Hearty Lentil Soup (Printable)

A comforting lentil and vegetable blend rich in flavor and nutrients, ideal for cozy meals.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Lentils & Broth

06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (14.5 ounces) diced tomatoes with juices
08 - 6 cups vegetable broth
09 - 2 bay leaves

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon ground cumin
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon freshly ground black pepper
14 - 1 teaspoon salt, plus more to taste

→ Finishing

15 - 2 cups chopped fresh spinach or kale
16 - 2 tablespoons chopped fresh parsley (optional)
17 - Juice of ½ lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juices, vegetable broth, bay leaves, dried thyme, ground cumin, smoked paprika, black pepper, and salt. Stir to combine.
04 - Bring mixture to a boil, reduce heat, cover, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender.
05 - Remove bay leaves, stir in chopped spinach or kale, and cook for 2 to 3 minutes until wilted.
06 - Stir in lemon juice and chopped parsley if using. Adjust seasoning to taste.
07 - Serve hot, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • It tastes better the next day, which means less work and more flavor when you need it most.
  • Everything goes into one pot, so cleanup is as easy as the cooking.
  • Lentils hold their shape and give you that satisfying, stick to your ribs feeling without any heaviness.
  • You can throw in whatever vegetables are sitting in your fridge and it still turns out right.
02 -
  • Don't skip rinsing the lentils, you'll end up with cloudy foam on top that you'll have to skim off.
  • If the soup thickens too much as it sits, add a splash of broth or water when you reheat it.
  • Lemon juice goes in at the very end, if you add it too early the acidity can make the lentils tough.
03 -
  • Toast the cumin in the pot for 30 seconds before adding the liquid, it makes the flavor deeper and warmer.
  • Add a parmesan rind to the pot while it simmers, it melts into the broth and adds a quiet umami that's hard to place but impossible to miss.
  • If you're meal prepping, store the lemon juice separately and add it right before eating so the soup stays bright.

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