Crushed Lentil Soup Recipe

Prepare lentils

Rinse 1.5 cups lentils under cold water, pick out any debris or stones, then drain well.

In a large pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering.

Add the finely chopped onion, diced carrot, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and 1 tbs tomato paste; cook and stir for 1 minute until fragrant and the tomato paste darkens slightly.

Stir in 1 tsp ground cumin, 0.5 tsp smoked paprika, and 0.5 tsp dried thyme and cook for 30 seconds to bloom the spices.

Add the rinsed lentils to the pot, then pour in 6 cups broth and 1 cup water. Add the bay leaf.

Bring the mixture to a simmer over medium-high heat, then reduce heat to low and maintain a gentle simmer, uncovered or partially covered, for 25–30 minutes until lentils are very soft and beginning to break down.

While the lentils simmer, taste the broth. Add 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Adjust seasonings later after crushing.

If the soup reduces too much and becomes thick before lentils are tender, add up to 0.5–1 cup additional water or broth to reach desired consistency.

When lentils are fully soft and most have started to break down, remove the bay leaf. Use an immersion blender directly in the pot to partially crush the lentils, pulsing until the soup reaches a slightly chunky, velvety texture. Alternatively, transfer half the soup to a blender, puree until smooth, then return to the pot and stir to combine. Keep some whole lentils for texture (about 1/3 left unblended).

Stir in 1 tbs lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning: add more salt or pepper as needed.

If desired, stir in 0.25 cup Greek yogurt for creaminess (optional). Warm gently for 2–3 minutes without boiling to prevent yogurt separation.

Ladle soup into bowls, drizzle each with 1 tsp extra-virgin olive oil, and garnish with a sprinkle of chopped parsley and a dollop of yogurt if using.