Description
This hearty lentil soup recipe combines green or brown lentils with onion, garlic, carrot, celery, tomatoes, potatoes, herbs, spices, and savory broth. It cooks into a thick, comforting soup that works well for family dinners, meal prep, and freezer meals.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 large carrot, chopped
1 celery stalk, chopped
2 cups dried green lentils or brown lentils
3 large tomatoes, diced
2 medium potatoes, diced into 1-inch pieces
2 liters low sodium chicken stock or broth
2 teaspoons vegetable stock powder or bouillon powder
2 teaspoons sweet or mild paprika
1 teaspoon ground cumin
1 tablespoon fresh thyme, chopped, optional
1/4 cup fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Extra fresh parsley, for garnish
Crusty bread or garlic toast, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the carrot and celery and cook for about 8 minutes, stirring occasionally, until they begin to soften.
5. Add the lentils and stir for 2 to 3 minutes so they become coated with the vegetable mixture.
6. Stir in the diced tomatoes and cook until they begin to soften and break down.
7. Add the diced potatoes and continue cooking for several minutes, stirring occasionally.
8. Pour in the broth, then add the stock powder, paprika, cumin, thyme, and parsley.
9. Bring the soup to a gentle simmer, reduce the heat, cover, and cook for 40 to 50 minutes until the lentils and potatoes are tender.
10. Mash a portion of the soup with a potato masher or briefly blend part of it with an immersion blender to create a thicker texture.
11. Season with salt and black pepper to taste.
12. Garnish with fresh parsley and serve hot with crusty bread or garlic toast.
Notes
Green and brown lentils do not require soaking before cooking. Rinse them well before adding them to the soup.
For a vegetarian version, replace the chicken broth with vegetable broth.
Add cooked chicken thighs if you want extra protein.
For deeper flavor, substitute smoked paprika for sweet paprika.
Add spinach or kale near the end of cooking if desired.
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Add a little broth or water when reheating if the soup becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 3 g
- Sodium: 229 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 17 g
- Protein: 19 g
- Cholesterol: 0.1 mg