Go Back
A bowl of hearty lentil soup with herbs

Lentil Soup

This recipe provides a quick and delicious way to prepare a hearty lentil soup, perfect for a weeknight meal or a comforting lunch. It's packed with flavor and ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups red lentils
  • 6 cups vegetable broth
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion chopped
  • 2 garlic cloves minced
  • 14.5 oz canned diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Fine-mesh sieve
  • Large pot or Dutch oven

Method
 

Preparation
  1. Rinse the red lentils thoroughly under cold water using a fine-mesh sieve, then set them aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion, diced carrots, and diced celery.
  3. Sauté the vegetables for 5-7 minutes until they soften, stirring occasionally, then add the minced garlic and cook for another minute until fragrant.
Cooking
  1. Stir in the rinsed lentils, vegetable broth, diced tomatoes, dried thyme, bay leaf, salt, and black pepper, ensuring all ingredients are well combined.
  2. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender.
  3. Remove the bay leaf from the soup and taste, adjusting the seasonings as needed, adding more salt or pepper if desired.
Serving
  1. Ladle the hot lentil soup into bowls and serve immediately, optionally garnished with fresh parsley or a drizzle of olive oil.

Notes

For extra flavor, you can add a pinch of smoked paprika or a dash of cumin along with the other spices. This soup also freezes well, making it great for meal prep.