Lentil Soup Recipe

Rinse 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.

Combine rinsed lentils, vegetable broth, water, and canned diced tomatoes (including juices) in a large heavy-bottomed pot.

Heat 2 tbs olive oil in a medium-large pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the diced carrot and sliced celery and cook 4–5 minutes more until they begin to soften.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the ground cumin, paprika, and dried thyme to the pot and cook 30 seconds while stirring to bloom the spices.

Pour the sautéed aromatics and spices into the pot with the lentils, broth and tomatoes; stir to combine.

Add the bay leaf, salt, black pepper, and red pepper flakes (if using) to the pot. Stir, then bring the soup to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially (lid slightly ajar), and simmer until lentils are tender and soup has slightly thickened, 25–30 minutes. Stir occasionally and skim any foam that rises to the surface.

Taste for seasoning about 20 minutes in and again at the end of cooking; add more salt or pepper as needed.

Remove the bay leaf. For a smoother texture, use an immersion blender to puree 1/3–1/2 of the soup directly in the pot until slightly creamy but still with some whole lentils and vegetable pieces. Alternatively, transfer 2–3 cups of soup to a blender, puree, and return to the pot.

Stir in the lemon juice and chopped parsley. Adjust consistency with up to 1/2 cup additional water or broth if too thick.

Ladle soup into bowls. Drizzle each bowl with a little olive oil and add a dollop of yogurt if desired. Garnish with extra parsley and a grind of black pepper.