Name: Lentil Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes (optional); 1 1/2 cups dried brown or green lentils, rinsed; 1 (14.5-ounce) can diced tomatoes with juice; 6 cups vegetable broth; 2 bay leaves; Salt and black pepper to taste; 2 tablespoons lemon juice; Chopped fresh parsley for garnish (optional)

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If you’re longing for a cozy meal that’s as comforting as a favorite sweater and packed with nourishing magic, this Lentil Soup is about to become a staple at your table. Earthy lentils simmer with tender veggies, fragrant spices, and the vibrant zing of lemon, all melding together in one delightful pot. This classic dish proves you don’t need complicated ingredients or hours in the kitchen to create a soul-warming bowlful that looks as good as it tastes. Trust me, this Lentil Soup is the perfect answer to chilly nights, busy days, and any craving for simple, home-cooked goodness.

Ingredients You’ll Need

The true beauty of Lentil Soup is how it transforms everyday ingredients into something utterly special. Each item in this lineup brings its own texture, flavor, or splash of color—making every spoonful feel hearty and wholesome.

Olive Oil: Helps sauté the veggies, giving the soup a rich, buttery base without overwhelming flavor.
Onion: Adds mellow sweetness and depth to your soup’s foundation.
Carrots: Offer gentle sweetness and a vibrant orange pop to every bite.
Celery: Brings an aromatic crunch and layers of savory flavor.
Garlic: Infuses a bold, aromatic kick that’s simply irresistible.
Ground Cumin: Delivers the signature warm, earthy undertone you expect in Lentil Soup.
Ground Coriander: Adds a subtle citrusy note that brightens the entire soup.
Smoked Paprika: Lends a gentle smokiness and lovely red hue for extra intrigue.
Crushed Red Pepper Flakes (optional): Sprinkle in for a lightly spicy zing if you like a little heat.
Dried Brown or Green Lentils: The backbone of the soup, they cook up tender but not mushy and soak up all the flavors.
Canned Diced Tomatoes with Juice: Add body and tangy richness, perfectly balancing the earthiness of lentils.
Vegetable Broth: Forms the heart of the soup—use a good, flavorful broth for maximum taste.
Bay Leaves: Infuse a subtle, herbal fragrance as the soup simmers.
Salt and Black Pepper: Essential for seasoning—always taste and adjust at the end!
Lemon Juice: Gives a pop of brightness, waking up all the flavors just before serving.
Chopped Fresh Parsley (optional): Scatters a finishing burst of green freshness on top.

How to Make Lentil Soup

Step 1: Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add your chopped onion, carrots, and celery. Stir everything together and let the veggies cook until they’re soft and aromatic, about five minutes. This first layer of flavor is crucial for a Lentil Soup that tastes like you spent all day making it.

Step 2: Toast the Aromatics and Spices

Next, stir in the minced garlic, ground cumin, coriander, smoked paprika, and red pepper flakes (if using). Sauté for just one minute—just long enough for the spices to bloom and the kitchen to start smelling absolutely incredible. This step unlocks the spices’ deepest flavors and ensures each spoonful is vibrant, not bland.

Step 3: Simmer Everything Together

Now the magic really begins. Pour in the rinsed lentils, canned tomatoes with their juice, vegetable broth, and the bay leaves. Give everything a good stir, increase the heat until it comes to a lively simmer, then reduce it to low. Leave the pot uncovered and let all those flavors mingle for 30 to 35 minutes, or until the lentils are tender but still hold their shape.

Step 4: Finish and Adjust

Once the lentils are perfectly tender, remove and discard the bay leaves. Stir in fresh lemon juice for brightness and season the soup generously with salt and black pepper to taste. If you crave a creamier Lentil Soup, blend a portion in the pot with an immersion blender, or transfer a few cups to a blender and purée, then return to the pot for a luscious, hearty texture.

Step 5: Serve and Garnish

Ladle hot Lentil Soup into bowls, then sprinkle over lots of fresh parsley if you wish. Each bowl is a cozy pairing of rustic comfort and beautiful, soul-satisfying flavor.

How to Serve Lentil Soup

Garnishes

Dress up your Lentil Soup with a generous shower of chopped fresh parsley, a dollop of tangy Greek yogurt (if not vegan), or even a swirl of chili oil for extra heat. Lemon wedges on the side let each person add a dash more brightness as they please.

Side Dishes

This soup shines next to warm, crusty bread—perfect for dipping and sopping up the hearty broth. Consider serving with a crisp green salad tossed in a lemony vinaigrette for refreshing contrast, or alongside roasted veggies if you’re after a fiber-rich feast.

Creative Ways to Present

For a fun twist, serve Lentil Soup in hollowed-out bread bowls for an edible vessel. Small mugs make it perfect for casual gatherings, or try topping each bowl with crunchy roasted chickpeas or homemade croutons for extra texture and flair.

Make Ahead and Storage

Storing Leftovers

Let leftover Lentil Soup cool completely, then store it in an airtight container in the refrigerator for up to five days. The flavors deepen as it rests, making the soup even more delicious the next day!

Freezing

Lentil Soup freezes beautifully. Portion cooled soup into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to three months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently in a saucepan over medium heat, stirring occasionally until hot. If it thickens in the fridge, simply add a splash of water or broth to restore its silky, soupy texture.

FAQs

Can I use red lentils instead of brown or green?

Yes, you can—but keep in mind that red lentils cook faster and break down more, creating a softer, creamier soup. Both versions are delicious, so choose based on your preferred texture and how much time you have!

How do I make this Lentil Soup spicier?

Simply add more crushed red pepper flakes during the sauté or finish each serving with a drizzle of hot sauce. A pinch of cayenne works wonders as well!

Is Lentil Soup gluten-free?

Absolutely! This Lentil Soup is naturally gluten-free, assuming you use a certified gluten-free vegetable broth. Always double-check labels if you’re sensitive to gluten.

Can I add greens or extra vegetables?

Definitely—toss in chopped spinach or kale during the last five minutes of simmering. Zucchini, sweet potato, or bell pepper also make fantastic (and colorful) additions.

How can I make this soup richer?

For extra richness, sauté the veggies in a mix of olive oil and a bit of vegan butter, or stir in a splash of coconut milk at the end. You won’t believe how creamy Lentil Soup can become with just a few tweaks!

Final Thoughts

There’s something wonderfully satisfying about preparing a big pot of Lentil Soup, knowing it will bring comfort and nourishment with every bowlful. Give this recipe a try—whether it’s for a weeknight dinner or a celebration of simple flavors, it’s sure to become a loved favorite in your kitchen, just like it is in mine!

Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

A hearty and flavorful Lentil Soup recipe that is both vegan and gluten-free. Packed with nutritious ingredients and warming spices, this Middle Eastern-inspired soup is perfect for a comforting meal.

Ingredients

Scale

For the Lentil Soup:

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 cups dried brown or green lentils, rinsed
1 (14.5-ounce) can diced tomatoes with juice
6 cups vegetable broth
2 bay leaves
Salt and black pepper to taste
2 tablespoons lemon juice
Chopped fresh parsley for garnish (optional)

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Instructions

Heat the olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
Add seasonings: Stir in garlic, cumin, coriander, paprika, and red pepper flakes; cook until fragrant.
Cook lentils: Add lentils, tomatoes, broth, and bay leaves. Simmer for 30-35 minutes until lentils are tender.
Season and blend: Remove bay leaves, add lemon juice, salt, and pepper. Use an immersion blender for a creamier texture.
Serve: Garnish with parsley and enjoy hot.