Lentil Soup Recipe
You know what? Nothing warms the soul quite like this Lentil Soup Recipe—simple, nutritious, and bursting with cozy flavors.
Full Recipe Introduction
Combining earthy lentils with vibrant veggies, this homemade lentil soup is a vegetarian, vegan-friendly delight. It’s perfect for blustery autumn evenings or a quick lunch that feels like a hug. I’ve been making this routine every fall since I turned 37—my husband swears it smells just like my grandmother’s kitchen. With protein-rich lentils, immune-boosting garlic, and fiber-packed carrots, it nails comfort food while checking all the healthy-and-easy boxes.
Why You’ll Love This Recipe
• No-fuss prep—everything cooks in one pot
• Ready in under an hour, yet tastes like you simmered it all day
• Plant-based protein powerhouse (ideal for vegetarian or vegan diets)
• Fewer than 250 calories per serving—guilt-free comfort
• Budget-friendly pantry staples you probably have on hand
• Gluten-free and dairy-free to suit most dietary needs
• Flavors deepen overnight—amazing leftovers
• Brightened with a splash of lemon or vinegar for freshness
Ingredients
• 1 Tbsp extra-virgin olive oil (or avocado oil)
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and diced (organic for best flavor)
• 2 celery stalks, diced
• 3 garlic cloves, minced (fresh for peak aroma)
• 1 tsp ground cumin (or smoked paprika)
• 1 tsp dried thyme (or a few fresh sprigs)
• 1 (14.5-oz) can diced tomatoes, with juices (Muir Glen recommended)
• 1 cup dried brown or green lentils, rinsed and sorted
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1 bay leaf
• ¾ tsp kosher salt (adjust to taste)
• Freshly ground pepper, to taste
• 2 cups chopped kale or spinach (optional but extra nutritious)
• 1 Tbsp red wine vinegar or lemon juice (for brightness)
• Chopped parsley or cilantro, for garnish
Directions
- Heat oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until veggies soften—about 5 minutes—stirring so nothing sticks.
- Add garlic, cumin, and thyme. Stir for 30 seconds until fragrant—you’ll smell that toasty aroma.
- Pour in diced tomatoes and broth. Stir in lentils and bay leaf, scraping any browned bits from the bottom.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes, or until lentils are tender (check at 20 minutes to avoid overcooking).
- Discard the bay leaf. Stir in kale or spinach and cook 2 more minutes until wilted. Season with salt, pepper, and red wine vinegar (or lemon juice) for a bright finish.
- Ladle into bowls, sprinkle with fresh herbs, and serve warm with crusty bread or a crisp salad.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
• Spice It Up: Add ¼–½ tsp red pepper flakes or a diced jalapeño for heat.
• Creamy Version: Stir in ¼ cup coconut milk at the end for a vegan creaminess.
• Grain Boost: Fold in ½ cup cooked quinoa or farro to bulk up each bowl.
• Herb Twist: Swap thyme for rosemary or oregano for a different profile.
• Sweet Note: Replace carrots with diced sweet potatoes for a hint of sweetness.
• Slow-Cooker Style: Sear veggies first, then cook on low for 6 hours.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 3 months. Thaw overnight in the fridge. Reheat on the stove over medium-low heat, adding a splash of broth if it’s too thick. Pro tip: flavors meld overnight—make-ahead bliss!
Notes
Stirring in acid at the end—lemon juice or vinegar—makes the flavors pop. Rinsing lentils well cuts down on foam and keeps the broth clear. For a silky texture, blend 1–2 cups of the soup with an immersion blender, then fold back in. If you’re hosting a dinner party, start early: this soup smells like home from the first sautée.
FAQs
Q: Can I use red lentils?
A: Yes—red lentils cook faster and break down more, giving a naturally creamy soup. Reduce simmer time to 15–18 minutes.
Q: Is it freezer-friendly?
A: Absolutely—freeze in meal-sized portions. Soups thicken in the freezer, so thin with a little broth when reheating.
Q: How do I lower the sodium?
A: Choose no-salt-added broth and omit added salt until after cooking; then season lightly.
Q: Can I add meat?
A: Brown 1 lb of ground turkey or beef with the veggies for an easy meat-based version.
Q: Why did my lentils go mushy?
A: Overcooking can turn them to mush—keep a close eye after 20 minutes, especially with red lentils.
Q: What herbs pair best?
A: Parsley and cilantro add freshness; rosemary or oregano lend a woodsy note.
Q: Instant Pot method?
A: Sauté veggies with the sauté function, then cook on high pressure for 10 minutes. Quick-release and add greens.
Q: How to thicken?
A: Mash a few lentils against the pot side or blend a portion, then stir back in.
Conclusion
This Lentil Soup Recipe delivers hearty, homemade comfort in under an hour, with wholesome ingredients you can feel good about. Give it a try, leave a comment below, and don’t miss my Creamy Mushroom Stroganoff or Zesty Chickpea Curry next!
Lentil Soup Recipe
Ingredients
- 1 Tbsp extra-virgin olive oil (or avocado oil)
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced (organic for best flavor)
- 2 celery stalks, diced
- 3 cloves garlic, minced (fresh for peak aroma)
- 1 tsp ground cumin (or smoked paprika)
- 1 tsp dried thyme (or a few fresh sprigs)
- 1 (14.5-oz) can diced tomatoes, with juices (Muir Glen recommended)
- 1 cup dried brown or green lentils, rinsed and sorted
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 bay leaf
- 3/4 tsp kosher salt (adjust to taste)
- Freshly ground pepper, to taste
- 2 cups chopped kale or spinach (optional but extra nutritious)
- 1 Tbsp red wine vinegar or lemon juice (for brightness)
- Chopped parsley or cilantro, for garnish
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until veggies soften.
- Add garlic, cumin, and thyme. Stir in diced tomatoes and broth.
- Stir in lentils and bay leaf, bring to a boil, then simmer until lentils are tender.
- Stir in kale or spinach and cook until wilted. Season with salt, pepper, and red wine vinegar or lemon juice.
- Ladle into bowls, garnish with herbs, and serve warm.
