Community
Print
Lentil soup has a habit of showing up every winter and tasting exactly the same. It’s filling. It’s affordable. And after the third bowl, it can feel a little flat. In a recent video, Rainbow Plant Life creator Nisha Vora shows how a Mediterranean lentil soup can become layered, rich, and exciting, without adding complexity or expensive ingredients. With a few smart techniques, she turns a familiar pantry dish into something deeply flavorful and definitely worth revisiting.
Vora is known for breaking down cooking fundamentals in a way that feels practical and accessible. A Harvard graduate and former corporate lawyer, she went plant-based before building Rainbow Plant Life into a leading vegan recipe and lifestyle platform. In this video, she focuses on technique over novelty, explaining how timing, heat, and thoughtful seasoning can drastically change the outcome of a classic lentil soup.
Read more: 4 Vegan Recipes To Make You Fall In Love With Lentils
Where flavor really begins
Vora starts with the same aromatics most cooks reach for, but she is clear that this stage sets the tone for the entire soup. Onion, carrot, and garlic are familiar, yet how they are handled makes all the difference.
“We have our standard soup aromatics prepped, but my first tip is if you want an actually interesting lentil soup that’s not ordinary, add a fun flavor twist,” she says.
That twist leans Mediterranean. Ground coriander brings warmth. Aleppo pepper adds gentle heat. Preserved lemon peel delivers brightness and complexity.
“They’re essentially lemons that have been fermented in their own juices and salt,” Vora says. “They’re gonna add a super lemony, complex, tangy, salty flavor to the soup that really takes it over the top.”
She uses only the peel, finely chopped, so it blends seamlessly into the base.
Slowing down to build depth
Once cooking begins, Vora emphasizes patience. She takes time to deeply brown the onions before adding anything else, resisting the urge to rush.
“Wait until your onions brown. Don’t just sweat them for like four or five minutes,” she says. “Taking the time to brown your onions really, really makes a difference in terms of the flavor.”
The onions cook for up to 15 minutes, developing sweetness and depth. Carrots, garlic, and preserved lemon follow, along with spices that are stirred constantly to avoid burning. When needed, she deglazes the pot to capture every browned bit.
Vora also stresses the importance of choosing a broth that tastes good on its own.
“Use a vegetable broth that you actually like the taste of,” she says.
Lentils go in next, along with black pepper and a bouquet garni made from bay leaves and thyme. Instead of chopping herbs directly into the soup, she ties them together.
“It gently infuses the entire soup with the earthy, woodsy aromas of the herbs,” Vora says.
The toppings that change everything
While the soup simmers, Vora prepares simple toppings that she sees as essential to the final experience, not optional extras.
“When you’re making a fairly simple and healthy soup like we are today, I think it’s important to add something a little fun and indulgent,” she says.
She mixes fresh herbs with lemon zest, olive oil, and flaky salt to create a bright herb oil. She also prepares a quick yogurt sauce using plant-based yogurt, lemon juice, salt, and pepper.
“It’s kind of like topping your chili with some sour cream except with a Mediterranean twist,” she says.
Together, these toppings add contrast, acidity, and richness to the bowl.
Finishing touches that pull it together
Once the lentils are tender, Vora removes the bouquet garni and adds nutritional yeast to boost savoriness.
“A lot of lentil soups are kind of lacking in that savory umami quality,” she says.
She finishes with a generous squeeze of lemon juice, reinforcing the brightness layered throughout the dish. Served with crusty bread and topped with herb oil and yogurt sauce, the Mediterranean lentil soup feels complete and intentional.
By focusing on technique instead of shortcuts, Vora shows how lentil soup can move beyond routine winter cooking and become something you actually look forward to eating.
You can find more plant-based recipes and lifestyle tips on the Rainbow Plant Life YouTube channel.
Read more: 30-Minute Curried Lentil And Leek Soup
