Go Back

Classic Lentil Soup

A heartwarming dish blending fragrant vegetables and spices with hearty lentils for a comforting and nutritious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Adds a smooth richness and subtle flavor.
  • 1 medium yellow onion (diced) Provides a sweet, aromatic base.
  • 3 pieces carrots (sliced) Infuse the soup with sweetness and color.
  • 2 stalks celery (sliced) Brings a crunchy texture and fresh taste.
  • 1 tablespoon tomato paste Offers a rich, tangy depth.
  • 3 cloves garlic (minced) Contributes a punch of savory goodness.
  • 1 teaspoon Italian seasoning A blend of herbs that elevates the flavor profile.
  • 1 teaspoon paprika Adds warmth and a hint of smokiness.
  • 1/2 teaspoon cumin Infuses an earthy note.
  • 2 pieces bay leaves Introduces a subtle floral aroma.
  • to taste black pepper Enhances the overall flavor.
  • 2 cups dry green lentils (sorted and rinsed) The star ingredient, hearty and nutritious.
  • 1 14.5 ounce can crushed tomatoes Adds body and acidity to the soup.
  • 4 cups vegetable broth A savory liquid base that rounds out the flavors.
  • 3-4 cups water Adjusts the consistency to your preference.
  • 1 tablespoon fresh lemon juice Brightens the flavors.
  • 2 tablespoons chopped parsley (for garnish) Adds a fresh note and a pop of color.

Method
 

Aromatics
  1. Warm the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the diced onion and sauté for 2 to 3 minutes until translucent and fragrant.
  3. Introduce the sliced carrots and celery, and sauté for another minute.
  4. Stir in the tomato paste and sauté for another 2 to 3 minutes, stirring occasionally.
Spices
  1. Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot.
  2. Mix well and sauté for about 1 minute to toast the spices.
Simmer
  1. Add the sorted and rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water.
  2. Stir well and bring to a boil over high heat.
  3. Reduce heat to medium-low and let simmer for 20 to 30 minutes, stirring occasionally.
  4. Add additional water if you prefer a thinner soup.
Finishing Touches
  1. Remove and discard the bay leaves.
  2. Add the fresh lemon juice and adjust seasoning with salt and pepper if needed.
Serve
  1. Serve warm, garnished with parsley.

Notes

For extra flavor, add balsamic vinegar or smoked paprika. You can customize with spinach or kale. For heat, include red pepper flakes.