Nothing warms the soul quite like our hearty bowl of Irish Lentil Soup Recipe. This comforting dish blends red lentils with a medley of vegetables and aromatic spices, creating a symphony of flavours that's perfect for any time of year. Whether you're looking for a nutritious meal to enjoy on a chilly evening or a satisfying lunch to power through your day, this soup has got you covered.
Did you know that lentils have been cherished in Irish cuisine for centuries? Known for their affordability and nutritional punch, lentils are packed with protein, fiber, and essential nutrients like iron and folate. Red lentils, in particular, are a favourite due to their quick cooking time and natural creaminess, which allows them to thicken soups and stews beautifully without the need for dairy. This makes them an ideal ingredient for creating hearty, wholesome dishes that are both satisfying and healthy.
This Irish Lentil Soup is wonderfully versatile and can be served in a variety of ways to suit your tastes:
To keep your lentil soup fresh and flavourful, follow these storage tips:
Reheating your Irish Lentil Soup is simple and easy:
We hope this Irish Lentil Soup brings a touch of comfort and warmth to your table. We'd love to hear how you enjoyed this recipe! Share your thoughts in the comments below, and don't forget to subscribe to our newsletter for more delightful recipes and culinary inspiration.
This comforting Irish Lentil Soup Recipe brings together red lentils, a variety of fresh vegetables, and aromatic spices to create a delicious and hearty dish. Perfect for any time of year, it's both nourishing and easy to make, offering a taste of traditional Irish cooking that will warm you from the inside out.
Rinse the red lentils in a sieve under cold running water for a few minutes. Set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onion is softened.
Add the grated carrots and chopped celery. Cook for another 5 minutes, stirring occasionally.
Stir in the ground cumin and chili flakes. Cook for another minute until the spices are fragrant.
Add the rinsed lentils, chopped tomatoes, vegetable stock, bay leaf, and thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
Remove the bay leaf from the pot.
For a creamy texture, blend half of the soup in a food processor until smooth and return it to the pot. Alternatively, use an immersion blender to partially blend the soup.
Stir in the lemon juice and chopped coriander. Adjust the seasoning with salt and pepper to taste.
Serve the soup hot, garnished with additional fresh coriander if desired. Enjoy with a side of wholewheat buttermilk scones or crusty bread.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
