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Savory Lentil Soup
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Savory Lentil Soup

There’s something deeply comforting about a warm bowl of soup on a chilly day, and this Savory Lentil Soup fits the bill perfectly. Packed with hearty lentils, fresh vegetables, and aromatic herbs, it’s a satisfying meal that nourishes both body and soul. Whether you’re looking for a wholesome lunch, a light dinner, or a dish to warm you up from the inside out, this lentil soup promises to be your new favorite go-to.
Course Soup
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 250kcal
Cost $8–$10

Ingredients

  • 1 ½ cups dried brown or green lentils rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 can 14.5 oz diced tomatoes, undrained
  • 6 cups vegetable broth or chicken broth
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon optional, for brightness
  • Fresh parsley or cilantro chopped (for garnish)

Optional

  • 1 teaspoon chili flakes for a spicy kick
  • 1 cup chopped spinach or kale add in the last 5 minutes of cooking
  • ½ cup cooked sausage or shredded chicken for non-vegetarian version

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 7–8 minutes. This forms a flavorful base for your soup and softens the vegetables.
  • Stir in the minced garlic, cumin, smoked paprika, and thyme. Cook for another minute or two until fragrant. This step helps release the spices’ full aroma, enhancing the soup’s savory profile.
  • Add the rinsed lentils, diced tomatoes (with juice), bay leaf, and broth to the pot. Stir well to combine everything. Bring the soup to a gentle boil, then reduce the heat to low to maintain a simmer.
  • Cover the pot partially with a lid and let the soup simmer for about 35–40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking. If the soup thickens too much, add a little extra broth or water.
  • Remove the bay leaf. Taste the soup and season with salt, pepper, and lemon juice for brightness. If you prefer a creamier consistency, use an immersion blender to puree part of the soup, or carefully blend a portion in a regular blender and stir it back in.
  • If using spinach or kale, stir it in now and cook for an additional 5 minutes until wilted. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve warm with crusty bread or a simple salad.

Notes

  • Rinse lentils thoroughly: This removes any dirt or dust and helps prevent the soup from becoming gritty.
  • Don’t overcook the lentils: They should be tender but hold their shape to avoid a mushy soup.
  • Use good-quality broth: It makes a big difference in flavor, so choose a low-sodium or homemade broth if possible.
  • Add lemon juice at the end: This brightens and balances the deep savory flavors, enhancing the overall taste.
  • Customize spice levels: Adjust smoked paprika and chili flakes to your heat preference for the perfect flavor kick.