Lentil Soup Recipe

Rinse lentils

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

In a large pot or Dutch oven, combine rinsed lentils, vegetable broth, water, and canned diced tomatoes (including juices). Bring to a gentle simmer over medium-high heat.

While the liquid is heating, heat 2 tbs olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.

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

Add the cooked aromatics to the simmering lentils. Stir to combine.

Stir in the ground cumin, smoked paprika, dried thyme, bay leaf, salt, and black pepper to the pot. Reduce heat to maintain a gentle simmer.

Cover partially and simmer until the lentils are tender but not mushy, about 25–30 minutes. Stir occasionally and add up to 1/2 cup water if the soup becomes too thick.

Taste and adjust seasoning as needed—add more salt or pepper if required. Remove and discard the bay leaf.

If you prefer a smoother texture, use an immersion blender to purée 1/3–1/2 of the soup directly in the pot, leaving the rest chunky. Alternatively, transfer 3 cups to a blender, purée, and return to the pot.

Stir in the fresh lemon juice, chopped parsley, and red pepper flakes. Warm through for 1–2 minutes (do not boil) so flavors meld.

Ladle the soup into bowls, finish with a drizzle of the optional olive oil, and serve hot.