Russian Lentil Soup
Hearty lentil soup with carrots, onions, and rice—rich, comforting, and perfect for a cozy meal anyone can enjoy.
Ingredients
Instructions
- In a large soup pot, add 16 cups water, lentils, and a teaspoon of salt; bring to a boil and cook for 1 hour.
- After half an hour, drain the water, add 16 more cups of water, and continue cooking until the lentils are done.
- In a skillet, heat 2 tablespoons of oil and sauté the chopped onion until golden brown.
- Add 2 tablespoons of flour to the onion and sauté for a minute until fragrant.
- Stir in the sautéed onion mixture, then add the carrots, rice, and 1/2 teaspoon garlic powder to the pot of lentils.
- Season with salt and pepper to taste and simmer until all ingredients are tender, about 30 minutes.
- Optional: stir in 2 tablespoons chopped parsley for color before serving.
Tips & Substitutions
For a thicker soup, mash some of the lentils against the side of the pot as they cook. If you prefer, substitute the rice with quinoa for a gluten-free option. Feel free to add other vegetables like celery or bell peppers for added flavor. For those who enjoy a bit of spice, consider incorporating a pinch of cayenne pepper.
Serving Suggestions
Serve the Russian Lentil Soup with crusty bread or a green salad for a satisfying meal. A dollop of sour cream or a sprinkle of fresh parsley can add a nice touch. This hearty soup pairs beautifully with other vegan recipes for a complete plant-based dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if the soup thickens too much. It can also be frozen for up to 3 months; thaw completely before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Lentil Soup contains roughly 1288 calories, with 12g protein, 60g carbohydrates, and 115g fat. It is an excellent source of vitamin A (114% of the Daily Value), dietary fiber (47% of the Daily Value), and potassium (27% of the Daily Value). Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lentils instead of dried?
Yes, you can substitute canned lentils for dried ones. Use about 4 cups of canned lentils, rinsed and drained. Reduce the cooking time significantly since canned lentils are already cooked; simply heat through with the other ingredients.
Is this soup suitable for freezing?
This soup freezes well, making it a great option for meal prep. Ensure it's cooled completely before transferring to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
What can I add to make the soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes during the cooking process. For a deeper flavor, you might also add a few dashes of hot sauce just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).