Hearty Lentil Soup (Printer-Friendly)

Comforting lentils with vegetables and herbs, perfect for a wholesome warm meal any time.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Lentils & Broth

06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 (14.5-ounce) can diced tomatoes with juices
08 - 6 cups vegetable broth
09 - 2 bay leaves

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon ground cumin
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon freshly ground black pepper
14 - 1 teaspoon salt, plus more to taste

→ Finishing

15 - 2 cups chopped fresh spinach or kale
16 - 2 tablespoons chopped fresh parsley (optional)
17 - Juice of ½ lemon

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juices, vegetable broth, bay leaves, dried thyme, ground cumin, smoked paprika, black pepper, and salt. Stir to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender.
05 - Remove bay leaves. Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Stir in lemon juice and chopped parsley if using. Adjust seasoning with additional salt as needed.
07 - Ladle soup into bowls and serve hot, optionally accompanied with crusty bread.

# Expert Advice:

01 -
  • It comes together with pantry staples and a handful of vegetables you probably already have.
  • The texture is thick and satisfying without any cream or flour.
  • Leftovers taste even better the next day once the flavors have had time to settle.
  • One pot means less cleanup, which is always a win in my book.
02 -
  • Don't skip rinsing the lentils, I once didn't and the soup had a gritty texture I couldn't ignore.
  • If your broth is already salted, go easy on the added salt until the end or it can tip over into too much.
  • Let the soup sit off the heat for a few minutes before serving, it thickens up beautifully as it rests.
03 -
  • Toast the cumin in the pot for 30 seconds before adding the liquids, it deepens the flavor in a way you'll notice.
  • If you want a little heat, add a pinch of red pepper flakes along with the other spices.
  • Use low sodium broth so you control the salt level, it's easier to add than to fix.

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