Lentil Soup Recipe

Rinse and sort lentils

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

Sweat aromatics

In a medium-large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in 1 tbsp tomato paste, smoked paprika and dried thyme; cook 1 minute to remove raw tomato taste and bloom the spices.

Simmer lentils

Add the rinsed lentils, 6 cups water or vegetable stock, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to a low simmer. Partially cover and simmer until lentils are tender but not falling apart, about 25–30 minutes (longer for older lentils). Stir occasionally and adjust liquid if soup becomes too thick by adding up to 1/2 cup extra water or stock.

Adjust texture

Remove and discard the bay leaf. For a thicker, creamier soup, remove 1 to 1.5 cups of the cooked lentils and vegetables to a bowl and mash with a fork or quick-hand blender; return the mash to the pot and stir to incorporate. Alternatively, pulse 1/3 of the soup with an immersion blender for a partially puréed texture.

Season and finish

Stir in 1 tsp red wine vinegar or lemon juice and taste; adjust seasoning with more salt and pepper if needed. If using parsley, stir in 2 tbsp chopped parsley just before serving.

Preheat oven to 400°F (200°C) or use a toaster oven. Lightly brush each bread slice with about 1/2 tsp olive oil (total 1 tsp). Sprinkle lightly with 1/8 tsp salt. Place slices on a baking sheet and bake 6–8 minutes, flipping once halfway, until edges are golden and bread is crisp. For extra crispness, broil 1 minute per side watching closely to avoid burning. Let cool slightly; result should weigh roughly 2 oz total for the two slices.

Ladle the soup into bowls, about 1.5 to 2 cups per serving (see servings). Garnish with an extra drizzle of olive oil if desired. Serve with a lemon slice on the side and the 2 oz crispy bread placed at the rim or on a separate plate. Encourage diners to squeeze lemon into the soup to brighten flavors.