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Bowl of homemade lentil soup topped with fresh herbs, ready to serve.

Lentil Soup

A hearty and nourishing lentil soup packed with nutrients and flavor, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, chopped Provides flavor and aroma
  • 2 cloves garlic, minced Enhances flavor
  • 2 medium carrots, diced Adds sweetness and nutrients
  • 2 stalks celery, diced For depth of flavor
  • 1.5 teaspoons ground cumin For warmth and spice
  • 1 teaspoon paprika Adds color and flavor
  • 1 teaspoon dried thyme For herbal notes
  • 1.5 cups dried brown or green lentils Main ingredient, rinsed
  • 1 can crushed tomatoes Adds acidity and flavor
  • 6 cups vegetable broth For cooking the lentils
  • to taste Salt and pepper For seasoning
  • 1 tablespoon lemon juice To enhance flavors
  • to taste Crusty bread For serving

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until soft.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced carrots and celery to the pot and cook for about 5 minutes until slightly tender.
  5. Stir in the ground cumin, paprika, and dried thyme until fragrant, about 30 seconds.
  6. Pour in the dried lentils, crushed tomatoes, and vegetable broth. Stir well and bring to a boil.
  7. Reduce the heat and let the soup simmer uncovered for 30-35 minutes until the lentils are tender.
  8. Season the soup with salt, pepper, and lemon juice.
  9. Optionally, partially blend the soup for a creamier texture.
  10. While the soup cools, toast your chosen bread until golden and serve warm alongside the soup.

Notes

Let leftover lentil soup cool completely and transfer it to an airtight container for storage. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.