Classic Hearty Lentil Soup
A comforting and robust lentil soup, brimming with earthy lentils and aromatic vegetables, simmered to perfection in a savory broth for a truly satisfying meal.
For 6 servings
Prepare Vegetables: Wash and chop the onion, carrots, and celery into small, uniform pieces (about 1/2 inch dice). Mince the garlic. Rinse the brown lentils thoroughly under cold water.
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Combine Ingredients: Stir in the rinsed brown lentils, vegetable broth, undrained diced tomatoes, bay leaves, and dried thyme. Bring the mixture to a boil over medium-high heat.
Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes, or until the lentils are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
Season: Remove the pot from the heat. Carefully remove and discard the bay leaves. Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Serve: Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley. Serve immediately, perhaps with a side of crusty bread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't forget the bay leaves: While seemingly small, bay leaves impart a crucial, subtle aromatic depth that defines the classic lentil soup flavor. Remember to remove them before serving.
- 2Adjust consistency: If you prefer a thicker soup, mash a portion of the lentils against the side of the pot with a spoon or use an immersion blender for a few pulses. For a thinner soup, add a little more vegetable broth or water.
- 3Flavor layering: Sautéing the aromatics (onion, carrot, celery, garlic) until well softened before adding liquids builds a strong flavor base for the entire soup.
- 4Make ahead: Lentil soup tastes even better the next day as the flavors meld. It also freezes exceptionally well for convenient future meals.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes with the garlic, or a dash of hot sauce at the end for a bit of heat.
Greens BoostGreens Boost
Stir in a handful of fresh spinach or chopped kale during the last 5-10 minutes of cooking until wilted.
Smoky FlavorSmoky Flavor
Include 1/2 teaspoon of smoked paprika along with the dried thyme for an extra layer of smoky depth.
Why this is on our healthy list.
High in Fiber
Lentils are an excellent source of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Plant-Based Protein
Provides a significant amount of plant-based protein, making it a satisfying and nutritious meal, especially for vegan and vegetarian diets.
Rich in Nutrients
Packed with essential vitamins and minerals like iron, folate, magnesium, and B vitamins, contributing to overall health and energy.
Frequently asked questions
No, brown or green lentils typically do not require pre-soaking. Just a good rinse before cooking is sufficient. Red lentils cook even faster and can become mushy if soaked.
