This Mediterranean-inspired lentil soup is pure comfort in a bowl! It brings together earthy lentils, aromatic spices, and garden-fresh vegetables.
It’s perfect for those chilly evenings when you need something substantial yet wholesome.
Trust me, you’ll want to make a big batch to enjoy leftovers all week. It’s that good!
I always serve it with crusty bread and a drizzle of good olive oil. It’s out of this world!
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Why You'll Love This Lentil Soup
Budget-Friendly: Basic vegetables provide an incredibly satisfying meal at just a fraction of the cost of meat-based soups.
Rich, Savory Taste: This lentil soup offers a satisfying blend of earthy lentils, tangy tomatoes, and aromatic spices.
Make-Ahead: It tastes even better the next day as flavors continue to develop. It's an ideal meal prep option for busy weeknights.
Crowd-Pleaser: It’s naturally vegan but hearty enough to satisfy meat-eaters, and it's easy to scale up for larger gatherings.
Ingredients
- Dry Green or Brown Lentils: High-protein legumes form the hearty base of this soup. They hold their shape well during cooking and provide a satisfying, earthy flavor.
- Olive Oil: It adds richness and helps carry flavors throughout the soup.
- Onion, Carrots, Celery Stalks, Garlic: These vegetables add depth, natural sweetness, and essential nutrients.
- Diced Tomatoes: They provide acidity and umami flavor.
- Vegetable Broth: It adds depth and enhances overall flavor more than water alone would.
- Herbs and Spices: The bay leaf adds subtle earthiness, and cumin provides warmth and earthiness. Smoked paprika adds smokiness and color. I also use turmeric, thyme, salt, and pepper.
- Lemon Juice: It helps cut through the earthiness of lentils and balances the rich flavors.
- Fresh Spinach or Kale: It adds color, nutrients, and a fresh element.
- Fresh Parsley or Cilantro: It adds bright, fresh flavor as garnish.
How to Make Lentil Soup
This soup is so easy since it’s made in one pot!
1. Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the onions are translucent and the veggies are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the spices and lentils. Stir in the cumin, smoked paprika, turmeric, thyme, salt, and pepper. Let the spices cook for 1-2 minutes, which helps release their flavors.
3. Add the lentils, tomatoes, and broth. Add the lentils, diced tomatoes (with their juices), and vegetable broth. Drop in the bay leaf. Stir to combine, then bring the mixture to a boil.
4. Simmer the soup. Once boiling, reduce the heat to low, and cover the pot. Let the soup simmer for 30-40 minutes or until the lentils are tender. Stir occasionally, and add more broth or water if the soup becomes too thick for your preference.
5. Season and add the greens. Once the lentils are tender, add the lemon juice or vinegar for brightness. Stir in the chopped spinach or kale (if using) and let them wilt for about 3-5 minutes. Taste and adjust seasonings, adding more salt, pepper, or lemon as needed.
6. Serve. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy warm!
Tips for the Best Lentil Soup
Here are some of my top lentil soup tips!
- Pick the best lentils. Choose green or brown lentils as they hold their shape better during cooking. Red lentils break down quickly.
- Give ‘em a good soak. Although not required, soaking lentils for an hour can reduce cooking time and improve digestibility.
- Keep things uniform. Cut carrots, celery, and onions into uniform, small pieces (about 1/4 inch) to ensure even cooking and pleasant texture.
- Get nice and toasty. Toast the spices with the vegetables for 1-2 minutes to release their oils and enhance flavor depth.
- Thin it out. Add more broth or water if the soup is too thick for your liking.
- Make it creamy. Blend a portion of the soup with an immersion blender or regular blender for a creamier texture.
- Try tasty variations. For added texture, incorporate diced zucchini, potatoes, or bell peppers. For a spicy kick, add red pepper flakes or cayenne. For a Mediterranean twist, mix in olives and feta, or for an Indian flair, add garam masala and a splash of coconut milk.
- Make it a perfect pairing. Serve with crusty bread, a fresh green salad, or over brown rice. Garnish with a dollop of yogurt or a drizzle of good olive oil.
How to Store
This soup is perfect for meal prep. Here’s how to store and keep it fresh.
To Store: Let the soup cool completely, then transfer to an air-tight container and refrigerate for up to 5 days. The soup may thicken in the fridge, which is completely normal.
To Freeze: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through, or heat larger portions in a pot over medium heat until hot. Add a splash of broth or water if the soup is too thick.
Lentil Soup
6
servings10
minutes55
minutes231
kcalThis one-pot lentil soup will warm your belly and soul! With plenty of lentils and tender veggies, it's hearty, satisfying, and delicious.
Ingredients
2 tbsp olive oil
1 large onion, diced
2 medium carrots, diced
2 ribs celery, diced
4 cloves garlic, minced
1 1/2 cups dry green or brown lentils, rinsed
1 (28 ounce) can diced tomatoes, with juices
6 cups vegetable broth (or more if you prefer a thinner soup)
1 bay leaf
1 tsp ground cumin
1 tsp smoked paprika (or regular if you prefer)
1/2 tsp ground turmeric
1/2 tsp dried thyme or 1 tsp fresh thyme (optional)
Salt and black pepper to taste
Juice of 1 lemon (or 1-2 tbsp red wine vinegar)
1-2 cups fresh spinach or kale, chopped (optional)
Fresh parsley or cilantro, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the onions are translucent and the veggies are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the cumin, smoked paprika, turmeric, thyme, salt, and pepper. Let the spices cook for 1-2 minutes, which helps release their flavors.
- Add the lentils, diced tomatoes (with their juices), and vegetable broth. Drop in the bay leaf. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-40 minutes or until the lentils are tender. Stir occasionally, and add more broth or water if the soup becomes too thick for your preference.
- Once the lentils are tender, add the lemon juice or vinegar for brightness. Stir in the chopped spinach or kale (if using) and let them wilt for about 3-5 minutes. Taste and adjust seasonings, adding more salt, pepper, or lemon as needed.
- Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy warm!
Notes
- Customize with extra veggies. Add diced zucchini, potatoes, or bell peppers for more texture.
- Add a pinch of red pepper flakes or cayenne for a spicy kick.
- Make it creamy. Blend a portion of the soup with an immersion blender or regular blender for a creamier texture.
5 Comments
Insanely good is an accurate description. This is my new favorite soup! I left out the Cumin because my husband doesn’t like it but followed the rest of the recipe to a T. Wonderful flavors, healthy and satisfying. I will crave this one!! Thank you!!
Can you cook this in an instant pot
Hi Sheila!
Yes! This lentil soup will work beautifully in an Instant Pot. Here’s how to adapt it:
Instant Pot Method:
SAUTÉ – Set the Instant Pot to Sauté (Normal or High) and heat the olive oil. Add the onion, carrots, and celery. Sauté for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
TOAST SPICES – Stir in the cumin, smoked paprika, turmeric, thyme, salt, and pepper. Cook for 30 seconds–1 minute to enhance the flavors.
ADD LIQUIDS & LENTILS – Stir in the lentils, diced tomatoes (with juices), vegetable broth, and bay leaf. Do not add the lemon juice or greens yet.
PRESSURE COOK – Seal the lid and set the Instant Pot to Pressure Cook (High) for 15 minutes. Make sure the valve is set to “Sealing.”
NATURAL RELEASE – Once the cooking cycle is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
FINISHING TOUCHES – Open the lid, discard the bay leaf, and stir in the lemon juice (or vinegar) and chopped spinach/kale. Let it sit for 3–5 minutes until the greens wilt. Adjust seasoning as needed.
SERVE – Garnish with fresh parsley or cilantro and enjoy!
A Few Tips:
For a thicker soup, use 5 cups of broth instead of 6. You can always add more at the end.
For a thinner consistency, add an extra ½–1 cup of broth after pressure cooking.
If using red lentils, reduce the cooking time to 8 minutes (they cook much faster and can turn mushy).
What size can of diced tomatoes do you need?
Hi Chris, you can use a standard 14.5 oz can of diced tomatoes. I hope you enjoy the soup!