The 10 Most Delicious Lentil Recipes for Lentil Soup

Lentil soup is a popular and delicious comfort food in the Western world.

This soup is hearty, hearty and filling.

It is also a delicious and healthy way to cook a meal for the whole family.

Lentil and rice soup can be served as an appetizer, or as a main dish for the holidays.

Lentils are traditionally used in Asian, Mediterranean and African cuisines, but you can also make your own homemade versions of lentil soup at home.

These homemade recipes are hearty and satisfying, and can be eaten as an entree, soup, sandwich, or even as a meal.

Here are the 10 most delicious recipes for lentil soups you can try right now.

Recipe Ingredients 1 large head of cauliflower, diced 1/2 medium onion, diced 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 teaspoon dried thyme 1/3 teaspoon dried rosemary 1/8 teaspoon dried parsley 2 cups cooked lentils (see recipe notes) 1/5 cup vegetable broth 1 tablespoon soy sauce 1/6 cup sugar 1 tablespoon tomato paste 1 teaspoon turmeric salt to taste (to taste) 3 cups frozen peas, thawed 2 cups frozen spinach, thawed 3 tablespoons cornstarch 1/7 cup water (use as needed) 1.

Preheat the oven to 425 degrees F. 2.

Cut the cauliflower in half lengthwise.

Slice the onion in half.

Slather the garlic and ginger over the cut-side of the caulilea, then toss with the onion and onions.

Cook the onion until translucent, about 10 minutes.


Add the garlic, ginger, dried thyma, rosemary, and parsley.

Stir the mixture until the garlic is tender.

Season with salt and pepper.


In a medium saucepan, bring the water to a boil, then reduce the heat to low.

Add 1 tablespoon of vegetable broth and stir to dissolve the water.

Simmer the soup for about 20 minutes, until it thickens up. 5.

Meanwhile, make the lentil stock by mixing the flour and baking powder together in a bowl.

Add a pinch of salt and a pinch each of cumin, turmeric, cinnamon, and ground cloves to the flour mixture.

Mix well.


Heat a large nonstick skillet over medium heat.

Add in the cooked lentil, stir-fry it until the lentils begin to brown, about 5 minutes.


Add spinach and peas, cover, and cook until tender.

Add salt and garlic and stir-fried for a minute or so. 8.

Add frozen peas and stir, then stir-filled soup into the cooked soup.

Serve warm.

Recipe Notes This recipe was originally posted on April 27, 2018.

It has been updated to include more recipes from other countries.

The recipe can be found here.