Lentil Soup

Lentil soup is a comforting, nutritious dish that has been enjoyed in many cultures for generations. Made with simple pantry staples like lentils, vegetables, and seasonings, this hearty soup is packed with flavor while remaining budget-friendly and easy to prepare. It’s an excellent option for a wholesome lunch or dinner, especially during cooler months.

One of the best things about lentil soup is its versatility. You can customize it with your favorite vegetables, herbs, and spices to create a meal that suits your taste preferences. Whether served with crusty bread, a side salad, or enjoyed on its own, this protein-rich soup is satisfying, filling, and perfect for meal prep.

Recipe Details

• Servings: 6 servings
• Estimated Cost: $8–$10
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Course: Soup, Main Course
• Cuisine: Mediterranean, American

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1½ cups dried brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add the Garlic and Seasonings

Stir in the minced garlic, cumin, thyme, and paprika. Cook for about 1 minute until fragrant, making sure the garlic does not burn.

Step 3: Add Lentils and Broth

Pour in the vegetable broth and add the rinsed lentils along with the diced tomatoes. Stir well to combine all the ingredients.

Step 4: Simmer the Soup

Bring the mixture to a boil. Reduce the heat to low, cover partially, and let the soup simmer for 30–35 minutes, or until the lentils are tender.

Step 5: Season and Finish

Add the salt, black pepper, and lemon juice. Stir well and taste the soup, adjusting the seasoning if necessary.

Step 6: Serve

Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or crackers if desired.

Nutrition (Per Serving)

Nutritional Information

• Calories: 245 kcal
• Carbohydrates: 37g
• Protein: 14g
• Fat: 5g
• Saturated Fat: 1g
• Fiber: 15g
• Sugar: 5g
• Sodium: 620mg

Recipe Notes

Storage Tips

Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. The flavors often become even better the next day.

Freezing Instructions

Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Variations

• Add spinach or kale during the last few minutes of cooking for extra greens.
• Include diced potatoes for a heartier texture.
• Use chicken broth instead of vegetable broth if preferred.
• Add a pinch of red pepper flakes for a spicy kick.

Serving Suggestions

Serve with warm, crusty bread, garlic toast, or a fresh green salad for a complete and satisfying meal.