Lentil Soup Recipe

Rinse lentils

Place the lentils in a fine-mesh sieve and rinse under cold running water, removing any small stones or debris. Drain well.

Chop the onion, dice carrots and celery, mince the garlic, and drain the canned tomatoes.

In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil (and 1 tablespoon butter if using) over medium heat until shimmering but not smoking.

Add the chopped onion, carrots and celery. Sauté, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook 1–2 minutes, stirring, to deepen its flavor.

Add the drained diced tomatoes and stir to combine with the vegetables.

Add the rinsed lentils to the pot and stir to coat with the tomato-vegetable mixture.

Pour in 6 cups vegetable broth and 1 cup water. Stir to combine.

Add the ground cumin, smoked paprika, dried thyme (or oregano), bay leaf, salt, black pepper, and red pepper flakes (if using). Stir once.

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low to maintain a simmer.

Partially cover the pot and simmer until the lentils are tender but hold their shape, about 25–30 minutes for brown or green lentils. Stir occasionally and check liquid level; add up to 1/2 cup water if the soup becomes too thick.

Remove the bay leaf. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Stir in 2 tablespoons fresh lemon juice and 1 tablespoon olive oil for brightness and a silkier mouthfeel.

If you prefer a creamier texture, use an immersion blender to purée about one-third of the soup directly in the pot (or transfer 2 cups to a blender, purée, and return). Do not over-purée — leave some lentils whole for texture.

Stir in chopped fresh parsley or cilantro just before serving.

Ladle the soup into bowls. Drizzle each serving with a little extra-virgin olive oil and garnish with additional chopped herbs and a lemon wedge if desired.

Serve hot with crusty bread or over rice. Leftovers keep refrigerated for up to 4 days or freeze for up to 3 months.