Lentil Soup
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Lentil Soup
This lentil soup is hearty, filling, and built from cheap pantry staples. Brown or green lentils simmer with carrots, celery, and tomatoes until tender but still holding their shape, seasoned with cumin and a finish of lemon. It is naturally vegan, high in protein and fiber, and only gets better the next day. A pot feeds a crowd for very little.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 cups dried brown or green lentils, rinsed
- 1 (14-ounce) can diced tomatoes
- 7 cups low-sodium vegetable broth
- 2 bay leaves
- 1.5 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 2 tablespoons fresh lemon juice
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes.
- Stir in the garlic, cumin, and smoked paprika and cook until fragrant, about 1 minute.
- Add the lentils, diced tomatoes, broth, and bay leaves. Bring to a boil, then reduce the heat and simmer until the lentils are tender, 30 to 35 minutes.
- Remove the bay leaves. Stir in the salt and pepper.
- Add the kale and cook until wilted, about 3 minutes.
- Stir in the lemon juice. Taste and adjust the salt, then ladle into bowls.
Tips and variations
- Brown and green lentils hold their shape best. Red lentils break down and make a thicker, smoother soup.
- Do not add salt until the lentils are tender. Salting too early can keep them firm.
- For a thicker soup, blend a few cups and stir them back in, or mash some lentils against the side of the pot.
- The lemon at the end brightens everything. Add a little more if the soup tastes flat.
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Common questions
- Do I need to soak lentils
- No. Unlike dried beans, lentils cook quickly without soaking. Just rinse them and pick out any small stones before adding them to the pot.
- Which lentils are best for soup
- Brown and green lentils keep their shape and give a hearty texture. Red and yellow lentils cook faster and dissolve into a smoother, creamier soup.
- Can I freeze lentil soup
- Yes, for up to 3 months. It thickens as it sits, so add a splash of broth or water when reheating to loosen it back up.
- How do I make lentil soup more filling
- Serve it with crusty bread or over rice, or stir in cooked sausage. A dollop of yogurt and a drizzle of olive oil on top also make it more satisfying.
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