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 not mushy, and a generous handful of kale or spinach goes in at the end. Cumin and smoked paprika give it just enough depth to make it taste like it took far more effort than it did.
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
- Red lentils break down faster and create a thicker, creamier texture. Use them if you want a puree-style soup without blending.
- The lemon juice at the end is essential. It brightens the whole pot and balances the earthiness of the lentils.
- For extra richness, stir in a tablespoon of olive oil just before serving.
- This soup keeps well for 5 days in the fridge and freezes beautifully for up to 3 months.
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Fifteen ingredients, six steps, and it fits on a single 4x6 card with tight handwriting. Write Serves 6, Prep 15, Cook 40 across the top and file it in Soups. This is the weeknight soup you will make on repeat all winter.
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Common questions
- Do I need to soak the lentils
- No. Unlike dried beans, lentils cook quickly without soaking. Just rinse them under cold water and pick out any debris before adding them to the pot.
- Can I use red lentils instead
- Yes, but red lentils break down much faster (about 15 to 20 minutes) and will give you a thicker, more pureed texture rather than a chunky soup. Both are delicious.
- How do I store leftovers
- Refrigerate in an airtight container for up to 5 days. The soup thickens as it sits, so stir in a splash of broth or water when reheating.
- Can I make this in a slow cooker
- Yes. Saute the vegetables and spices first, then add everything to the slow cooker and cook on low for 7 to 8 hours or high for 4 hours. Add the kale and lemon juice at the end.
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