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Lentil Soup Recipe

Lentil Soup

Wholesome Cove
This hearty lentil soup proves that comfort food doesn't need to be complicated. The lentils naturally create a thick, creamy texture as they cook down, and the vegetables add substance to make each spoonful feel like a complete meal. It's a one-pot wonder that's budget-friendly, freezes beautifully, and gets even better with time as the flavors meld together.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mediterranean
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Dutch oven or soup pot - At least 6 quarts capacity
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Fine-mesh strainer - For rinsing lentils
  • Immersion blender - Optional, for creamier texture
  • Ladle - For serving

Ingredients
  

For the Soup Base

  • 2 tablespoons olive oil - 30 ml
  • 1 large yellow onion - about 1.5 cups or 200g, diced
  • 3 medium carrots - about 1 cup or 150g, peeled and diced
  • 3 celery stalks - about 1 cup or 150g, diced
  • 4 cloves garlic - about 1 tablespoon, minced
  • 1 pound dried brown or green lentils - 450g, rinsed and picked over
  • 1 can diced tomatoes - 14.5 oz or 411g, with their juice
  • 8 cups vegetable broth or chicken broth - 1.9 liters
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes - adjust to taste
  • salt and black pepper - to taste
  • 2 cups fresh spinach or kale - 60g, roughly chopped
  • 2 tablespoons fresh lemon juice - 30 ml

For Garnish

  • fresh parsley - chopped

Instructions
 

  • Rinse lentils in a fine-mesh strainer under cold water, removing any debris. Dice onion, carrots, and celery into 1/4-inch pieces, mince garlic, and chop greens.
  • Heat olive oil in Dutch oven over medium heat. Add onion and cook 5 minutes until translucent, then add carrots and celery and cook 5-7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Add thyme, cumin, paprika, and red pepper flakes, stirring for 1 minute to toast. Pour in diced tomatoes with juice and cook 2-3 minutes, breaking up larger pieces.
  • Stir in rinsed lentils and bay leaves. Pour in broth, ensuring lentils are submerged by at least 1 inch. Bring to a boil over high heat, then reduce to low and simmer with lid slightly ajar.
  • Simmer for 35-45 minutes, stirring every 10 minutes, until lentils are tender but hold their shape. Add more broth if soup becomes too thick.
  • Remove bay leaves. Stir in chopped spinach or kale and cook 2-3 minutes until wilted. Add lemon juice and season with salt and pepper to taste.
  • For creamier texture, use an immersion blender to puree half the soup in the pot, or transfer 2-3 cups to a blender, puree, and stir back in.
  • Ladle hot soup into bowls, ensuring each serving has a good mix of lentils, vegetables, and broth. Garnish with fresh parsley and serve with crusty bread.

Notes

  • Don't skip rinsing the lentils - it removes excess starch and debris that can create a dusty taste.
  • Brown and green lentils hold their shape best. Red lentils will completely dissolve into a pureed soup.
  • Add lemon juice at the end, not during cooking, as acid can toughen lentils and extend cooking time.
  • This soup tastes even better the next day after flavors have melded in the fridge.
  • To thicken: simmer uncovered for 10-15 minutes or blend a portion. To thin: add more broth 1/2 cup at a time.
  • Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months in individual portions.
  • When reheating, add extra broth as lentils absorb liquid while sitting.
  • For a spicy version, add 1 diced jalapeño with vegetables and increase red pepper flakes to 1/2 teaspoon.
  • Slow cooker method: Cook on low 6-8 hours or high 3-4 hours, adding greens and lemon at the end.
  • Instant Pot method: Sauté vegetables, add remaining ingredients, pressure cook 15 minutes, natural release 10 minutes, then add greens.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 46gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 650mgPotassium: 750mgFiber: 18gSugar: 7gVitamin A: 85IUVitamin C: 25mgCalcium: 8mgIron: 35mg
Keyword healthy soup, lentil soup, one pot meal, plant based protein, vegan soup
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