Description
This Best Lentil Soup Recipe is a hearty and nutritious Mediterranean-inspired dish perfect for a comforting meal. Made with wholesome ingredients like brown or green lentils, fresh vegetables, and aromatic spices, this vegan and gluten-free soup is rich in fiber and protein. Its simple stovetop preparation allows the flavors to meld beautifully, resulting in a delicious, satisfying soup that can be easily customized with fresh greens and garnishes.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chopped fresh spinach or kale (optional)
- Fresh parsley for garnish
Dry Ingredients and Spices
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
Liquids and Others
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing for 5–7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for an additional 1 minute to release the spices’ aroma.
- Add Lentils and Liquids: Add the rinsed lentils, bay leaf, vegetable broth, and diced tomatoes with their juices to the pot. Stir to combine and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low, cover the pot partially, and let the soup simmer gently for 30–35 minutes, or until the lentils are tender.
- Blend for Creaminess: Remove and discard the bay leaf. For a creamier texture, use an immersion blender to puree a small portion of the soup directly in the pot, or transfer 1–2 cups of the soup to a blender, blend until smooth, and stir it back into the pot.
- Add Greens and Finish: Stir in the lemon juice and chopped spinach or kale if using. Cook for another 2–3 minutes until the greens are wilted and tender.
- Season and Serve: Taste and season the soup with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving hot.
Notes
- The soup stores well and tastes even better the next day as flavors develop.
- Using red lentils will reduce the cooking time to about 20 minutes and yield a softer texture.
- Adjust the red pepper flakes based on your heat preference or omit for a milder soup.
- Feel free to substitute kale with spinach or other leafy greens according to availability.
