Why You’ll Love This Recipe
Lentil Soup is a hearty, wholesome, and comforting dish that’s packed with protein, fiber, and rich flavor. Made with simple pantry staples like lentils, vegetables, and aromatic spices, this one-pot wonder is both nourishing and satisfying. It’s naturally vegan, budget-friendly, and perfect for meal prep or cozy nights in.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
dry lentils (green or brown)olive oiloniongarliccarrotscelerytomatoes (canned or fresh)dried thymecuminpaprikasaltblack peppervegetable broth or waterbay leaflemon juice (for brightness)fresh parsley (optional)
directions
Rinse lentils and set aside.
In a large pot, heat olive oil over medium heat. Sauté chopped onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in cumin, paprika, thyme, salt, and pepper. Add lentils, diced tomatoes, bay leaf, and vegetable broth.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
Remove bay leaf. Stir in lemon juice for brightness.
For a thicker texture, blend part of the soup with an immersion blender or mash slightly with a spoon.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4–6.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes
Variations
Add spinach or kale in the last few minutes of cooking.
Use red lentils for a creamier, quicker-cooking version.
Spice it up with chili flakes or cayenne.
Add diced potatoes or sweet potatoes for extra heartiness.
Stir in coconut milk for a creamy, mildly sweet twist.
storage/reheating
Store in an airtight container in the fridge for up to 5 days.Reheat on the stove or in the microwave until hot throughout.Soup can be frozen for up to 3 months—thaw in the fridge and reheat before serving.
FAQs
Can I use canned lentils?
Yes, just reduce cooking time and adjust liquid as needed.
Is lentil soup vegan?
Yes, as long as you use vegetable broth.
Can I make it in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.
What type of lentils should I use?
Green or brown lentils hold their shape well. Red lentils break down and create a creamy texture.
Can I blend the whole soup?
Yes, for a creamy consistency, blend fully with an immersion blender.
What’s the best way to serve it?
With crusty bread, a green salad, or a sprinkle of cheese or yogurt if desired.
Conclusion
Lentil Soup is a simple yet deeply satisfying meal that’s packed with nutrition and flavor. Whether you enjoy it chunky or creamy, spiced or mild, it’s a versatile dish that always hits the spot. Perfect for a cozy dinner or make-ahead lunch, this soup is as nourishing as it is delicious.
Print
Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Lentil Soup is a wholesome, nourishing one-pot meal that’s easy to make with pantry staples. It’s loaded with vegetables, fiber-rich lentils, and aromatic spices. Perfect for a cozy weeknight dinner or healthy meal prep!
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon dried thyme
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1/2 teaspoon paprika
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1/4 teaspoon red pepper flakes (optional)
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1 1/2 cups dried brown or green lentils, rinsed
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1 (14.5 oz) can diced tomatoes
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6 cups vegetable broth
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Salt and black pepper, to taste
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Juice of 1/2 lemon (for brightness)
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
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Stir in garlic, cumin, thyme, paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
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Add lentils, diced tomatoes (with juices), and vegetable broth. Bring to a boil.
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Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.
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Optional: For a creamier texture, blend a few cups of the soup using an immersion blender or regular blender, then stir back in.
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Stir in lemon juice. Taste and adjust salt and pepper as needed.
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Serve hot, garnished with fresh parsley and extra lemon if desired.
Notes
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Use red lentils for a quicker-cooking, softer-textured soup.
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Add chopped spinach or kale at the end for extra greens.
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Freezes beautifully – perfect for batch cooking!
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