Lentil Soup

Yes. The soup keeps in an airtight container in the fridge for up to 5 days. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently over medium heat; the flavors often improve after a day or two as the spices develop.

Brown or green lentils hold their shape well during cooking and are ideal for soup. Red lentils will break down and make the soup mushy and thick; reserve them for purées. Always rinse lentils and pick through them for small stones.

Hard water or adding salt too early can prevent lentils from softening—always cook in regular stock and add salt only after they're tender. If they're mushy, you used old red lentils; buy fresh brown or green lentils from a store with high turnover. Simmer gently—a rolling boil breaks them apart.

Yes. Sauté the mirepoix and garlic in the pot for 5 minutes, then transfer to a slow cooker with lentils, stock, tomatoes, bay leaves, and spices (omit lemon juice for now). Cook on low for 6–8 hours or high for 3–4 hours. Add lemon juice and parsley just before serving.

Crusty bread, pita, or rice. A simple side salad or roasted vegetables balance the earthiness of the lentils.

Keep in an airtight container in the fridge for up to 5 days. Reheat gently over medium-low heat, stirring occasionally, and add a splash of stock or water if it has thickened too much. Do not boil, as this can break down the lentils further.