Lentils may not be flashy, but they know how to hold a soup together. This one’s deeply earthy, full of cozy spices, and surprisingly filling – like a sweater in edible form.
It’s also incredibly forgiving, endlessly customizable, and friendly to just about every dietary restriction (unless you’re anti-soup, in which case… we can’t help you).
Jump to RecipeIngredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup dried lentils (green or brown), rinsed
- 1 (15 oz) can diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- Juice of 1 lemon
- Salt & pepper to taste
- Optional garnish: chopped parsley or cilantro
Kitchen Tool Tips
Large Soup Pot – roomy for lentils to expand and simmer evenly.
Ladle or Wooden Spoon – to stir lentils without crushing them.
Fine Mesh Strainer – for rinsing lentils cleanly.
Instructions
- Sauté aromatics: Heat oil over medium heat. Add onion, carrot, celery; cook ~6 min. Stir in garlic, cumin, smoked paprika; cook 1 min.
- Add lentils & tomatoes: Stir in lentils and diced tomatoes.
- Simmer: Pour in broth. Bring to boil, then reduce heat and simmer 25–30 min until lentils are tender.
- Finish: Stir in lemon juice; season with salt and pepper.
Nutritional Info (4 servings)
- Calories: 280
- Fat: 6 g
- Carbs: 44 g
- Protein: 14 g
- Fiber: 16 g
- Sodium: 620 mg
How to Serve
Serve with fresh parsley or cilantro, a drizzle of olive oil or yogurt dollop, and crusty bread or flatbread.
Storage
- Fridge: Up to 5 days.
- Freezer: Freeze for 3 months.
- Reheating: Warm over low heat; add splash of water/broth if too thick.
FAQs
Can I use red lentils?
Yes—they cook faster and become softer. Check texture at ~20 min.
Is this soup gluten‑free?
Yes, as long as your broth is gluten‑free.
Can I add greens?
Stir in spinach or kale in the last 5 minutes of cooking for added nutrition.
Optional Add‑On
Flavor Pairing Suggestions: Serve with garlic feta toast, lemon-tahini drizzle, or spicy harissa swirl.
4
servingsKeep the screen of your device on
Ingredients
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup dried lentils (green or brown), rinsed
1 can diced tomatoes
4 cups low-sodium vegetable or chicken broth
Juice of 1 lemon
Salt & pepper to taste
Optional garnish: chopped parsley or cilantro
Directions
- Sauté aromatics: Heat oil over medium heat. Add onion, carrot, celery; cook ~6 min. Stir in garlic, cumin, smoked paprika; cook 1 min.
- Add lentils & tomatoes: Stir in lentils and diced tomatoes.
- Simmer: Pour in broth. Bring to boil, then reduce heat and simmer 25–30 min until lentils are tender.
- Finish: Stir in lemon juice; season with salt and pepper.
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