Lentil Soup Recipe

Rinse and chop

Rinse the lentils carefully in a fine-mesh sieve under cold running water; pick out any small stones or debris. Finely dice the onion, peel and dice the carrots, and dice the celery. Mince the garlic and chop the parsley. If using spinach or kale, rinse and roughly chop.

Cook vegetables

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. Season lightly with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.

Toast spices and add tomatoes

Stir in the dried thyme, paprika, and cumin (if using) and cook for 30 seconds to bloom the spices. Pour in the crushed tomatoes and cook for 2 minutes, stirring, to reduce raw tomato flavor.

Add lentils and liquids

Add the rinsed lentils to the pot, then pour in 6 cups vegetable broth and 1 cup water. Add the bay leaf. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to low, partially cover the pot, and simmer gently until the lentils are tender but not falling apart, about 25–30 minutes for brown lentils (green lentils may take 30–35 minutes). Stir occasionally and skim any foam from the surface.

Adjust seasoning

When lentils are tender, remove and discard the bay leaf. Stir in 1.5 teaspoons salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Taste and adjust salt and pepper to preference.

Add greens (optional)

If using spinach or kale, stir in the chopped greens and cook until wilted, about 2–3 minutes for spinach, 4–5 minutes for kale.

Finish with acid and herbs

Remove the pot from heat and stir in 1 tablespoon red wine vinegar or lemon juice and the chopped parsley. Drizzle 1 teaspoon extra-virgin olive oil over the soup for a glossy finish.

Ladle the soup into bowls. Add a dollop of Greek yogurt or sour cream if desired and garnish with additional parsley and a crack of black pepper. Serve with crusty bread on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.