Lentil Recipe

Prepare lentils

Rinse 1 cup lentils thoroughly under cold water and remove any small stones or debris. Drain and set aside.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion (1 cup) and a pinch of salt; cook 5–7 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Add the diced carrots (2 cups) and celery (1 cup) to the pot and cook for 4–5 minutes, stirring occasionally, until slightly softened.

Stir in the minced garlic (3 cloves) and cook 30–45 seconds until fragrant, taking care not to let it brown.

Build flavor

Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. Then add 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon ground cumin (optional), and the bay leaf; cook 30 seconds to release the herbs' aroma.

Add liquids and lentils

Pour in 6 cups vegetable broth and 1 cup water, then add the rinsed lentils and the 14.5 oz can diced tomatoes (with their juices). Stir to combine and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially with a lid, and simmer gently for 25–30 minutes, stirring occasionally, until the lentils are tender but holding shape.

Adjust texture and seasoning

If you prefer a thicker soup, use an immersion blender to pulse about 1–2 cups of the soup until slightly puréed, or remove 1–2 cups to a blender, purée, then return to the pot. Stir in 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Finish with parsley & lemon

Remove and discard the bay leaf. Stir in 1 cup chopped fresh parsley and 2 tablespoons fresh lemon juice to brighten flavors. Simmer 1–2 more minutes, then remove from heat and let rest 5 minutes before serving.

Warm the homemade pita: wrap pita in foil and warm in a 325°F (160°C) oven for 5–8 minutes, or heat directly on a dry skillet for 30–60 seconds per side until pliable and warm.

Ladle soup into bowls, garnish with the extra chopped parsley (2 tablespoons) and a pinch of red pepper flakes if desired. Serve each bowl with a warm pita on the side.