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easy lentil soup recipe

Hearty Lentil Soup

A comforting bowl of hearty lentil soup, perfect for busy weeknights or chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil For sautéing
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
Main Ingredients
  • 1.5 cups brown or green lentils, rinsed and drained
  • 1 14.5 oz can diced tomatoes, undrained
  • 6 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 1 leaf bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice Adds brightness to the soup
  • 0.25 cup chopped fresh parsley or cilantro, for garnish Optional garnish

Method
 

Preparation
  1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables soften.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, cumin, smoked paprika, and bay leaf. Stir well to combine.
  4. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 35-40 minutes, or until the lentils are tender.
  5. Season the soup generously with salt and pepper to taste. Remove the bay leaf.
  6. Just before serving, stir in the fresh lemon juice. Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Notes

For a creamier texture, blend about 2 cups of the finished soup with an immersion blender and stir it back into the pot. Add a handful of chopped kale or spinach during the last 5 minutes of cooking. For a smoky twist, add a pinch of chili flakes or a splash of liquid smoke. This soup stores well for 4 days in the fridge and can be frozen for up to 3 months.