Lentil Soup Recipe
Whether you’re looking for a nourishing meal during chilly months or just something warm and filling for a quick weeknight dinner, lentil soup has your back.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Fine-Mesh Strainer
- Chef’s Knife & Cutting Board
- Ladle
- Blender or Immersion Blender (Optional
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 ½ cups dried brown or green lentils rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth or chicken broth
- 1 14.5 oz can diced tomatoes, with juices
- Salt and black pepper to taste
- 2 cups chopped spinach or kale optional
- Juice of ½ lemon for finishing
Optional Garnishes:
- Fresh parsley chopped
- A dollop of Greek yogurt or sour cream
- Crushed red pepper flakes
- Grated Parmesan cheese
Instructions
Step 1: Prep Your Ingredients
- Peel and dice the onion, carrots, and celery into small, even pieces for consistent cooking.
- Mince the garlic.
- Rinse the lentils thoroughly under cold water using a fine mesh strainer. Pick out any debris or small stones.
- Pro Tip: Chop everything before you start cooking — it makes the cooking process smoother and quicker.
Step 2: Sauté the Aromatics
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onions and cook for about 3–4 minutes until they begin to soften and turn translucent.
- Stir in the carrots and celery. Cook for another 4–5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic and stir for 30 seconds, just until fragrant.
- Pro Tip: Don’t rush this step! Properly sautéed veggies create a rich flavor base for the soup.
Step 3: Add Spices and Lentils
- Sprinkle in the cumin, smoked paprika, thyme, and a pinch of salt and black pepper. Stir well to coat the veggies in the spices.
- Add the rinsed lentils and stir everything together so the lentils pick up all that flavor.
- Pro Tip: Toasting the spices for a minute with the veggies brings out their full depth — don’t skip it!
Step 4: Pour in Liquids and Simmer
- Pour in the broth and add the can of diced tomatoes with their juices.
- Toss in the bay leaf and give everything a good stir.
- Bring the soup to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Simmer for 30–35 minutes, or until the lentils are tender but not mushy.
- Pro Tip: Stir occasionally while simmering to prevent anything from sticking to the bottom of the pot.
Step 5: Add Greens and Adjust Seasoning
- Once the lentils are tender, stir in the chopped spinach or kale (if using).
- Let it cook for another 2–3 minutes until the greens are wilted.
- Remove the bay leaf.
- Squeeze in the lemon juice and stir. Taste the soup and add more salt and pepper as needed.
- Pro Tip: The lemon juice at the end really wakes up the soup — don’t skip it!
Step 6: Serve and Enjoy
- Ladle the hot soup into bowls.
- Garnish with chopped fresh parsley, a swirl of yogurt or sour cream, a sprinkle of red pepper flakes, or a bit of grated Parmesan — totally up to you!
- Serve with crusty bread, crackers, or a side salad for a complete meal.
- Pro Tip: This soup tastes even better the next day — store leftovers in an airtight container in the fridge and reheat gently on the stove.
Notes
Nutritional Value (Per serving)
- Calories: 280–320 kcal
- Protein: 15g
- Fat: 7g
- Carbohydrates: 45g
- Fiber: 14g
- Sugar: 6g
- Sodium: 600–800mg