Lentil Or Veggie Soup Recipe

Prepare vegetables and lentils

Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs clear. Dice carrot, celery, potato (if using) and chop the onion. Mince the garlic.

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

Add the chopped onion, carrot, and celery. Sauté, stirring occasionally, for 6–8 minutes until the onions are translucent and vegetables begin to soften.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Stir in ground cumin, smoked paprika, ground coriander, and dried thyme. Cook spices with the vegetables for 30–60 seconds to bloom their flavors.

Add the rinsed lentils, diced potato (if using), canned crushed tomatoes, vegetable broth, bay leaf, salt, black pepper, and red pepper flakes (if using). Stir to combine.

Bring the soup to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer. Cover partially and simmer for 20–25 minutes, stirring occasionally, until lentils are very tender and vegetables are cooked through.

If the soup becomes too thick, add up to 1 cup additional vegetable broth or water to reach desired consistency.

Remove the pot from the heat. Remove and discard the bay leaf.

For a creamy texture, use an immersion blender to puree about half the soup directly in the pot, or transfer 2–3 cups to a blender, puree until smooth, and return to the pot. Stir to combine. (Skip this step if you prefer a fully chunky soup.)

Stir in fresh lemon juice and chopped parsley or cilantro. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Ladle into bowls, drizzle with a little extra-virgin olive oil, and sprinkle additional chopped herbs if desired. Serve hot.