Lentil Soup Vincent is a hearty, old-fashioned soup that makes enough to feed a crowd and still leave plenty for later.
It simmers low and slow until the lentils are tender and the broth has thickened, so this is a good one for a chilly afternoon when there’s time to let dinner cook without much effort.
The recipe makes 14 servings, which also makes it good for meal prep. Portion some out for lunches, keep a few servings in the refrigerator, and freeze the rest for another day.
The soup is filling without being heavy, with plenty of vegetables and lentils in every bowl.
This is not a quick weeknight soup, but most of the cooking time is hands-off. Once everything is in the pot, it just needs a slow simmer until the lentils are ready.
Why You’ll Love This Lentil Soup Vincent
Makes a Large Batch
Fourteen servings is plenty for a large meal, leftovers, or several lunches. It’s also easy to portion before refrigerating or freezing.
Deep, Savory Flavor
The curry and cumin are noticeable without turning this into a curry soup. Tomatoes, thyme, sherry, and the long cooking time give the broth plenty of depth.
Plenty of Vegetables
Onions, celery, and carrots make up a substantial part of the soup rather than serving as a small background addition.
Good for Make-Ahead Meals
Lentil soup holds up very well after refrigeration. The flavor is often even more settled the next day, and individual portions are simple to reheat.
Ingredient Substitutions
Vegetable Broth
Vegetable broth can replace the chicken broth for a meat-free version. Check the seasoning before serving since sodium levels vary quite a bit between broths.
Dry Sherry
Dry white wine can be used in place of the dry sherry. For an alcohol-free version, replace it with additional broth.
Brown or Green Lentils
Brown or green lentils are the best choices because they hold their shape during the long simmer. Red lentils will break down considerably and change the texture of the soup.
Fresh Thyme
Fresh thyme can replace dried thyme. Use about 1½ teaspoons of fresh thyme leaves.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Lentil Soup Vincent
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 4 cups chopped onions
- 4 cloves garlic minced
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme crumbled
- 2 bay leaves
- 2 teaspoon brown sugar
- 2 tablespoon ketchup
- 5 cups water
- 3 cans (14 ounce each) chicken broth
- 28 ounces diced tomatoes
- 16 ounces dry lentils rinsed and picked over (about 3 cups)
- ½ cup dry sherry
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onions, garlic, celery, and carrots.
- Cook for 10 to 15 minutes, stirring occasionally, until the onions are deep golden brown.
- Add the curry powder, cumin, salt, black pepper, thyme, and bay leaves.
- Stir in the brown sugar, ketchup, water, chicken broth, diced tomatoes, lentils, and sherry.
- Bring the soup to a boil. Reduce the heat to low and cover the pot.
- Simmer for about 2 hours, or until the lentils are tender.
- Remove and discard the bay leaves before serving.
Notes
Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- High Protein Lentil Soup Vincent
- Cashew Chicken Sweet Potato Bowl
- Cheddar and Chive Egg Bites
- Thanksgiving Cranberry Pecan Pasta Salad
- Teriyaki Chicken Sweet Potato Bowl
