Lentil Soup Recipe

This hearty Lentil Soup is a comforting bowl of warmth, packed with earthy flavors and wholesome goodness. Tender lentils simmer to perfection, blending with aromatic spices and fresh vegetables for a rich, velvety texture. In just 15 minutes of prep and 45 minutes of cooking, you’ll have a nourishing meal that’s as satisfying as it is simple to make.

Each spoonful offers a delightful balance of savory depth and subtle sweetness, with hints of garlic, cumin, and thyme dancing on your palate. Perfect for chilly evenings or meal prep, this soup is a nutrient-packed delight that’s both filling and flavorful. It’s a timeless recipe that promises to warm your soul and your kitchen with minimal effort.

Ingredients for Lentil Soup

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 medium carrots, chopped (about 2 cups)
• 2 celery stalks, chopped
• 6 small or 3 large kale leaves, stems finely diced, leaves chopped (about 8 cups)
• Heaping ½ teaspoon ground cumin
• 1½ teaspoons sea salt
• Freshly ground black pepper, to taste
• 4 garlic cloves, grated
• 1 (14-ounce) can fire-roasted diced tomatoes
• ¾ cup dry green lentils, rinsed (substitute with brown lentils if needed)
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled (or 1 teaspoon dried thyme)
• 6 cups vegetable broth
• ½ cup chopped fresh parsley, for garnish
• Red pepper flakes, to taste
• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
2. Stir in the garlic, tomatoes, lentils, vinegar, thyme bundle, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender.
3. Add the kale leaves and cook for 5 minutes, or until wilted.
4. Remove the thyme bundle and season the soup to taste with additional salt and pepper if needed.
5. Serve hot, garnished with chopped parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese if desired.

Perfect Pairings: Serving Suggestions

This hearty lentil soup pairs beautifully with a slice of crusty bread or a warm baguette for dipping. For a complete meal, serve it alongside a simple green salad dressed with lemon vinaigrette. If you’re feeling indulgent, add a dollop of creamy yogurt or a sprinkle of grated Parmesan for extra richness.

Make It Your Own: Recipe Variations

Customize this soup to suit your taste! Swap the green lentils for red lentils for a creamier texture, or add diced potatoes for extra heartiness. For a smoky twist, stir in a teaspoon of smoked paprika. If you’re not a fan of kale, try spinach or Swiss chard instead. The possibilities are endless!

Save Time: Prep-Ahead Tips

To save time, chop your veggies the night before and store them in an airtight container in the fridge. You can also double the recipe and freeze half for a quick meal later. Simply thaw and reheat on the stove for a comforting dinner in minutes.

Keep It Fresh: Storage and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium heat, adding a splash of broth or water if it’s too thick. This soup also freezes well—just portion it into freezer-safe containers and enjoy within 3 months.

Essential Tools: Equipment Guidance

A large pot or Dutch oven is key for this recipe, as it allows plenty of room for the lentils and veggies to simmer. A microplane grater makes quick work of grating the garlic, and a bundle of fresh thyme sprigs tied with kitchen twine ensures easy removal before serving.

Lentil Soup

Amy

This hearty Lentil Soup is a comforting bowl of warmth, packed with earthy flavors and wholesome goodness. In just 15 minutes of prep and 45 minutes of cooking, you’ll have a nourishing meal that’s as satisfying as it is simple to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 medium carrots, chopped (2 cups)
• 2 stalks celery, chopped
• 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)
• Heaping ½ teaspoon ground cumin
• 1½ teaspoons sea salt
• Freshly ground black pepper
• 4 cloves garlic, grated
• 1 (14-ounce) can fire-roasted diced tomatoes
• ¾ cup dry green lentils, rinsed
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled
• 6 cups vegetable broth
• ½ cup chopped fresh parsley, for garnish
• Red pepper flakes
• Grated Parmesan cheese, for serving, optional

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
• Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
• Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.

Keyword comfort food, healthy, lentils, soup, vegetarian

Tried this recipe?Let us know how it was!