Quick Pantry Lentil Soup

Sometimes we have to rely on our pantry stores to whip a meal up quickly. This Quick Pantry Lentil Soup is one of my go to meals (along my my Quick and Easy Dhal). I pretty much always have the ingredients in my pantry and it has saved me many times when I’ve been caught short on time and ingredients. Whether you’re looking for a quick lunch or a cozy dinner, this soup delivers a healthy, filling option perfect for any day of the week. It’s quick and easy to make and is a warming, nourishing bowl of plant based goodness.

Health benefits

This soup is packed with plant-based protein and fibre from lentils, making it an excellent choice for supporting digestion and maintaining steady energy levels. The spices like cumin, turmeric, and ginger not only enhance the flavour but also offer anti-inflammatory benefits. Plus, the addition of leafy greens like spinach boosts the nutrient content with essential vitamins and minerals.

Ingredients

This lentil soup recipe uses simple ingredients like extra virgin olive oil, garlic, onions, carrots, celery, and a blend of aromatic spices such as cumin, coriander, and turmeric. Tinned tomatoes and lentils provide texture, while the broth ties it all together. A dollop of full-fat natural yogurt completes the dish for a creamy finish.

How to make this quick pantry lentil soup

Sauté the garlic, onions, celery, carrots, and spices in olive oil, then add the tomato paste, tomatoes, lentils, and broth. Let everything simmer for 20 minutes before adding the spinach, which wilts quickly into the soup. For the Thermomix, chop and cook the ingredients in stages before simmering the soup.

Serving suggestions and how to store

Serve the soup in bowls topped with a dollop of yogurt for a creamy finish. It’s perfect for a quick lunch or dinner and pairs nicely with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later use. To reheat, simply warm on the stove over low heat until hot.

Vary this quick pantry lentil soup to suit your dietary needs

This soup is highly versatile. For a garlic-free version, simply use garlic oil or omit it altogether. You can also swap the yogurt for coconut yogurt to make it dairy-free (and vegan) or skip it entirely. For those who can’t tolerate onions, replace them with fennel or leave them out and still enjoy a delicious meal.

For more delicious, easy to make healthy soup recipes, click HERE.

Quick Pantry Lentil Soup

Prep 10 minutes minutes

Cook 20 minutes minutes

Serves: 4

This Quick Pantry Lentil Soup has basic ingredients found in your pantry, this delicious and nutritious soup will easily become one of your go to meals.

Cook ModePrevent your screen from going dark

Ingredients

• 2 tbsp extra virgin olive oil – extra virgin
• 4 clove/s garlic – minced
• 1 onion/s – diced
• 1 stick/s celery – finely chopped
• 1 carrot/s – diced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground ginger
• 2 tsp garam masala
• ½ tsp ground turmeric
• 1 tbsp tomato paste
• 400 g diced tinned tomatoes
• 800 g can brown lentils – (or any lentil of your choice) rinsed, drained
• 500 ml stock or broth – your choice of chicken or vegetable
• ½ tsp sea salt – or to taste
• 50 g baby spinach – or kale or silverbeet
• 200 g natural, Greek or coconut yoghurt – to serve

Method

• In a medium size pot, add the olive oil, garlic, onion, celery, carrot and spices and saute for 4 minutes over a moderate heat.
• Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Bring to a simmer for 20 minutes.
• Add in the spinach and stir for 1 minute until it wilts.

Thermomix

• Start with chopping the garlic – 3 sec, speed 6.
• Then add the onion and celery and chop, 4 seconds speed 5. You can add in the carrot here too, but I prefer to dice it.
• Add the spices and olive oil and cook 4 minutes, 100, speed 1.
• Now add the tomato paste, tomatoes, lentils and broth or stock. If using homemade broth add an extra ½ tsp of sea salt. Cook 20 minutes, 100, speed 2.

Serve

• Divide between four bowls, and serve with a blob of yoghurt.

Store

• Store in an airtight container in the fridge or freezer.

Make ahead

• Re-heat in a pot over a low heat until just hot.

Variations

Onion-free

Leave out or replace with a small bulb of fennel.

Garlic-free

Leave out or replace with a tablespoon garlic oil. 

Dairy-free

Leave of the yoghurt or replace with coconut yoghurt.

 

 

This is one of my go to meals in the cooler months.  Love to receive your thoughts and comments too (if you could also rate this recipe I’d be extra appreciative). 

Course: Main Course

Author: Georgia Harding

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