Lentil Soup Recipe

Prepare lentils

Rinse 1 cup of lentils in a fine-mesh sieve under cold running water and pick out any stones or discolored lentils. Set aside.

In a large pot, combine the rinsed lentils, 6 cups vegetable broth, 1 cup water, and the 14.5 oz can of diced tomatoes (with juices).

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Add the diced onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring, to deepen flavor.

Pour the sautéed vegetables into the pot with the lentils and liquids, scraping any browned bits from the bottom of the pan into the soup.

Add 1 teaspoon ground cumin, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 bay leaf, 1/4 teaspoon crushed red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the pot. Stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, until lentils are tender and the soup has slightly thickened, 25–30 minutes. Stir occasionally and skim any foam from the surface.

If the soup becomes too thick, add up to 1 cup additional water or broth, a little at a time, to reach desired consistency.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed. Remove and discard the bay leaf.

Turn off the heat. Stir in 1 tablespoon fresh lemon juice to brighten flavors.

Ladle the soup into bowls, garnish with 2 tablespoons chopped fresh parsley, and drizzle with 1 teaspoon olive oil if desired.

Serve warm. Leftovers will keep in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of water if needed.