Can I use red lentils instead of brown or green lentils?

Absolutely! Red lentils cook faster than brown or green lentils, so you might need to adjust the cooking time a bit. Start checking for doneness around 20 minutes, and add more broth if needed.

Can I use other types of garlic?

Yes, you can! Just make sure they're roasted until soft and slightly caramelized. You could also use store-bought roasted garlic if you're short on time.

How do I store leftovers?

Leftovers are amazing! Store them in an airtight container in the refrigerator for up to 3 days. Reheating is simple – just warm it gently on the stovetop or in the microwave.

Why do you toast the spices?

While it's not strictly necessary, toasting the spices enhances their flavour profile, making them more aromatic and flavorful. But you can certainly skip it if your spice rack is running low!

Can I adjust the spices to my liking?

Yes, you can adjust the recipe to your taste! Add more thyme if you're a huge thyme fan, or a bit of cayenne for a spicy kick. Feel free to experiment!

🚀 Beta Testing - Try It Now!

Transform Any Recipe into an Interactive Cooking Guide

Get step-by-step instructions with timers, animations, and real-time guidance while you cook. Works with any recipe from any website!

Try GuideMyRecipe Free →

This Roasted Garlic and Thyme Lentil Soup is supper, and yet so much more--a cozy hug on a chilly night. It begins with the easy process of roasting the whole head of garlic, the move that serves to transmute the pungent bulb into sweet and mellow. The roasted garlic, along with earthy lentils and perfumy thyme, is the makings of a symphony of flavors that will find you smiling happily.

I made this recipe following a tedious and exhausting week, something soothing and healthy to turn to. It's one of those soups that evokes homey stories, one that's a simple but sophisticated meal that can be best spent on a lone night at home or on an intimate dinner gathering with friends. And come on, who will not love a soup that's healthy and so appetizing?

Lentil Soup with Roasted Garlic and Thyme

Name: Lentil Soup with Roasted Garlic and Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup Brown or green lentils; 1 Whole head of garlic; 2 tablespoons Olive oil; 1, chopped Onion; 2, chopped Carrots; 2 stalks, chopped Celery; 1 teaspoon Cumin seeds; 1/2 teaspoon Coriander seeds; 1 teaspoon Dried thyme; 6 cups Vegetable broth; To taste Salt and pepper

A hearty and flavorful lentil soup, elevated by the sweetness of roasted garlic and the aromatic touch of thyme. This simple recipe is perfect for a cozy night in.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

📖 Instructions

First, let's get those lentils all prepped! Rinse 1 cup of brown or green lentils under cold water and set them aside. This little step removes any debris and helps the lentils cook evenly.
Next up, the star of the show – roasted garlic! Preheat your oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap it tightly in foil. Roast for about 30-40 minutes, or until it's beautifully soft and golden.
While the garlic roasts, we'll toast the spices. In a small dry skillet over medium heat, toast 1 teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds for about 1-2 minutes, or until fragrant. Be careful not to burn them!
Now, let's get that broth simmering! In your large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 chopped carrots, and sauté until softened – about 5-7 minutes. This will add a lovely sweetness to your soup.
Once the veggies are softened, add 2 celery stalks (chopped, of course!), 1 teaspoon of dried thyme, and a pinch of salt and pepper. Sauté for another minute or two, until everything is fragrant and well combined.
Time to add the lentils! Stir in your rinsed lentils and cook for about 1 minute, allowing them to toast slightly. This enhances their flavor even more – trust me on this one!
Pour in 6 cups of vegetable broth (or chicken broth, if you're feeling it). Bring the mixture to a boil, then reduce heat and let it simmer for about 35-40 minutes, or until the lentils are perfectly tender. Give it a stir every now and then.
Once the lentils are cooked, carefully squeeze the roasted garlic cloves out of their skins and add them to the soup. If you are using an immersion blender, this is the perfect time to use it. Blend the soup until it reaches your desired consistency. I personally prefer a slightly chunky texture, but that's entirely up to you.
If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Blend until smooth and then pour it back into the pot.
Finally, taste and adjust the seasoning. Add more salt, pepper, thyme or even a squeeze of lemon juice if you like. Now garnish it up! I like to add a swirl of olive oil, fresh thyme sprigs, and a few extra roasted garlic cloves for a beautiful presentation.
Serve hot and enjoy! Pair it with some crusty bread for dipping – trust me, you'll want to soak up every last drop. This soup is a total hug in a bowl!

📝 Notes

Feel free to add other vegetables, such as diced potatoes or zucchini.
For a creamier soup, blend a portion of the soup before adding the roasted garlic.
If you don't have an immersion blender, you can use a regular blender but do it in batches to avoid splattering hot soup all over the kitchen!