Lentil Soup Recipe

This Lentil Soup is a hearty and healthy recipe, which is made with brown lentils and fresh carrots. It’s a great healthy meal, ready in about 55 minutes.

Jump to Recipe

Lentil Soup Ingredients

1 Tbsp. olive oil
3 carrots, chopped
3 garlic cloves, finely chopped
2 celery stalks, chopped
1 yellow onion, chopped
3 Tbsp. tomato paste
2 tsp. fresh thyme, chopped
1 tsp. cumin
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
2 qt. vegetable broth
1 lb. brown lentils, rinsed and picked through (about 2 1/2 cups)
1/4 cup fresh flat-leaf parsley, chopped, plus more for serving
1 Tbsp. red wine vinegar

How To Make Lentil Soup

Sauté the vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the carrots, garlic, celery, and onion. Cook for 5 to 7 minutes, stirring frequently, until the vegetables are soft and lightly golden.
Bloom the spices: Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook for 2 to 3 minutes, stirring, until the tomato paste darkens in color.
Simmer the soup: Stir in the vegetable broth and the rinsed lentils. Bring the soup to a boil, then cover, reduce the heat to medium-low, and cook for 35 to 40 minutes, until the lentils are tender.
Blend for creaminess: Carefully remove about 3 cups of the soup and place it in a blender. Blend until it’s almost smooth, then return it to the pot. (Alternatively, use an immersion blender directly in the pot).
Finish and serve: Stir in the fresh parsley and red wine vinegar. Serve hot, sprinkled with more fresh parsley.

Recipe Tips

How to get the creamiest soup? The blending step is key. Pureeing a portion of the soup and adding it back creates a thick, creamy texture without needing any dairy.
Can I use different kinds of lentils? Yes. Green lentils are a great substitute and will hold their shape well. Red lentils can also be used, but they will cook much faster and break down, resulting in a thicker, more porridge-like soup.
Can I add meat? To make it heartier, you could brown some chopped bacon or Italian sausage in the pot before adding the vegetables.
How to make it ahead? This soup is perfect for making ahead. The flavors deepen as it sits, and it often tastes even better the next day.

What To Serve With Lentil Soup

This hearty soup is a wonderful meal on its own, but it’s even better with a simple side.

A slice of crusty, rustic bread with butter
A dollop of plain yogurt or sour cream
A simple green salad with a lemon vinaigrette
Warm pita bread

How To Store Lentil Soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools.
Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Lentil Soup Nutrition Facts

Serving Size: 1 bowl (approx. 2 cups)
Calories: 250 kcal
Fat: 4g
Carbohydrates: 40g
Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this soup vegan and gluten-free?

Yes, as written, this recipe is both vegan and gluten-free, making it a great option for various dietary needs.

Why is my lentil soup bland?

This soup relies on building layers of flavor. Make sure you cook the tomato paste until it darkens, as this deepens its flavor. The final stir-in of red wine vinegar is also crucial—the acidity brightens up all the earthy flavors. And don’t be shy with the salt!

Can I make this in a slow cooker?

Yes. You can add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender. For best flavor, it’s still recommended to sauté the vegetables and tomato paste on the stovetop first.

Try More Recipes:

Recipe by MarryCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

A simple, hearty, and healthy one-pot soup packed with tender lentils and vegetables in a savory, herb-infused broth.

Ingredients

1 Tbsp. olive oil
3 carrots, 3 garlic cloves, 2 celery stalks, 1 onion, chopped
3 Tbsp. tomato paste
2 tsp. fresh thyme
1 tsp. each: cumin, paprika, kosher salt
1/2 tsp. black pepper
2 qt. vegetable broth
1 lb. brown lentils, rinsed
1/4 cup fresh parsley, chopped
1 Tbsp. red wine vinegar

Directions

In a large pot, sauté carrots, garlic, celery, and onion in olive oil until soft.
Stir in tomato paste and all spices; cook for 2-3 minutes until the paste darkens.
Add the vegetable broth and lentils. Bring to a boil, then cover and simmer for 35-40 minutes until lentils are tender.
Carefully blend about 3 cups of the soup until almost smooth, then return it to the pot.
Stir in the fresh parsley and red wine vinegar.
Serve hot, garnished with more parsley.

Notes

Rinsing your lentils before cooking removes any dust or debris.
The blending step is optional but highly recommended for a creamy texture. An immersion blender works great for this.
Don’t skip the red wine vinegar at the end; it adds a crucial brightness that lifts all the flavors.
This soup is a fantastic and inexpensive way to make a large, nutritious meal.