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Best Lentil Soup Recipe: Hearty, Healthy & Easy

Recipe by Evelyn Marcella Rivera

A bright, cozy lentil soup finished with a lemon–parsley gremolata. Minimal prep, big flavor, and perfect for make‑ahead lunches or a weekend pot.

  • Total Time1 hour 15 minutes
  • Yield8 servings 1x

Ingredients

Units Scale

Lemon-Parsley Gremolata

  • 2 tbsp lemon zest (from 1-2 lemons)
  • 1/2 cup fresh parsley leaves, chopped
  • 6 cloves garlic, minced (about 2 tbsp total)
  • 1/4 cup extra-virgin olive oil (for gremolata)
  • kosher salt and freshly ground black pepper (to taste)

Soup

  • 1/4 cup extra-virgin olive oil (for sautéing)
  • 1 large leek, white and pale green parts only, finely chopped (about 1 cup)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 large carrot, peeled and finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 1 cup)
  • 1 lb dried brown or Puy lentils, rinsed
  • 2 bay leaves
  • 2 quarts low-sodium chicken or vegetable stock
  • 2 tbsp fresh lemon juice (to finish)

Instructions

  1. Create the Lemon-Parsley Gremolata: In a medium bowl, combine the lemon zest, chopped parsley, minced garlic, and 1/4 cup olive oil. Stir until homogenous. Season with salt and pepper; set aside.
  2. Sauté the Aromatics: Heat the remaining 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery; cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in half of the gremolata and cook 1 minute more.
  3. Simmer the Soup: Stir in lentils to coat, then add stock and bay leaves. Bring to a boil; reduce to a bare simmer. Partially cover and cook until lentils are very tender, about 60 minutes, adding water as needed to keep lentils submerged.
  4. Blend to Creamy: With an immersion blender, blend the soup in the pot to your preferred texture (or blend half in a stand blender and return to pot).
  5. Finish & Season: Stir in 2 tbsp fresh lemon juice. Season to taste with salt and pepper. Ladle into bowls and drizzle each with a spoonful of the reserved gremolata.

Notes

Hands-on time is minimal; the long simmer builds flavor. For a thinner soup, add hot water to loosen. For extra richness, finish with a swirl of olive oil.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Cuisine: Mediterranean

Nutrition

  • Calories: 350
  • Sugar: 3
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 2
  • Carbohydrates: 40
  • Fiber: 15
  • Protein: 15

Find it online: https://blesseddish.com/best-lentil-soup-recipe-hearty-healthy-easy/