Lentil Soup Recipe

Prepare lentils

Rinse the red lentils under cold running water until the water runs clear. Pick through to remove any small stones or debris. Set aside to drain.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 1 tablespoon tomato paste to the pot. Cook, stirring, for 1–2 minutes until fragrant and the tomato paste darkens slightly (this deepens the flavor).

Toast spices

Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 30–45 seconds to bloom the spices and release their aroma.

Simmer lentils

Add the rinsed red lentils, 6 cups vegetable broth, and 1 bay leaf to the pot. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered until the lentils are very soft and beginning to break down, about 20–25 minutes. Stir occasionally to prevent sticking. If the soup becomes too thick, add up to 1 cup more broth or water to reach desired consistency.

Remove bay leaf & season

Once the lentils are tender, remove and discard the bay leaf. Stir in 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Puree

Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, working in batches, transfer the soup to a countertop blender and blend until smooth (carefully vent the lid to release steam). Return soup to the pot.

Finish with acid

Stir in 2 tablespoons fresh lemon juice to brighten the flavors. Reheat gently if needed, but do not boil vigorously after adding lemon to preserve brightness.

Adjust texture

If you prefer a silkier soup, whisk in up to 1/2 cup plain yogurt or labneh off the heat until smooth (optional). Alternatively, drizzle 1 tablespoon olive oil into the soup for extra richness.

Serve

Ladle the soup into bowls. Garnish each bowl with a dollop of yogurt (if using), a drizzle of olive oil, and a sprinkle of chopped fresh parsley or cilantro. Serve hot with lemon wedges on the side for extra brightness.