Lentil Soup Recipe

If there’s one soup that shows up, does the job, and somehow makes you feel like everything is going to be okay—it’s lentil soup. Earthy, filling, and totally unfussy, this is the kind of recipe you whip up when you need a nourishing meal that won’t ask for much but gives a lot in return.

Lentils are rich in protein, fiber, and iron, and they cook quickly without soaking. Pair them with a bunch of humble veggies, some warm spices, and a splash of lemon at the end, and you’ve got a meal that tastes like you put way more effort into it than you did.

This version is cozy, one-pot, and endlessly customizable. Serve it with crusty bread, over rice, or just by the spoonful on its own—hot, hearty perfection.

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Ingredients (serves 4–6):

• Olive oil – 2 tbsp

• Yellow onion – 1 large, diced

• Carrots – 2, peeled and diced

• Celery – 2 stalks, diced

• Garlic – 3 cloves, minced

• Tomato paste – 1 tbsp

• Ground cumin – 1 tsp

• Smoked paprika – 1/2 tsp

• Dried thyme – 1/2 tsp

• Red lentils – 1 cup (200g), rinsed

• Vegetable broth – 1.5 liters (6 cups)

• Bay leaf – 1

• Salt – 1 tsp

• Black pepper – 1/2 tsp

• Lemon juice – 1 tbsp (plus extra for serving)

• Fresh parsley – for garnish

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Step-by-Step Instructions:

1. Sauté the aromatics (5–7 minutes):
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic, tomato paste, cumin, paprika, and thyme. Cook 1 more minute until fragrant.

2. Add lentils and broth (2 minutes):
Add the rinsed lentils, broth, bay leaf, salt, and pepper. Stir well.

3. Simmer (20–25 minutes):
Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20–25 minutes or until lentils are soft and slightly broken down.

4. Finish and serve:
Remove bay leaf. Stir in lemon juice for brightness. Taste and adjust seasoning. Serve hot, garnished with parsley and a squeeze of lemon.

Optional: blend half the soup with an immersion blender for a creamier texture.

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Pro Tip:

Red lentils cook faster and break down beautifully, giving this soup a thick, velvety texture without needing cream. For extra richness, stir in a spoonful of tahini or drizzle with olive oil before serving. Want more depth? Add a pinch of chili flakes or a dash of balsamic vinegar.