Hearty Lentil Soup
A warm, chunky bowl of comfort loaded with tender brown lentils and colorful vegetables in a savory, herb-infused broth. This rustic American-style soup comes together in one pot and tastes like it simmered all day, perfect for chilly evenings with a slice of crusty bread.
For 4 servings
- prep
Rinse and pick over the lentils.
Place the dried brown lentils in a fine-mesh strainer and rinse under cold water until the water runs clear. Pick out any small stones or shriveled lentils and discard. Set aside to drain.
- saute · ~8 min
Sauté the aromatic vegetables.
1.Heat 1 tablespoon olive oil in a Dutch oven over medium heat until shimmering.2.Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent (5-7 minutes).3.Add the minced garlic and cook until fragrant (1 minute).TIPKeep the heat at medium — the garlic will turn bitter if it browns too quickly. - saute · ~2 min
Bloom the tomato paste and herbs.
Stir the tomato paste, dried thyme, and dried oregano into the vegetables. Cook, stirring constantly, until the tomato paste darkens slightly and smells sweet (2 minutes).
- boil · ~35 min
Simmer the soup with lentils and water.
1.Add the rinsed lentils, diced tomato, bay leaf, and 4 cups of water to the pot.2.Increase heat to high and bring the soup to a rolling boil.3.Reduce the heat to low, cover with a lid, and let it simmer gently until the lentils are tender but still hold their shape (30-35 minutes).TIPStir the pot once or twice during simmering to prevent the lentils from sticking to the bottom. - mix
Season the soup and finish with lemon.
Remove and discard the bay leaf. Stir in the salt and black pepper. Taste the broth and adjust seasoning if needed. Turn off the heat and stir in the fresh lemon juice.
TIPThe lemon juice brightens all the flavors — don't skip it. Add it off the heat for the freshest taste. - serve
Ladle into bowls and garnish with parsley.
Divide the hot soup evenly among four bowls. Sprinkle each serving with chopped fresh parsley and serve immediately with crusty bread on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick over lentils carefully; a single small stone can ruin a bite.
- 2Sauté the tomato paste until it darkens — this deepens the soup's savory flavor.
- 3Don't add salt until the lentils are tender; acidic salt can toughen their skins.
- 4Stir the soup a couple of times during simmering to prevent lentils from sticking.
- 5Add lemon juice off the heat to preserve its bright, fresh acidity.
- 6Let the soup rest 10 minutes after cooking — it thickens and flavors meld.
- 7This soup freezes beautifully; store in airtight containers for up to 3 months.
Adapt it for your goals.
Smoky & Hearty
Add 1 diced smoked sausage (like kielbasa) with the aromatics, or stir in 1 tsp smoked paprika when you add the tomato paste. Great for meat lovers who want a deeper, smoky profile.
Creamy Coconut Lentil SoupCreamy Coconut Lentil Soup
Replace 1 cup of water with canned coconut milk and add 1 tsp curry powder with the herbs. The coconut mellows the lentils and adds a luscious, dairy-free richness.
Spicy Red Lentil TwistSpicy Red Lentil Twist
Swap brown lentils for red lentils (they break down into a creamier texture), and add 1/2 tsp cayenne or red pepper flakes. Perfect for those who love a spicy, thick soup.
Green & HerbyGreen & Herby
Stir in 2 cups of chopped spinach or kale during the last 5 minutes of simmering, and garnish with fresh dill or mint instead of parsley. Adds vibrant color and extra nutrients.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Brown lentils are a powerhouse of protein and fiber, helping to keep you full and satisfied without relying on meat. This soup provides a hearty, plant-based meal.
Rich in Dietary Fiber
With lentils, carrots, celery, and tomatoes, this soup is packed with soluble and insoluble fiber that supports healthy digestion and steady blood sugar levels.
High in Essential Vitamins & Minerals
Carrots provide vitamin A for eye health, and celery offers vitamin K and potassium. Lentils are also a good source of iron and folate.
Low in Saturated Fat and Cholesterol-Free
Made with just a tablespoon of olive oil and no animal products, this soup is naturally low in saturated fat and contains zero cholesterol.
Frequently asked questions
Yes, but cooking times vary: green lentils take about the same time (30-35 minutes), while red lentils cook in 15-20 minutes and break down into a creamier, almost pureed texture.
