Go Back

Classic Lentil Soup

A hearty and nutritious lentil soup that is easy to make and perfect for any meal. Rich in protein and fiber, this classic dish will keep you satisfied and warm.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil For sautéing
  • 1 cup yellow onion (diced)
  • 3 medium carrots (sliced)
  • 2 stalks celery (sliced)
  • 1 tbsp tomato paste
  • 3 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 2 leaves bay leaves
  • to taste black pepper
  • 2 cups dry green lentils (sorted and rinsed)
  • 1 can crushed tomatoes (14.5 ounce)
  • 4 cups vegetable broth
  • 3-4 cups water Add as needed for desired consistency
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped parsley (for garnish)

Method
 

Preparation
  1. Start by warming the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the diced onion and sauté for 2-3 minutes until the onions become translucent.
  3. Next, add the sliced carrots and celery and sauté for 1 minute.
  4. Then, add the tomato paste to the pot and mix it well with the vegetables for 2-3 minutes.
Adding Spices
  1. Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot.
  2. Stir everything and let it sauté for 1 minute.
Cooking the Soup
  1. Add the dry lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot.
  2. Increase the heat and bring the mixture to a boil.
  3. Once boiling, reduce the heat to medium and let it simmer for about 20-30 minutes, stirring occasionally.
  4. Add more water if it gets too thick, and cook until the lentils are tender.
Finishing Touches
  1. Remove the bay leaves and add the fresh lemon juice.
  2. Taste the soup and season with additional salt and pepper if necessary.
Serving
  1. Serve the lentil soup warm, topped with chopped parsley for garnish.

Notes

For variations, try adding jalapeño for spice, coconut milk for creaminess, or substituting vegetables based on preference.