Lentil Soup* Recipe

Rinse lentils under cold water and pick out any stones or debris. Drain and set aside.

Finely dice the onion, peel and dice the carrots, and dice the celery. Mince garlic and chop any optional greens (spinach or kale) and parsley.

Cook the base

In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and bay leaf and cook for 30–60 seconds until fragrant, being careful not to burn the garlic.

Stir in the tomato paste, cumin, smoked paprika, and dried thyme. Cook and stir for 1–2 minutes to bloom the spices and deepen the tomato paste flavor.

Add the rinsed lentils to the pot and stir to coat with the aromatic mixture.

Pour in 6 cups vegetable broth and 1 cup water (or 7 cups total liquid), and add the crushed tomatoes if using. Stir to combine and bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially with a lid, and simmer gently until lentils are tender but not falling apart, about 25–30 minutes. Stir occasionally and skim any foam from the surface.

When lentils are tender, remove the bay leaf. If you prefer a creamier texture, use an immersion blender to purée about one-third of the soup right in the pot, or transfer a portion to a blender and return it to the pot. Be careful with hot liquids.

Stir in the red wine vinegar or lemon juice, salt, and black pepper. Taste and adjust seasoning—add more salt, pepper, or vinegar/lemon as needed. If using optional greens, stir them in now and cook for 2–4 minutes until wilted.

If the soup is too thick, add up to 1 cup additional broth or water to reach desired consistency. Reheat gently to meld flavors, about 2–3 minutes.

Ladle the soup into bowls. Drizzle with 1 tsp olive oil, sprinkle chopped parsley and a pinch of red pepper flakes if desired. Serve hot with crusty bread or a squeeze of extra lemon.