Lentil Soup Recipe

Rinse the lentils in a fine-mesh sieve under cold water; pick through to remove any debris. Dice the onion, carrots, and celery; mince the garlic. Open the canned tomatoes.

Cook vegetables

Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 1 tablespoon tomato paste to the pot. Cook, stirring, until fragrant and the tomato paste darkens slightly, about 1–2 minutes, taking care not to burn the garlic.

Add the rinsed lentils to the pot and stir to coat with the vegetables and tomato paste for about 1 minute.

Pour in the 6 cups broth and 1 cup water, then add the diced canned tomatoes with their juices. Stir to combine.

Add the dried thyme, dried oregano, bay leaf, smoked paprika and cumin (if using), and about half of the salt and pepper. Stir, bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a gentle simmer. Cover partially with a lid and simmer until the lentils are tender but not falling apart, about 25–30 minutes. Stir occasionally and add a splash of water or broth if the soup thickens too much.

Taste at about 20 minutes and adjust seasoning as needed. Remove and discard the bay leaf.

Turn off the heat. Stir in the red wine vinegar or lemon juice, the remaining salt and pepper to taste, and chopped fresh parsley. If you prefer a creamier texture, use an immersion blender to puree 1 to 2 cups of the soup and then stir it back in (optional).

Ladle into bowls and finish each serving with a drizzle of olive oil if desired. Serve hot with crusty bread or a simple green salad.