Lentil Soup Recipe

A bowl of hearty Lentil Soup with visible vegetables and herbs, garnished with fresh parsley, sits on a blue surface beside a green cloth. A spoon rests in the flavorful soup.

5 from 3 ratings

Easy Lentil Soup loaded with lentils, veggies, fire-roasted tomatoes, and greens. One-pot comfort food, naturally vegetarian and great for leftovers.

Prep Time10

Cook Time40

Course: Main Course, Soup

Cuisine: American

Keyword: Lentil Soup, Lentil Soup Recipe, lentils

Servings:

Calories: 287kcal

Author: Mike Hultquist

Ingredients

2 tablespoons olive oil
1 medium onion diced
1 medium carrot diced
1 medium bell pepper diced
1 small jalapeño seeded and diced (optional for mild heat)
4 cloves garlic minced
1 ½ cups dried green or brown lentils rinsed and picked over
2 cans 14.5 ounces diced tomatoes, fire-roasted preferred
5 cups vegetable broth or chicken broth
1 cup water plus more as needed
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder use ancho, guajillo, New Mexican, or an American blend
1 teaspoon dried oregano or Italian seasoning
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt or to taste
½ teaspoon black pepper
2 cups chopped fresh spinach or kale
3 tablespoons fresh lemon juice or more to taste
¼ cup chopped fresh parsley or cilantro

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and peppers. Cook, stirring occasionally, until softened and lightly golden at the edges, 6-8 minutes.
Add the garlic and cook, stirring, about 30 seconds, just until fragrant.
Add the smoked paprika, cumin, chili powder, oregano or Italian seasoning, thyme, bay leaves, salt, and black pepper. Stir well to coat the vegetables and cook 1 minute to toast the spices.
Stir in the lentils, diced tomatoes with their juices, vegetable broth, and water. Scrape the bottom of the pot to release any browned bits. Bring to a boil.
Reduce the heat and simmer uncovered for 25-35 minutes, or until the lentils are tender but still hold their shape. Stir occasionally and add a splash of water if the soup becomes thicker than you like.
For a creamier texture, carefully ladle 2-3 cups of the soup into a blender and puree until smooth, then return it to the pot. (Or use an immersion blender and give the soup a few quick pulses.) Stir to combine.
Stir in the spinach or kale and simmer 2-3 minutes, just until the greens wilt and soften.
Remove the bay leaves. Stir in the lemon juice and fresh parsley or cilantro. Taste and adjust salt, pepper, and lemon juice to your preference.
Ladle into bowls and serve.

Notes

I like to top my bowl with red pepper flakes, chili oil / chili crisp or hot sauce, and extra lemon wedges.

Green or brown lentils work best here. They cook up tender but hold their shape. For canned lentils, use about 3 cans (rinsed and drained), reduce the broth by 1 cup, and simmer only 15-20 minutes.

Adjust the Heat. For milder, skip the jalapeno and using a mild chili powder blend. For hotter, add extra jalapeno, hotter chili powder, or hot sauce or chili oil on top.

Texture. For a chunkier soup, skip the blending step. For a thicker stew-like texture, blend more of the pot and thin with extra broth or water as desired.

Storing. Leftovers keep 3-4 days in the fridge and freeze well for up to 3 months. The soup will thicken as it sits - just stir in a splash of water or broth when you reheat.

Nutrition