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lentil soup recipe
Nancy

Lentil Soup Recipe

This Lentil Soup has become a staple in my kitchen because it checks every box: easy, healthy, affordable, and totally comforting. Whether you’re switching it up from your usual taco soup recipe or looking for new SOUP RECIPES to explore, this one is guaranteed to hit the spot.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Calories: 280
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil – use extra virgin for richer flavor and healthy fats
  • 1 medium onion finely chopped – yellow onions work best for sweet, caramelized depth
  • 2 carrots diced – adds natural sweetness and color
  • 2 celery stalks diced – essential for classic soup base flavor
  • 3 cloves garlic minced – fresh garlic provides robust, savory notes
  • 1 cup dried lentils rinsed and drained – green or brown lentils hold shape best after simmering
  • 6 cups vegetable broth – choose low-sodium to better control the seasoning
  • 1 can 400g diced tomatoes – adds brightness and umami; opt for fire-roasted for deeper flavor
  • 1 teaspoon ground cumin – enhances earthiness and adds warm spice
  • 1/2 teaspoon paprika – smoky or sweet it adds depth and color
  • 1/4 teaspoon turmeric optional – brings anti-inflammatory benefits and golden color
  • 1 bay leaf – classic aromatic for balance and herbaceous finish
  • Salt and black pepper to taste – freshly cracked black pepper boosts aroma
  • Juice of 1 lemon optional, for brightness – lifts and balances rich flavors
  • Fresh parsley chopped (for garnish) – adds fresh, green finish right before serving

Method
 

  1. Start by heating the olive oil in a large pot over medium heat. Once warm, add the chopped onion, diced carrots, and celery. Stir regularly as they soften and release their aroma—this process typically takes about 5 to 7 minutes. Add in the minced garlic toward the end and cook for another minute, being careful not to let it brown.
  2. Once the vegetables are softened, it’s time to build the flavor. Stir in the cumin, paprika, turmeric (if you're using it), and a pinch of salt. Let these cook for about a minute to bloom the spices. This short step deepens their taste and infuses the base with warmth and color.
  3. Pour in the rinsed lentils along with the vegetable broth, diced tomatoes, and bay leaf. Stir everything together to combine, then bring the mixture to a boil. Once it reaches a steady bubble, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to make sure nothing sticks to the bottom.
  4. After the lentils are soft and the soup has thickened, remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper if needed. For added brightness, squeeze in fresh lemon juice and stir through just before serving.
  5. Ladle the hot soup into bowls and garnish with chopped fresh parsley for a burst of color and herbaceous freshness. Serve immediately with warm, crusty bread or a light salad to round out the meal. Leftovers store well and taste even better the next day.