Hearty Lentil Soup (Print View)

Wholesome lentils and fresh vegetables create a nourishing, hearty dish perfect any time.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Lentils & Broth

06 - 1.5 cups dried brown or green lentils, rinsed
07 - 1 can (14.5 ounces) diced tomatoes with juices
08 - 6 cups vegetable broth
09 - 2 bay leaves

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon freshly ground black pepper
14 - 1 teaspoon salt, plus more to taste

→ Finishing

15 - 2 cups chopped fresh spinach or kale
16 - 2 tablespoons chopped fresh parsley (optional)
17 - Juice of 0.5 lemon

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with their juices, vegetable broth, bay leaves, dried thyme, ground cumin, smoked paprika, freshly ground black pepper, and salt. Stir to evenly combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender.
05 - Remove bay leaves. Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Add lemon juice and chopped parsley if using. Taste and adjust seasoning as needed.
07 - Serve hot, optionally accompanied by crusty bread.

# Expert Suggestions:

01 -
  • It pulls together from basic pantry staples you probably already own.
  • The soup thickens beautifully as it sits, so leftovers taste even richer the next day.
  • One pot does all the work, and cleanup is mercifully quick.
  • It fills you up without feeling heavy or sluggish afterward.
02 -
  • If you skip rinsing the lentils, you might end up with a cloudy, gritty broth that tastes dusty.
  • Don't let the garlic brown or it will turn sharp and bitter—add it after the other vegetables have softened.
  • The soup thickens as it cools, so if you're reheating leftovers, thin it out with a splash of broth or water.
  • Taste before serving because different broths and canned tomatoes carry wildly different salt levels.
03 -
  • Bloom the cumin and smoked paprika in the oil for 30 seconds before adding the broth—it unlocks a deeper, toastier flavor.
  • If you blend a cup or two of the finished soup and stir it back in, you'll get a creamier texture without adding any dairy.
  • Always add the lemon juice at the very end, off the heat, so the acidity stays bright and doesn't cook off.

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