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Lentil Soup

Recipe by Evelyn Marcella Rivera

A hearty, flavor-packed lentil soup built on a slow-cooked vegetable base, warm spices, and a bright finish of lemon zest and juice. Cheap, vegetarian, freezer-friendly, and genuinely crave-worthy.

  • Total Time55 minutes
  • Yield6 servings 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion (chopped; white, brown, or yellow)
  • 2 garlic cloves (minced)
  • 1 large carrot (chopped, about 1 1/4 cups)
  • 2 ribs celery (chopped, about 1 1/4 cups)
  • 2 cups dried lentils (400 g; green or brown, rinsed)
  • 400 g crushed tomato (14 oz)
  • 6 cups vegetable or chicken stock (1.5 litres, low sodium)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 1/2 teaspoons paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest and juice)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • fresh parsley (chopped, for garnish)
  • warm crusty bread (to serve)

Instructions

  1. Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes.
  2. Add the celery and carrot and cook 7 to 10 minutes, until softened and the onion is sweet. Don’t rush this step — it’s the flavor base of the soup.
  3. Add all remaining ingredients except the lemon and salt. Stir.
  4. Increase the heat and bring to a simmer, skimming off and discarding any scum on the surface. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, until the lentils are soft (start checking at 30 minutes).
  5. Remove the bay leaves.
  6. Thicken the soup: pulse a stick blender 2 to 3 times for a thicker but still textured soup. Or transfer 2 cups to a blender, let cool slightly, blend (holding the lid with a tea towel), and return to the pot.
  7. Adjust consistency with a splash of water if needed. Season with salt and pepper to taste. Off the heat and just before serving, grate in the lemon zest and add a squeeze of juice. Garnish with parsley and serve with warm crusty bread.

Notes

Any lentils work except Puy (French) lentils, which hold their shape too much; red or yellow will cook softer and change the color. Use dried lentils for the best texture and flavor. For canned, use 2 x 14 oz cans (drained), reduce broth by 1 cup, simmer the liquid 20 minutes, then add lentils for just 15 more. Don’t skip the lemon finish — it lifts the whole soup. Keeps 3 to 5 days in the fridge and freezes extremely well; loosen with water or broth when reheating.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Find it online: https://blesseddish.com/lentil-soup/