Lentil Soup Recipe

Rinse and sort lentils

Place the lentils in a fine-mesh sieve and rinse under cold running water until water runs clear. Pick out any small stones or debris. Drain well.

Prep vegetables

Peel and dice the onion. Peel and dice the carrots. Trim and dice the celery. Mince the garlic. Measure out spices and tomatoes so they are ready.

Sauté aromatics

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add the diced carrots and celery and cook 4–5 minutes more until beginning to soften. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Build the soup

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the rinsed lentils to the pot along with the canned diced tomatoes (with juices), 6 cups broth and 1 cup water. Add the bay leaf, 1 teaspoon dried thyme, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine.

Simmer

Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially, and simmer until lentils are tender, about 25–30 minutes. Stir occasionally to prevent sticking and check liquid level; add up to 1/2 cup additional water or broth if the soup becomes too thick while simmering.

Adjust seasoning and texture

When lentils are tender, remove and discard the bay leaf. Taste and adjust salt and pepper. For a thicker, creamier texture, use an immersion blender to purée 1/3 to 1/2 of the soup directly in the pot, or transfer 2 cups to a blender, purée, and return to pot. Stir to combine and rewarm briefly.

Finish with acid and herbs: Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. If you like heat, sprinkle in 1/4 teaspoon red pepper flakes to taste. Drizzle 1 teaspoon extra-virgin olive oil over each serving if desired.

Serve: Ladle soup into bowls and garnish with additional parsley and a lemon wedge if desired. Serve hot with crusty bread or crackers.