There’s nothing quite as comforting as a warm bowl of Lentil Soup. Packed with protein-rich lentils, fresh vegetables, and aromatic herbs, this soup is not only hearty but also incredibly nourishing. It’s the kind of meal that warms you from the inside out, perfect for cold evenings or when you’re craving something wholesome and satisfying.
Why You’ll Love This Recipe
- Packed with plant-based protein and fiber.
- Warm, hearty, and perfect for chilly evenings.
- Budget-friendly and made with pantry staples.
- Naturally vegetarian and easily adaptable for vegans.
- Freezer-friendly and great for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup dried green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic, cumin, paprika, thyme, and oregano. Cook for 1 minute until fragrant.
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Stir well.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
- Remove the bay leaf and season with salt and pepper.
- Stir in fresh lemon juice for brightness.
- Garnish with parsley before serving.
- Serve hot with crusty bread or over rice.
Tips & Variations
- Lentil Types: Green or brown lentils hold their shape best. Red lentils cook faster but create a creamier texture.
- Boost Protein: Add chickpeas, white beans, or even shredded chicken (if not vegetarian).
- Extra Flavor: Add a splash of balsamic vinegar or smoked paprika for depth.
- Leafy Greens: Stir in spinach, kale, or Swiss chard at the end for added nutrition.
- Spicy Kick: Add red pepper flakes or a dash of cayenne for a little heat.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let soup cool, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth or water if it thickens too much.
Serving & Pairing Ideas
- Pair with warm, crusty bread for dipping.
- Serve over a scoop of rice or quinoa for a heartier meal.
- Add a side salad with vinaigrette to balance flavors.
- Top with a dollop of Greek yogurt or a drizzle of olive oil for richness.
- Pair with roasted vegetables for a complete dinner.
Frequently Asked Questions
Do I need to soak lentils before making lentil soup?
No, lentils do not require soaking like beans. Simply rinse them under cold water before cooking to remove any debris.
Can I make lentil soup in a slow cooker?
Yes! Add all ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until lentils are tender.
What if my soup is too thick?
Add extra broth or water until you reach your desired consistency. Lentils naturally thicken soup as they cook.
Can I blend the soup for a creamier texture?
Yes, you can use an immersion blender to partially blend the soup, creating a thicker, creamier consistency while still keeping some chunks.
Ready to Make It?
This Lentil Soup is hearty, wholesome, and loaded with flavor. It’s the kind of recipe that makes you feel good from the inside out—nutritious, satisfying, and easy to prepare. Whether you serve it with bread, rice, or just a sprinkle of fresh parsley, this soup is sure to become a favorite in your home. Try it once, and it will earn a permanent spot in your fall and winter meal rotation.
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Classic Lentil Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty Lentil Soup is packed with protein-rich lentils, vegetables, and aromatic herbs. A healthy, budget-friendly, and comforting meal perfect for chilly evenings.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup dried green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 bay leaf
Salt and black pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, thyme, and oregano. Cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, and bay leaf. Stir well.
4. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
5. Remove the bay leaf and season with salt and pepper.
6. Stir in fresh lemon juice for brightness.
7. Garnish with parsley before serving.
8. Serve hot with crusty bread or over rice.
Notes
You can use red lentils for a softer, creamier texture, but adjust cooking time to 20–25 minutes since they cook faster. For extra richness, stir in a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg