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

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups dried brown or green lentils, rinsed
1 (14.5 oz) can diced tomatoes
6 cups vegetable broth
Salt and black pepper, to taste
Juice of 1/2 lemon (for brightness)

Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in garlic, cumin, thyme, paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Add lentils, diced tomatoes (with juices), and vegetable broth. Bring to a boil.
Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.
Optional: For a creamier texture, blend a few cups of the soup using an immersion blender or regular blender, then stir back in.
Stir in lemon juice. Taste and adjust salt and pepper as needed.

Serve hot, garnished with fresh parsley and extra lemon if desired.

Notes

Use red lentils for a quicker-cooking, softer-textured soup.
Add chopped spinach or kale at the end for extra greens.
Freezes beautifully – perfect for batch cooking!