Cozy Lentil Soup Recipe

I grew up eating warm bowls of lentil soup, so this dish always feels like the ultimate comfort food to me. Over the years I have tried many variations, but I always come back to this simple version that lets the natural flavors shine.

This Lentil Soup is my favorite way to warm up on a chilly day because it uses basic pantry staples like green lentils and carrots. It comes together quickly on the stove for a healthy meal that tastes like it simmered all day long.

Why This Lentil Soup Will Become Your Go-To Recipe

The beauty of this recipe lies in its incredibly simple ingredient list that creates a surprisingly rich flavor profile. You do not need any fancy equipment or hard-to-find spices to make a pot of this nourishing soup tonight.

It is also one of the most budget-friendly meals I make since lentils are affordable and pantry-friendly. You can easily double the batch to have healthy lunches ready for the entire week.

The texture of green lentils holds up beautifully during cooking so you get a perfect bite without any mushiness. I love how the squeeze of lemon juice at the end brightens everything up and brings all the savory notes together.

If you enjoyed this cozy bowl, you might also like my Irresistible Instant Pot Chicken Tortilla Soup Recipe for another warming option. For a hearty pasta night, my Irresistible Slow Cooker Taco Pasta is a family favorite that is just as easy to prepare.

Everything You Need for Perfect Lentil Soup

Here are the fresh ingredients you need to gather for this recipe:

• Olive oil: Used to sauté the aromatics and build a flavor base.
• Yellow onion: Diced evenly to provide sweetness and depth to the broth.
• Carrots: Adds a lovely color and natural sweetness to the soup.
• Celery stalks: Essential for that classic savory base flavor.
• Garlic cloves: Freshly minced garlic adds an aromatic punch that powders cannot match.
• Ground cumin: Provides a warm and earthy note that pairs perfectly with lentils.
• Dried thyme: An herbal addition that complements the vegetables.
• Salt: Enhances all the other flavors in the pot.
• Black pepper: Adds a little bit of heat and bite.
• Green lentils: These hold their shape well during simmering so rinse them thoroughly before using.
• Vegetable broth: Low sodium is best so you can control the saltiness yourself.
• Lemon: Fresh juice added at the very end wakes up the entire dish.
• Fresh parsley: A bright green garnish that looks beautiful and tastes fresh.

My Method for Perfect Lentil Soup

I find this process very straightforward and relaxing:

1. Start by heating the olive oil in a large Dutch oven or heavy pot over medium heat to prevent burning. Add the diced onion, carrots, and celery, stirring them occasionally for about five to seven minutes until the onions become translucent and the vegetables start to soften.
2. Stir in the minced garlic and sauté for another two minutes until the aroma fills your kitchen. Add the ground cumin, dried thyme, salt, and black pepper, stirring constantly to coat the vegetables in the spices and toast them slightly for deeper flavor.
3. Pour the rinsed green lentils and the vegetable broth into the pot and stir everything to combine. Increase the heat to bring the mixture to a rolling boil, then immediately reduce the heat to low and place the lid on the pot.
4. Let the soup simmer gently for roughly 30 to 35 minutes until the lentils are tender but still have a slight bite. Turn off the heat completely and stir in the fresh lemon juice before serving warm with a garnish of chopped parsley.

My Best Tips for Perfect Lentil Soup

I always recommend rinsing the Lentil Soup lentils thoroughly in a fine-mesh sieve before adding them to the pot. This removes any dust or debris and ensures the final broth stays clear and appetizing.

If you prefer a thicker consistency, you can use an immersion blender to pulse the soup a few times after cooking. This blends some of the lentils to create a creamy texture while leaving plenty of whole lentils for bite.

Be careful not to add the lemon juice while the soup is still boiling rapidly. Adding the acid after you turn off the heat keeps the fresh citrus flavor bright and prevents it from becoming bitter.

How I Like to Serve This Lentil Soup

This Lentil Soup pairs wonderfully with a slice of crusty artisan bread or warm pita for dipping. I often serve it alongside a crisp green salad with vinaigrette to balance the hearty warmth of the bowl.

For an extra touch of richness, try drizzling a little high-quality olive oil over the top right before eating. A sprinkle of red pepper flakes also adds a nice kick if you enjoy a bit of heat with your meal.

Join me on Pinterest for more delicious recipes and meal inspiration.

Lentil Soup Recipe

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A comforting and hearty lentil soup made with green lentils, fresh vegetables, and savory spices. This easy homemade recipe is perfect for a healthy weeknight dinner.

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Ingredients

• 2 stalks celery, diced
• 1 1/2 cups green lentils, rinsed well
• 1 yellow onion, diced
• 2 tablespoons extra virgin olive oil
• 6 cups vegetable broth, low sodium
• 1 teaspoon dried thyme
• 2 large carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• Fresh parsley, chopped for garnish

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Instructions

1. Start by heating the olive oil in a large Dutch oven or heavy pot over medium heat to prevent burning. Add the diced onion, carrots, and celery, stirring them occasionally for about five to seven minutes until the onions become translucent and the vegetables start to soften.
2. Stir in the minced garlic and sauté for another two minutes until the aroma fills your kitchen. Add the ground cumin, dried thyme, salt, and black pepper, stirring constantly to coat the vegetables in the spices and toast them slightly for deeper flavor.
3. Pour the rinsed green lentils and the vegetable broth into the pot and stir everything to combine. Increase the heat to bring the mixture to a rolling boil, then immediately reduce the heat to low and place the lid on the pot.
4. Let the soup simmer gently for roughly 30 to 35 minutes until the lentils are tender but still have a slight bite. Turn off the heat completely and stir in the fresh lemon juice before serving warm with a garnish of chopped parsley.

Notes

For a thicker soup, pulse an immersion blender through the pot 2-3 times before serving. Leftovers store well in the refrigerator for up to 5 days.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 30 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6g
• Sodium: 615mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 25g
• Protein: 20g
• Cholesterol: 0mg

Keywords: lentil soup recipe, easy lentils, homemade vegetable soup, healthy dinner, green lentils