Name: Lentil Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 medium yellow onion, small diced; 2 medium carrots, small diced; 2 celery ribs, small diced; 3 cloves garlic, minced; 3 leaves kale, stemmed and sliced; 1 lemon, juiced (about 3 tablespoons juice); ¼ cup extra virgin olive oil; 2 tablespoons tomato paste; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 (28-ounce) can fire-roasted diced tomatoes; 6 cups low-sodium vegetable broth; 1 cup green or brown lentils

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Introduction

This hearty lentil soup is a comforting and nutritious meal perfect for any day. Packed with vegetables, flavorful spices, and tender lentils, it’s both satisfying and easy to make. A touch of lemon and kale brightens up this classic dish.

A close-up of two white bowls filled with thick vegetable soup, featuring visible layers of bright red tomato chunks, orange carrot pieces, translucent celery, dark green spinach leaves, and small lentils, all held in a rich, reddish-brown broth with textured bits. A silver spoon rests in the bottom bowl, partially immersed in the soup. The bowls are placed on a white marbled surface, with parts of a white pot of the same soup visible on the right side and a folded white napkin near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra virgin olive oil
1 medium yellow onion, small diced
2 medium carrots, small diced
2 celery ribs, small diced
2 tablespoons tomato paste
3 to 4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
1 cup green or brown lentils
3 leaves kale, stemmed and sliced
1 lemon, juiced (about 3 tablespoons)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, stirring for 4 to 5 minutes until the onion becomes translucent.
Step 2: Add the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Stir to combine and toast the spices for 1 to 2 minutes to release their aroma.
Step 3: Stir in the fire-roasted diced tomatoes, vegetable broth, and lentils. Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and simmer for 25 to 30 minutes, until the lentils are tender.
Step 4: Choose your texture: keep the soup chunky as is, or use an immersion blender to blend a few spots for a creamier consistency.
Step 5: Stir in the sliced kale and lemon juice. Simmer for an additional 1 to 2 minutes until the kale softens. Taste and adjust seasoning with more lemon juice, salt, or pepper as desired before serving.

Tips & Variations

For added protein, stir in cooked sausage or diced chicken before simmering.
Swap kale for spinach or Swiss chard if preferred.
If you like a spicier soup, add a pinch of crushed red pepper flakes with the spices.
Using fire-roasted tomatoes gives extra depth, but regular diced tomatoes work well too.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a white bowl filled with chunky vegetable soup with rich red broth. The soup has three main layers: a thick liquid base with visible red and orange tones from tomatoes and broth, a middle layer of diced vegetables including green celery, orange carrots, and wilted dark green spinach leaves, and a top layer of black pepper sprinkled for texture. A silver spoon rests inside the bowl, slightly submerged in the soup, showing some of the small grains and pieces floating. In the background, there is another white bowl of soup and a white pot with more soup inside, all sitting on a white marbled surface with a small wedge of lemon to the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Yes, red lentils cook faster and tend to break down more, resulting in a smoother texture. Adjust simmering time to about 15–20 minutes to avoid overcooking.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and plant-based ingredients only. Just ensure your broth is vegan-friendly.