Go Back

Lentil Soup - A Cozy, Hearty Classic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and a bit of richness.
  • Yellow onion (1 medium), diced
  • Carrots (2 medium), diced
  • Celery (2 ribs), diced
  • Garlic (3–4 cloves), minced
  • Tomato paste (2 tablespoons)
  • Crushed or diced tomatoes (1 can, 14–15 ounces)
  • Vegetable or chicken broth (6 cups)
  • Bay leaf (1)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon) (or regular paprika)
  • Dried thyme or Italian seasoning (1 teaspoon)
  • Salt and black pepper, to taste
  • Lemon (1), for juice and zest
  • Fresh parsley or cilantro, chopped (handful)
  • Optional add-ins: baby spinach or kale, diced potatoes, a pinch of red pepper flakes, or a splash of vinegar.

Method
 

  1. Warm the pot: Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Sauté the aromatics: Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes.
  3. Add garlic and tomato paste: Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes to deepen the flavor.
  4. Season the base: Sprinkle in cumin, smoked paprika, and thyme. Stir for 30 seconds to toast the spices.
  5. Add lentils and liquids: Pour in the crushed tomatoes and broth. Add the bay leaf and the rinsed lentils. Stir to combine.
  6. Simmer: Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 25–35 minutes, stirring occasionally, until lentils are tender but not mushy.
  7. Adjust texture: For a creamier body, mash a cup of soup with a spoon against the pot or blend 1–2 cups and stir back in. Keep it chunky if you prefer.
  8. Finish with brightness: Remove the bay leaf. Stir in the juice of half a lemon and a little zest. Add chopped parsley or cilantro.
  9. Taste and season: Add salt and pepper to taste. If it needs more lift, add a splash of vinegar or more lemon.
  10. Optional greens: If using spinach or kale, stir in at the end and cook 2–3 minutes until wilted and tender.
  11. Serve: Drizzle with a little olive oil and add extra herbs, if you like. Pair with crusty bread or a simple salad.