Store Lentil Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. The soup will thicken as it sits.
- Freeze: This soup freezes extremely well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lentil Soup Nutrition Facts
- Serving: 421g
- Calories: 311kcal
- Carbohydrates: 48g
- Protein: 18g
- Fat: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, as long as you use vegetable stock, this recipe is completely vegan and plant-based.
If the soup is thicker than you’d like, you can simply stir in a little extra water or broth until it reaches your desired consistency. If it’s too thin, you can blend a larger portion of the soup to thicken it naturally.
No, unlike larger dried beans, lentils do not require pre-soaking. Just give them a good rinse in a colander to remove any dust or debris before you add them to the pot.
Trader Joe’s Lentil Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes50
minutes311
kcalA hearty, healthy, and incredibly flavorful lentil soup packed with vegetables and spices, and finished with a bright touch of lemon.
Ingredients
2 tbsp olive oil
1 onion, 2 carrots, 2 celery ribs, chopped
2 cloves garlic, minced
2 cups dried brown or green lentils, rinsed
1 (14 oz) can crushed tomato
1.5 litres vegetable or chicken stock
Spices: ½ tsp each cumin & coriander, 1 ½ tsp paprika
2 bay leaves
1 lemon (zest & juice)
Salt and pepper
To serve: Fresh parsley, crusty bread
Directions
- In a large pot, sauté onion and garlic in olive oil. Add carrots and celery and cook for 7-10 minutes until soft.
- Add the rinsed lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves.
- Bring to a simmer, then cover and cook on low for 35-40 minutes until the lentils are soft.
- Remove the bay leaves. Use a stick blender to briefly pulse the soup 2-3 times to thicken it.
- Season to taste with salt and pepper.
- Just before serving, stir in the lemon zest and a squeeze of lemon juice. Garnish with fresh parsley.
Notes
- Don’t rush the initial sautéing of the vegetables; it’s key to the flavor base.
- The final squeeze of lemon is not just a garnish; it transforms the flavor of the soup.
- This soup is perfect for meal prep as it tastes even better the next day and freezes beautifully.
- For a fully vegan soup, ensure you use vegetable stock.
