Lentil soup is the kind of meal that always hits the spot, whether you’re looking for a cozy dinner, a healthy lunch, or a meal that can be made in advance and enjoyed all week. This recipe is not only packed with hearty vegetables, savory spices, and protein-rich lentils, but it’s also incredibly easy to make, even on the busiest of days. Plus, it’s customizable to your taste, making it the perfect dish to suit anyone’s preferences. Whether you’re on the hunt for a budget-friendly recipe or a healthy comfort food that satisfies, this lentil soup ticks all the boxes.
If you love a good, hearty soup that’s not only delicious but also nourishing, then this Lentil Soup recipe is about to become your new favorite. It’s everything you want in a soup: warming, comforting, and packed with flavor. The best part? It’s so easy to make with pantry staples and a few fresh ingredients, making it perfect for a quick family meal or meal prepping for the week. Let’s dive into why this soup deserves a spot in your regular recipe rotation!
Why You’ll Love This Recipe
There’s so much to love about this Lentil Soup. First and foremost, it’s an absolute healthy comfort food that checks all the boxes. Packed with protein, fiber, and vitamins, this soup is incredibly nourishing, filling, and makes for a well-rounded meal in a bowl. Not to mention, it’s incredibly easy to make and can be ready in less than 45 minutes, so it’s perfect for those busy weeknights when you need something quick and satisfying.
- Healthy and Filling: Lentils are high in protein and fiber, making them a perfect ingredient for a filling, satisfying soup. Plus, with the added vegetables like carrots, celery, and spinach, this soup is packed with nutrients.
- Budget-Friendly: With simple ingredients like dried lentils, canned tomatoes, and broth, this recipe is as kind to your wallet as it is to your taste buds.
- One-Pot Meal: This is a one-pot wonder, making cleanup a breeze. After chopping your vegetables, everything goes into one pot to simmer and come together beautifully.
- Great for Meal Prep: This soup tastes even better the next day, so it’s ideal for meal prepping. Make a big batch, store it in the fridge, and enjoy it for lunch or dinner all week.
- Customizable: You can easily adapt this recipe to fit your tastes. Want it spicy? Add some red pepper flakes. Prefer it richer? Stir in some coconut milk or cream for extra creaminess. You can also swap out vegetables and proteins based on what you have on hand.
What Makes This Recipe Special?
This Lentil Soup is special because of its versatility and the depth of flavor from simple ingredients. The combination of spices like cumin, paprika, and thyme adds warmth to the broth, while the addition of garlic and tomato paste brings richness and depth. The lentils themselves create a wonderfully hearty and filling texture, absorbing all the flavors of the broth as they cook.
One of the things I love most about this recipe is how adaptable it is. You can easily add your favorite vegetables—whether it’s zucchini, bell peppers, or sweet potatoes—and switch up the seasonings to suit your mood. The addition of greens like spinach or kale makes it even more nutritious, while a squeeze of lemon juice at the end brightens everything up with a fresh burst of flavor.
Another bonus: You can make this soup vegan by using vegetable broth, or for an extra protein boost, toss in some shredded chicken or even crumbled sausage. The options are endless, and that’s what makes this recipe so great.
Ingredients
Here’s what you’ll need to make this flavorful and satisfying Lentil Soup:
- Olive oil (for sautéing)
- Onion (diced)
- Carrots (sliced)
- Celery (sliced)
- Garlic (minced)
- Tomato paste (for richness)
- Dried lentils (green or brown, rinsed and drained)
- Vegetable or chicken broth (for the base)
- Diced tomatoes (canned or fresh)
- Bay leaf (for depth of flavor)
- Cumin (for warmth)
- Paprika (for a smoky undertone)
- Thyme (dried or fresh)
- Salt and black pepper (to taste)
- Spinach or kale (optional, for added greens)
- Lemon juice (optional, for brightening the flavor)
How to Make It Step-by-Step
Making this Lentil Soup is incredibly easy and comes together in just a few simple steps:
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften. This is the base of your soup, so take your time to cook the vegetables until they’re tender and fragrant.
- Add Tomato Paste and Spices: Stir in the tomato paste, cumin, paprika, thyme, salt, and pepper. Let the spices cook for about 1-2 minutes, allowing the flavors to release and deepen. The tomato paste adds a wonderful richness to the soup, and the spices bring in that warm, comforting flavor.
- Add Lentils and Liquid: Add the lentils, broth, diced tomatoes, and bay leaf. Stir everything well and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender and cooked through.
- Add Greens: During the last 5 minutes of cooking, stir in your spinach or kale, allowing it to wilt into the soup. The greens add a burst of color and a nutritional boost.
- Finish and Adjust: Once the lentils are tender, remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper if needed. For a fresh, bright finish, squeeze in some lemon juice.
- Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve it warm with a side of crusty bread or crackers.
Tips for Best Results
- Soften the Vegetables: Be sure to cook the onions, carrots, and celery long enough to get them soft and fragrant before adding the spices. This enhances the flavor of the soup and creates a solid foundation.
- Use High-Quality Broth: Whether you use vegetable broth or chicken broth, make sure it’s good quality. The broth is the base of your soup, so using a flavorful one will really elevate the taste.
- Add Extra Veggies: Don’t be afraid to throw in more vegetables like sweet potatoes, zucchini, or even bell peppers. It’s a great way to add more texture and flavor to the soup.
- Lentil Tip: Red lentils cook faster and turn softer, making the soup creamier, while green or brown lentils hold their shape better, giving you a more traditional “chunky” texture. Pick the variety you like best!
- Make It Creamy: For a creamier texture, you can blend a portion of the soup with an immersion blender or regular blender. Alternatively, add a splash of cream or coconut milk.
Ingredient Substitutions & Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for a little heat in the soup. This will give it a delightful kick without overpowering the other flavors.
- Curried Lentil Soup: For a unique twist, add curry powder, turmeric, and coconut milk. This version is rich, warming, and incredibly flavorful.
- Protein Boost: Want to add more protein? Stir in some cooked chicken, crumbled sausage, or even bacon for extra heartiness.
- Herbaceous Flavor: If you love fresh herbs, add a handful of chopped parsley, cilantro, or dill just before serving to give the soup a burst of fresh, aromatic flavor.
Serving Suggestions
- Toppings: Top your soup with a dollop of yogurt or a sprinkle of freshly grated cheese for extra creaminess and flavor. You can also drizzle some olive oil for richness.
- Sides: Pair this soup with a fresh green salad or a side of garlic bread for a complete meal. Crusty bread is perfect for dipping into the hearty soup.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A chilled glass of white wine, like Sauvignon Blanc, or a light beer like a pilsner complements this soup beautifully. If you prefer a non-alcoholic drink, a sparkling water with a squeeze of lemon or a fresh iced tea would work perfectly.
- Sides: A light, crisp salad with a tangy vinaigrette balances the richness of the soup. You can also serve it with some roasted vegetables or a simple cheese plate.
How to Store and Reheat Leftovers
- Refrigeration: Store the soup in an airtight container in the fridge for up to 5 days. The flavors will continue to develop, making the soup even better the next day!
- Freezing: This soup freezes well! Just make sure to store the soup in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop.
- Reheating: To reheat, simply warm the soup on the stovetop over medium heat. You may need to add a splash of water or broth if the soup thickens too much after being stored.
Make-Ahead and Freezer Tips
- Make-Ahead: This soup is perfect for making in advance. You can make it a day or two ahead of time, and the flavors will meld together beautifully. Just store it in the fridge and reheat before serving.
- Freezer-Friendly: This soup freezes incredibly well. Just store it in individual portions and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat.
Common Mistakes to Avoid
- Overcooking the Lentils: While lentils are forgiving, you don’t want them to turn to mush. Keep an eye on the cooking time and make sure they’re tender but still hold their shape.
- Not Adjusting the Seasoning: Always taste the soup before serving and adjust the seasoning with more salt, pepper, or herbs as needed. A squeeze of lemon juice can also brighten the flavor.
Frequently Asked Questions (FAQ)
- Do I need to soak the lentils?
No, lentils cook quickly and don’t require soaking, but rinse them before cooking to remove any debris. - Can I use canned lentils?
Yes! If using canned lentils, reduce the cooking time and add them in during the last 10 minutes of cooking. - What type of broth is best?
Vegetable broth is perfect for a vegetarian version, while chicken broth adds a deeper flavor. - Can I make this soup creamy?
Yes! You can blend part of the soup with an immersion blender or add a splash of cream or coconut milk.
Cooking Tools You’ll Need
- Large pot or Dutch oven
- Chef’s knife for chopping
- Cutting board
- Wooden spoon for stirring
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Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dried lentils (green, brown, or red)
- 1 can diced tomatoes (14.5 oz)
- 6 cups vegetable or chicken broth
- 1 bay leaf bay leaf
- to taste salt and black pepper
- 2 cups fresh spinach or kale (optional)
- 1 tablespoon lemon juice (optional)
- for garnish fresh parsley or cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, paprika, turmeric, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Add the lentils, diced tomatoes (with juices), broth, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes or until the lentils are tender.
- If using, stir in the spinach or kale and cook for another 2-3 minutes until wilted.
- Remove the bay leaf, and season with salt and pepper to taste. Add lemon juice for a burst of brightness.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.