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Dorothy Thomas

Lentil Soup Recipe

A hearty, nutritious, and flavorful lentil soup that’s easy to make, packed with protein, and perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Brown or green lentils
  • 2 tbsp Olive oil
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Cumin
  • ½ tsp Turmeric
  • ½ tsp Smoked paprika
  • 1 Bay leaf
  • 4 cups Vegetable broth
  • 2 cups Water
  • 1 Canned diced tomatoes
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh parsley (garnish)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Measuring cups/spoons
  • Blender (optional, for creamier texture)

Method
 

  1. Rinse Lentils: Rinse lentils under cold water and drain.
  2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 mins until softened.
  3. Add Spices & Garlic: Stir in garlic, cumin, turmeric, and smoked paprika. Cook for 1 min until fragrant.
  4. Add Liquids & Lentils: Pour in vegetable broth, water, diced tomatoes, and lentils. Add bay leaf. Stir well.
  5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 mins until lentils are tender.
  6. Season & Finish: Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning if needed.
  7. Blend (Optional): For a creamier texture, blend half the soup and mix back in.
  8. Garnish & Serve: Top with fresh parsley and a drizzle of olive oil. Serve with crusty bread.

Notes

  • Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
  • Variations: Add spinach, kale, or potatoes for extra texture.
  • For Creamier Soup: Blend partially or fully before serving.