Homemade Lentil Soup


Colder weather calls for a warm, hearty soup. Today, I will introduce my recipe of lentil soup, Mediterranean style. Lentils are a great source of plant-based protein and fiber. This recipe satisfies your hunger and is bursting with flavor. The savory blend of ginger, cumin, and turmeric creates a delicious flavor profile.

I saved time by using my Instant Pot for this recipe. If you don’t have an instant pot, you can easily make it in a pot on the stove and let it simmer. The only difference is the cooking time, which will take 30-45 minutes instead of 10 minutes for the soup to be ready.

Homemade Lentil Soup 

  • Prep Time: 5 minutes
  • Serves: 5
  • Cooking Time: 15 minutes


  • 1 medium onion, peeled
  • 1 cup of squash, diced
  • 4 cloves garlic, peeled.
  • 4 cups chicken stock – of you taste preference (I made my own previously).
  • 3 cups of water
  • 1 cup red lentils
  • 1 medium tomato, diced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground turmeric
  • 1 tablespoon of dried mint
  • 1 small lemon
  • Sprinkle of salt and black pepper for seasoning


Add all the ingredients to the Instant Pot, EXCEPT for the dried mint and lemon. Cook on medium pressure for 10-minutes. Pour the soup into a blender (be careful of the heat and steam). Puree the soup using a standard blender until smooth or desired consistency is achieved. Season with dried mint and lemon zest, serve with toasted bread on the side.

Heba Mountaser | Marshall University Dietetic Intern

Heba Mountaser is a recent graduate from West Virgina University and is currently a dietetic intern with Marshall University. She completed two years of medical school while in Libya before coming to the United States in 2009. She always had a passion for food, which influenced to change from the study of medicine to study of nutrition. Heba enjoys cooking and modifying recipes to provide balanced meals and promote healthy eating habits for her family. Heba also enjoys traveling, exploring different cultures, and incorporating those elements into the dishes she prepares. After her son was diagnosed with type 1 diabetes, she knew she had made the right choice and her current professional dream is to become a diabetes educator.

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