Description

This lentil soup is a cozy, hearty, and flavorful one-pot meal packed with tender lentils, vegetables, and warm spices, perfect for an easy weeknight dinner or meal prep-friendly lunch.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3–4 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes, with juices
1 1/2 cups dried brown or green lentils, rinsed and picked over
6 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1–2 tablespoons fresh lemon juice
2–3 tablespoons chopped fresh parsley
Optional: pinch of red pepper flakes, for heat

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic and cook for about 30 seconds, until fragrant. Add the tomato paste and cook, stirring often, for 1–2 minutes to deepen the flavor.
Add the cumin, smoked paprika, dried thyme, salt, and pepper. Stir to coat the vegetables, then add the lentils and toss to combine.
Pour in the diced tomatoes with their juices and the vegetable broth. Add the bay leaf and stir, scraping up any browned bits from the bottom of the pot.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
Remove the bay leaf. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Serve hot, garnished with extra parsley, a drizzle of olive oil, and red pepper flakes if desired.

Notes

– Lentils: Brown or green lentils work best because they hold their shape. Avoid using only red lentils, which tend to break down and make the soup very thick.

– Broth: Use low-sodium broth so you can control the salt level. Chicken broth can be used for a non-vegetarian version.

– Texture: If you prefer a creamier soup, blend a few cups with an immersion blender and stir back into the pot. Add more broth or water to thin if it becomes too thick.

– Make-ahead: This lentil soup is perfect for meal prep. Store cooled soup in the fridge for up to 4–5 days or in the freezer for up to 3 months. Add a splash of broth or water when reheating if needed.

– Tools: A heavy-bottomed pot or Dutch oven works best for even cooking and prevents scorching on the bottom.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean-Inspired