Hey everyone! Who doesn’t need a lentil soup recipe in their back pocket? Whether you’re battling cooler weather or just seeking a comforting bowl of goodness, this lentil soup is a lifesaver. Not only is it hearty and filling, but it’s also packed with nutritious ingredients. I’ve thrown this soup together on busy nights when I forgot to plan ahead, and it always hits the spot.
If you’re looking for another warm and cozy meal, you might also enjoy my Hearty Minestrone Soup.
Why you’ll love this recipe
Lentil soup is a wonder in a bowl—easy to make, budget-friendly, and oh-so versatile! Whether you’re a seasoned cook or new to the kitchen, this recipe keeps things simple. The broth melds perfectly with the earthy lentils and fresh veggies, creating a satisfying meal that feels like a hug from the inside out. Plus, it’s perfect for meal prepping; it tastes even better the next day. And hey, it’s one less decision to make during a hectic week—just grab and reheat!
Ingredients
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges (optional)
Step-by-step instructions
Preparing the veggies
Start by rinsing your lentils under cold water—very important! Any little bits of grit can be removed, ensuring your soup is clean and smooth.
Cooking the base
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in your diced onion, carrots, and celery. Cook these for about 5-7 minutes until they’re nice and soft.
Building the flavors
Now, toss in the minced garlic for a minute. Stir in cumin, paprika, and thyme, letting those spices mingle in the pot for a minute or two. It’s a smell that’ll bring everyone to the kitchen!
Simmering the soup
Add those rinsed lentils, your preferred broth, and the undrained can of diced tomatoes to the mix. Give everything a good stir, bring to a boil, then reduce to a simmer. Let it do its thing for about 30-40 minutes until the lentils are tender.
Final touches
Season your soup with salt and pepper to your taste. If you like a smoother soup, blend some of it with an immersion blender before reheating. Serve it hot, and garnish with fresh parsley and a lemon wedge on the side if desired.
Recipe tips & variations
One thing I love about this lentil soup is its flexibility. You can jazz it up with a handful of spinach or kale right at the end for some greens. Feeling spicy? Add a pinch of chili flakes for a kick.
If you’re a fan of meat, throw in some diced chicken or sausage while it’s simmering. And don’t fret if you run out of certain spices—swap them with what you have on hand!
Storage & reheating
Leftovers store beautifully in the fridge for up to 4 days. Keep it in an airtight container to maintain freshness. When it’s time to dig in again, just reheat it on the stove over low heat. You may need to add a splash of broth or water to loosen it up, as the lentils might absorb some of the liquid while sitting.
FAQs
Can I use other types of lentils?
Absolutely! Green or brown lentils work just as well. Just note that the cooking time may vary slightly.
Is this soup freezer-friendly?
Yes! It freezes well. Store in individual portions for easy meals. Thaw in the refrigerator overnight and reheat on the stove.
How can I make it vegan?
Use vegetable broth instead of chicken broth, and you’re set for a plant-based version.
What can I serve with this soup?
It pairs nicely with crusty bread or a simple salad. For extra comfort, serve it with a grilled cheese sandwich.
Recipes you may like
I hope this lentil soup finds a way into your regular meal rotation. It’s one of those recipes that’s not only good for the soul but helps make the week just that little bit easier. Enjoy!
Hearty Lentil Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and nutritious lentil soup recipe perfect for any day.
Ingredients
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges (optional)
Instructions
- Start by rinsing your lentils under cold water—very important! Any little bits of grit can be removed, ensuring your soup is clean and smooth.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in your diced onion, carrots, and celery. Cook these for about 5-7 minutes until they’re nice and soft.
- Now, toss in the minced garlic for a minute. Stir in cumin, paprika, and thyme, letting those spices mingle in the pot for a minute or two.
- Add those rinsed lentils, your preferred broth, and the undrained can of diced tomatoes to the mix. Give everything a good stir, bring to a boil, then reduce to a simmer. Let it do its thing for about 30-40 minutes until the lentils are tender.
- Season your soup with salt and pepper to your taste. If you like a smoother soup, blend some of it with an immersion blender before reheating. Serve it hot, and garnish with fresh parsley and a lemon wedge on the side if desired.
Notes
- You can jazz it up with a handful of spinach or kale right at the end for some greens.
- Add a pinch of chili flakes for a spicy kick.
- For meat lovers, add some diced chicken or sausage while it’s simmering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg