Lentil Soup
This hearty Lentil Soup is warm, nourishing, and full of wholesome flavor. Made with simple pantry ingredients—lentils, vegetables, broth, and warm spices—it simmers into a comforting bowl that’s perfect for chilly days, easy weeknight meals, 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 teaspoon paprika
- ½ teaspoon turmeric optional
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 1 cup dried brown or green lentils rinsed
- 6 cups vegetable or chicken broth
- 1 14.5 oz can diced tomatoes
- 1 bay leaf optional
- Juice of ½ lemon
- Fresh parsley for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic, cumin, paprika, turmeric (if using), salt, and pepper. Cook for 30 seconds until fragrant.
- Stir in the lentils, broth, diced tomatoes, and bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils are tender.
- Remove bay leaf. Stir in lemon juice.
- For a creamier texture, blend 1–2 cups of the soup and return it to the pot (optional).
- Taste and adjust seasoning.
- Serve warm with fresh parsley on top.
Notes
- Lentil options: Brown or green lentils hold their shape best. Red lentils cook faster and create a creamier soup.
- Add greens: Spinach or kale can be added during the last 5 minutes of cooking.
- Make it heartier: Add diced potatoes, sweet potatoes, or cooked sausage.
- Storage: Keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Spice variation: Add curry powder or smoked paprika for deeper flavor.