Print

Hearty Lentil Soup

A close-up of a bowl of hearty lentil soup, filled with lentils, carrots, celery, and tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and nutritious lentil soup, perfect for a healthy weeknight dinner or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 8 cups vegetable broth
  • 1.5 cups brown or green lentils, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, thyme, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
  3. Pour in vegetable broth and add rinsed lentils, diced tomatoes, and bay leaf.
  4. Bring the soup to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
  5. Remove the bay leaf. Season with salt and pepper to taste.
  6. Stir in fresh lemon juice, if using.
  7. Serve hot.

Notes

  • For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender.
  • Brown or green lentils hold their shape well, while red lentils will break down and create a thicker, mushier soup.
  • This soup is excellent for meal planning and can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Nutrition

Find it online: https://recipestokeep.com/lentil-soup-recipe/