Lentil Soup Recipe
This lentil soup recipe is a hearty, healthy, and budget-friendly dish made with simple pantry ingredients. Packed with plant-based protein, rich flavors, and warming spices, it’s the perfect comfort food for weeknights or meal prep.
Ingredients
- Lentils green or brown – protein-packed base
- Onion carrots, celery – classic soup aromatics
- Garlic – adds depth and savory flavor
- Diced tomatoes – tangy richness to balance the lentils
- Vegetable broth – flavorful liquid base
- Olive oil – for sautéing aromatics
- Spices: cumin paprika, bay leaf, salt, pepper
- Optional greens spinach or kale – freshness and added nutrition
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, cumin, paprika, and bay leaf; cook until fragrant.
- Add diced tomatoes, lentils, and vegetable broth; stir well.
- Bring to a boil, then reduce to a simmer. Cover and cook 25–30 minutes, until lentils are tender.
- Remove bay leaf, season with salt and pepper. Stir in optional greens and cook until wilted.
- Serve hot with crusty bread or a fresh salad.
Notes
For a creamier texture, blend half the soup and return it to the pot.
Use red lentils for a quicker-cooking, creamier soup.
Freeze leftovers in portions for up to 3 months.