Hearty Lentil Soup (Printable Version)
Vegetable-packed lentil soup simmered with warming spices and lemon — hearty, protein-rich, and ready in an hour.
# What You Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14.5 oz) diced tomatoes, drained
→ Legumes
07 - 1½ cups dried brown or green lentils, rinsed and picked over
→ Liquids
08 - 6 cups vegetable broth
09 - 1 bay leaf
→ Seasonings & Finish
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground coriander
13 - ½ teaspoon freshly ground black pepper
14 - Salt, to taste
15 - Juice of 1 lemon
16 - Fresh parsley, finely chopped, for garnish
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
02 - Add the minced garlic, ground cumin, smoked paprika, and ground coriander to the pot. Stir continuously for about 1 minute until the spices become fragrant and coat the vegetables evenly.
03 - Pour in the rinsed lentils, drained diced tomatoes, vegetable broth, and bay leaf. Season with black pepper and salt to taste. Stir well to combine all ingredients.
04 - Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the lentils are fully tender and the broth has thickened slightly.
05 - Remove and discard the bay leaf. Stir in the fresh lemon juice and taste the soup, adjusting salt and pepper as needed.
06 - For a smoother, creamier consistency, use an immersion blender to partially purée the soup directly in the pot, leaving some lentils and vegetables intact for texture.
07 - Ladle the hot soup into bowls and garnish generously with freshly chopped parsley. Serve with crusty bread or over rice if desired.
# Helpful Hints:
01 -
- This soup costs almost nothing to make and feeds you like a king for days.
- It freezes beautifully, so you can stash portions for nights when cooking feels impossible.
02 -
- Do not add salt before the lentils are fully cooked or they will stay stubbornly firm no matter how long you boil them.
- The soup thickens considerably as it sits, so add a splash of water or broth when reheating leftovers.
03 -
- A pinch of chili flakes stirred in at the end adds a gentle heat that makes each spoonful more interesting without overpowering anything.
- Toasting the cumin and coriander in the dry pot for thirty seconds before adding the oil doubles their flavor intensity.