Go Back

Lentil Soup Recipe

Warm up with this hearty and nutritious Lentil Soup recipe. Packed with lentils, vegetables, and aromatic spices, it’s a comforting meal that’s perfect for any day.
Print Recipe Pin Recipe

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup dried green or brown lentils rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 –2 cups fresh spinach or kale optional
  • Salt and black pepper to taste
  • Juice of 1 lemon optional
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the Base:
  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
  • Add Garlic and Spices:
  • Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1–2 minutes until fragrant.
  • Add Lentils and Liquid:
  • Add the lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Stir well to combine.
  • Simmer:
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
  • Add Greens (Optional):
  • If using spinach or kale, stir it into the soup during the last 5 minutes of cooking.
  • Season and Finish:
  • Remove the bay leaf and season the soup with salt, black pepper, and a squeeze of lemon juice to brighten the flavors.
  • Serve:
  • Ladle the soup into bowls, garnish with fresh parsley, and serve warm.