Description

A deeply flavorful and nourishing lentil soup recipe that’s easy to make and incredibly satisfying. Packed with vegetables and wholesome ingredients, it’s the perfect comforting meal for any occasion.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1.5 cups brown or green lentils, rinsed well
8 cups vegetable broth (low-sodium preferred)
2 (14.5 ounce) cans diced tomatoes, undrained
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon balsamic vinegar (optional)
Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add garlic, thyme, rosemary, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Stir in rinsed lentils, vegetable broth, diced tomatoes (undrained), and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25-35 minutes, or until lentils are tender.
4. Remove and discard bay leaf. Season with salt and pepper to taste. Stir in balsamic vinegar if desired.
5. For a creamier texture, mash some lentils against the side of the pot or partially blend with an immersion blender.
6. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

Allow soup to cool completely before storing in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 250
Sugar: 8g
Sodium: 600mg
Fat: 5g
Carbohydrates: 40g
Fiber: 15g
Protein: 15g