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Classic Lentil Soup

Classic Lentil Soup

A hearty, nourishing lentil soup that's been a staple on family tables for generations. Built on a foundation of aromatic vegetables, warming spices, and tender red and green lentils, this soup is deeply satisfying yet simple enough for any weeknight. It thickens beautifully as it simmers, developing rich, earthy flavor with every minute on the stove. One pot, minimal fuss, and genuinely delicious — this is the lentil soup you'll come back to again and again.

6 servings · Prep 15 min · Cook 45 min · Total 60 min

Soup

Ingredients

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  • 3 tbsp olive oil
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 5 cloves garlic minced
  • 1 can diced tomatoes
  • 1.5 cup red lentils rinsed
  • 7 cup low-sodium vegetable broth
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp kosher salt plus more
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp lemon juice freshly squeezed
  • 1 handful fresh parsley roughly chopped
  • 1 tbsp olive oil for drizzling
  • 1 pinch smoked paprika for dusting
  • 1 lemon cut into wedges

Equipment

  • Stovetop
  • Dutch Oven
  • Blender
  • Mixing Bowl
  • Pot
  • Wooden Spoon
  • Immersion Blender
  • Measuring Cups
  • Knife
  • Ladle
  • Measuring Spoons
  • Cutting Board

Instructions

  1. Heat the @[Olive Oil] in a large #[Dutch Oven] or heavy-bottomed #[Pot] over ^[medium heat]. Once shimmering, add the diced @[Yellow Onion], @[Carrots], and @[Celery]. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about ~[8–10 minutes]. Don't rush this step — building a good soffritto is the flavor foundation of the soup.
  2. Add the minced @[Garlic], @[Cumin], @[Coriander], @[Smoked Paprika], @[Turmeric], and @[Cayenne Pepper] (if using). Stir constantly and cook for ~[1–2 minutes] until very fragrant. The spices will toast in the @[Olive Oil] and coat the vegetables — this step makes a big difference in depth of flavor.
  3. Pour in the diced @[Tomatoes] (with their juices) and stir to combine, scraping up any bits from the bottom of the #[Pot]. Cook for ~[2–3 minutes] until the tomatoes darken slightly.
  4. Add the rinsed @[Red Lentils] and green lentils to the #[Pot], then pour in the @[Low-Sodium Vegetable Broth]. Stir well to combine. Add the @[Kosher Salt] and @[Black Pepper]. Bring the soup to a boil over ^[medium-high heat].
  5. Once boiling, reduce the heat to ^[medium-low], partially cover the #[Pot], and simmer for ~[25–30 minutes], stirring occasionally. The @[Red Lentils] will break down and thicken the soup, while the green lentils hold their shape for texture. If the soup gets too thick, add a splash of @[Low-Sodium Vegetable Broth] or water to loosen it.
  6. Once the lentils are completely tender, taste and adjust seasoning — add more @[Kosher Salt], @[Black Pepper], or spices as needed. Stir in the fresh @[Lemon Juice]. The lemon brightens the entire soup and is essential — don't skip it.
  7. Optional: For a creamier consistency, use an #[Immersion Blender] to partially blend the soup — about ~[4–5 pulses] — leaving plenty of texture. Alternatively, transfer 2 cups of soup to a #[Blender], blend until smooth, and stir it back in.
  8. Ladle the soup into bowls. Garnish with a drizzle of @[Olive Oil], a sprinkle of @[Smoked Paprika], @[Fresh Parsley], and a @[Lemon] wedge on the side. Serve with crusty bread or warm pita.