Lentil soup

Here’s a warm, comforting, and nutritious Lentil Soup recipe you’ll love. Plus, you’ll find ideas for delicious variations and helpful tips to get the most flavor.

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🥣 Classic Lentil Soup

Ingredients (6 servings)

• 3 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 2 cups lentils (brown, green, or French/Puy lentils) — no need to soak

• 6 cups broth (vegetable or chicken)

• 1 can (14 oz) diced tomatoes

• 1 bay leaf

• 1 tsp ground cumin

• Salt & pepper, to taste

Instructions

1. Sauté aromatics
   Heat oil in a large pot over medium heat. Add onion, celery, carrots, and sauté until softened (about 5–8 min).
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2. Add garlic & spices
   Stir in garlic, cumin, and bay leaf. Cook until fragrant—about 1 minute.

3. Simmer
   Add lentils, broth, diced tomatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer until lentils are tender (30–40 minutes).

4. Adjust texture (optional)
   For a creamier version, blend ½ the soup with an immersion blender before returning to the pot.

5. Finish & serve
   Discard the bay leaf, taste and adjust seasoning. Serve hot with bread and a splash of olive oil or lemon juice.

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🔁 Flavor Boosts & Variations

• Smoky & Hearty (with bacon)

Add chopped bacon at the start for a deep savory flavor. Perfect with French green lentils.
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• Italian-style

Include celery, onion, carrot, garlic, tomatoes, brown lentils, thyme, bay, oregano, and finish with lemon zest and parsley.
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• Red Lentil + Mediterranean flair

Use red lentils, cumin, paprika, pour in broth, cook, then blend partway. Top with parsley or cilantro and lemon.

• Middle Eastern/west Asian

Make Shorba Adas with turmeric, cumin, red/yellow lentils, carrots, onions, and lemon juice finish.
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• Creamy Italian agriturismo

Sauté onion, celery, carrot, garlic in olive oil. Add lentils, broth, bay leaf, rosemary, cherry tomatoes—cook until lentils are just tender.
lacucinaitaliana.com

• One-Pot Fall Soup (EatingWell style)

Start with mirepoix + Parmesan rind for extra umami, use French green/black lentils, tomatoes, broth, and finish with kale and a squeeze of lemon or vinegar.
eatingwell.com

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✅ Tips for Perfect Lentil Soup

• Rinse and pick through lentils to remove debris.
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• French/Puy lentils hold their shape and have a peppery note; use red lentils for speedy, creamy texture.

• Blending about half the soup creates a lovely thick consistency while keeping some texture.
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• Finish with lemon or vinegar to brighten flavors.
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• Freezes beautifully — store up to 3 months; thin with broth if it thickens.
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📋 Quick Reference Table

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This Lentil Soup is comforting, adaptable, and packed with nutrition. Let me know if you’d like a slow-cooker version, vegan twists, or spice-level adjustments!