Lentil Soup Recipe

Rinse and pick

Place the lentils in a fine-mesh sieve and rinse under cold running water until water runs clear. Spread on a tray and pick through to remove any small stones or debris.

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

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in ground cumin, smoked paprika, and dried thyme and cook 30 seconds to bloom the spices.

Add the rinsed lentils to the pot and stir to combine with the vegetables and spices.

Pour in the vegetable broth, canned diced tomatoes with their juices, and 1 cup water. Add the bay leaf and bring the mixture to a gentle boil over medium-high heat.

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

About halfway through cooking, season with kosher salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed toward the end of cooking.

When lentils are tender, remove and discard the bay leaf. For a slightly creamier texture, use an immersion blender to purée about one-quarter to one-half of the soup directly in the pot, or transfer a few cups to a blender, purée, and return to the pot. Stir to combine.

Turn off heat and stir in fresh lemon juice and chopped parsley. Taste and adjust salt, pepper, or lemon as desired.

Ladle soup into bowls, drizzle each with the reserved 1 teaspoon olive oil, and garnish with additional parsley or a lemon wedge if desired. Serve hot.