Lentil Soup Recipe

Rinse lentils

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

In a large heavy-bottom pot or Dutch oven, combine the rinsed lentils, 6 cups vegetable broth, crushed tomatoes (including juices), and 1 cup additional water. Stir to combine and set aside while preparing aromatics.

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the diced carrots and celery and cook for another 5 minutes until they begin to soften.

Stir in the minced garlic and cook 30–60 seconds until fragrant, careful not to brown.

Add the bay leaves to the pot, then pour the onion-carrot-celery mixture into the pot with the lentils and liquids (or if you prepared the lentils in the same pot, simply continue).

Add dried thyme, ground cumin, smoked paprika (if using), salt, black pepper, and red pepper flakes to the pot. Stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer. Partially cover and simmer until lentils and vegetables are tender, about 25–30 minutes. Stir occasionally and check liquid level; add up to 1/2–1 cup extra water or broth if soup becomes too thick.

Taste and adjust seasoning as the lentils near tenderness, adding up to another 1/2 teaspoon salt or more pepper as needed.

When lentils are cooked through and the texture is to your liking, remove and discard the bay leaves. If you prefer a creamier soup, use an immersion blender to purée about one-third to one-half of the soup directly in the pot, or transfer a portion to a blender, then return to the pot. Alternatively, leave fully chunky.

Stir in the lemon juice and chopped parsley. Adjust seasoning one more time.

Ladle into bowls, drizzle each serving with about 1 teaspoon extra-virgin olive oil, and garnish with additional parsley or a lemon wedge if desired. Serve hot.