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Lentil soup

lentil soup

Lentil soup delivers a warming, protein-rich meal that's quick to make. Savor healthy comfort food with everyday ingredients!
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Total Time 46 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 cup dried lentils brown or green, rinsed
  • 1 tablespoon olive oil
  • 1 unit large onion finely chopped
  • 2 unit garlic cloves minced
  • 2 unit carrots diced
  • 1 unit celery stalk diced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 1 unit bay leaf
  • 1 can (400g) diced tomatoes with juice
  • 4 cup vegetable broth
  • 2 cup water
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 2 tablespoon fresh parsley chopped, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Sauté the onion until softened, about 3 minutes.
  2. Add the garlic, carrots, and celery. Cook for 5 minutes, stirring often, until vegetables begin to soften.
  3. Stir in the cumin, smoked paprika, and bay leaf. Mix until fragrant, about 1 minute.
  4. Add the rinsed lentils, diced tomatoes with juice, vegetable broth, and water. Stir to combine all ingredients.
  5. Bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes, until the lentils and vegetables are tender.
  6. Remove the bay leaf. Season with salt and black pepper to taste. If desired, use a hand blender for a creamier texture, blending just part of the soup.
  7. Serve hot, topped with fresh parsley. Enjoy with crusty bread for a hearty meal!

Notes

Lentil soup holds a special place among comfort foods—its rich flavors, high protein content, and simplicity make it extremely popular in homes worldwide. The best part? It's flexible: you can transform the character of your soup just by switching up vegetables or spices.
Practical tips for delicious results:
  • Sautéing your onions, carrots, and celery before adding liquids builds depth of flavor—don't rush this step, as caramelization brings out the sweetness in veggies.
  • If you want a creamier soup, use a handheld blender to puree a portion of it; for chunkier texture, just mash a few lentils with a spoon toward the end of cooking.
  • No lentils at home? Split peas or canned beans can be a wonderful substitute, just adjust cooking times accordingly.
  • Boost umami by adding a splash of soy sauce, a squeeze of lemon juice right before serving, or even a dollop of Greek yogurt for creaminess and tang.

Preparation and storage insights

Make sure to rinse your lentils well to eliminate dust or debris—this can make a big difference in the final taste. If you don't have vegetable broth, water with an extra pinch of seasoning works, though broth delivers a richer base. For meal prep fans: lentil soup stores beautifully—its flavor improves overnight. Keep it refrigerated for up to 5 days or freeze in portions for up to 3 months.

Variations and serving suggestions

Add kale or spinach in the last minutes of cooking for a nutritional boost, or try stirring in diced sweet potatoes for extra body and subtle sweetness. Serving with rustic bread, pita chips, or even baked potatoes can round out the meal beautifully. For a spicier kick, drop a pinch of red pepper flakes or smoked sausage slices in with the broth.