Hearty Lentil Soup

Name: Hearty Lentil Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2.7 pinch 1 cup brown or green lentils; 0.5 box 2 tablespoons olive oil; 5 half 1 onion, chopped; 4.3 pinch 2 carrots, diced; 7.5 half 2 celery stalks, diced; 7.1 fl oz 2 cloves garlic, minced; 7.7 as needed 1 teaspoon cumin; 2.5 bag 1/2 teaspoon smoked paprika; 7.7 drop 4 cups vegetable broth; 9.4 half 1 (14.5-ounce) can diced tomatoes; 7.5 lb Salt and pepper to taste; 0.8 cup 1 tablespoon lemon juice; 0.5 package Fresh parsley, for garnish (optional); 2.8 l Plain yogurt, for garnish (optional)

By Natasha Scott

November 16, 2025

4552 views

This hearty lentil soup is packed with vegetables and flavor, making it a perfect comforting and nutritious meal. The combination of lentils, carrots, celery, and diced tomatoes creates a rich and satisfying base, while the garlic, cumin, and smoked paprika add warmth and depth. A splash of lemon juice at the end brightens the flavors and balances the earthiness of the lentils. Feel free to customize it with your favorite herbs and spices, or add a dollop of plain yogurt for extra creaminess. This soup is perfect for meal prepping, as the flavors meld together even more beautifully as it sits. It is a great source of protein, fiber, and vitamins, making it a healthy and delicious option for any time of the year. Serve with a crusty bread or a side salad for a complete and balanced meal. It's also a great way to use up leftover vegetables in your fridge. Enjoy!

Ingredients

1 cup brown or green lentils - 2.7 pinch
2 tablespoons olive oil - 0.5 box
1 onion, chopped - 5.0 half
2 carrots, diced - 4.3 pinch
2 celery stalks, diced - 7.5 half
2 cloves garlic, minced - 7.1 fl oz
1 teaspoon cumin - 7.7 as needed
1/2 teaspoon smoked paprika - 2.5 bag
4 cups vegetable broth - 7.7 drop
1 (14.5-ounce) can diced tomatoes - 9.4 half

Cooking Steps

Step 1

Rinse 1 cup of brown or green lentils in a fine-mesh sieve under cold water until the water runs clear.

Step 2

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 3

Add 2 cloves of minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika to the pot. Cook for another minute until fragrant.

Step 4

Pour in the rinsed lentils, 4 cups of vegetable broth (or chicken broth), and 1 (14.5-ounce) can of diced tomatoes (undrained). Season with salt and pepper to taste.

Step 5

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.

Step 6

Stir in 1 tablespoon of lemon juice to brighten the flavors.

Step 7

Serve hot, garnished with fresh parsley or a dollop of plain yogurt, if desired.

# Pressure-Cooked # Customizable # Healthy # Make-Ahead # Beans