Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Spices & Seasoning
Aromatics & Fats
Finishing & Garnish
Method
Soup Base
Rinse and sort lentils
Place the lentils in a fine-mesh sieve, rinse under cold water until the water runs clear, and pick out any stones or debris.
Sauté aromatics
In a large pot or Dutch oven, heat olive oil over medium heat until shimmering. Add butter if using. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Toast spices
Stir in the ground cumin, ground coriander, turmeric, and red pepper flakes (if using). Toast with the vegetables for about 30–60 seconds to bloom the spices, stirring constantly so they do not burn.
Add lentils and liquid
Add the rinsed lentils to the pot and stir to coat with the spiced vegetables. Pour in 6 cups water or vegetable broth and bring to a gentle boil over high heat. Skim any foam from the surface with a spoon.
Simmer
Reduce heat to low, partially cover, and simmer until lentils are tender and breaking down, 25–35 minutes for green/brown lentils. Stir occasionally and add a splash more water if the soup becomes too thick.
Seasoning & Finish
Adjust seasoning
Once lentils are tender, use an immersion blender to partially purée the soup directly in the pot for a creamy texture while leaving some lentil texture. Alternatively, transfer 1–2 cups to a blender, purée, and return. Stir in kosher salt and black pepper, taste, and adjust salt and spices as needed.