Quick Lentil Soup

Ingredients

• 30 ml (2 tablespoons)extra-virgin olive oil
• 1 largeyellow onion, chopped
• 2 largecarrots, peeled and diced
• 2celery stalks, diced
• 4 clovesgarlic, minced
• 285 g (1 1/2 cups)brown or green lentils, rinsed
• 1.9 litres (8 cups)vegetable broth
• 411 g (1 can, 14.5 ounces)diced tomatoes, undrained
• 2 teaspoonsdried thyme
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1bay leaf
• to tastesalt and black pepper
• 2 tablespoonsfresh parsley, chopped
• 15 ml (1 tablespoon)lemon juice or apple cider vinegar

Instructions

1. 1

   Soften the vegetables

   Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 8–10 minutes, stirring occasionally, until softened and the onion is translucent.

2. 2

   Toast the aromatics

   Add the garlic, dried thyme, cumin and smoked paprika. Stir constantly for about 1 minute, until fragrant.

3. 3

   Add soup ingredients

   Pour in the vegetable broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the rinsed lentils, undrained diced tomatoes and bay leaf.

4. 4

   Simmer until tender

   Bring the soup to a boil, then immediately reduce the heat to low and cover the pot. Simmer gently for 40–50 minutes, until the lentils are tender but still hold their shape.

5. 5

   Add the finish

   Take the pot off the heat and remove the bay leaf. Stir in the parsley and lemon juice or vinegar.

6. 6

   Season and serve

   Taste the soup and season with salt and freshly ground black pepper. Serve hot.

What is lentil soup?

Lentil soup is a hearty dish found in many food traditions, with recipes varying by region and household. This version pairs lentils with a classic mix of onion, carrot and celery, then builds flavour with tomatoes, herbs and spices.

Brown or green lentils are a good fit because they generally keep their shape as they simmer. A final touch of parsley and citrus or vinegar gives the rich, earthy soup a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 15g protein, 0g carbs, 0g fat.

The lentils provide most of the soup’s carbohydrates and plant protein, while olive oil contributes most of its fat. For a balanced plate, serve a bowl with a side salad or other vegetables; bread can make the meal more substantial.

Build a flavourful base

Vegetable trio: Give the onion, carrots and celery the full 8–10 minutes to soften in the oil. This creates a savoury-sweet foundation before the broth goes in.

Spices and garlic: Stir them in for about a minute, just until aromatic. Keeping them moving helps toast them in the oil without letting the garlic scorch.

Choose and prepare the lentils

Brown or green: Either variety works here and gives the soup texture. Rinse the lentils before adding them to clear away any debris.

Broth: A lower-sodium vegetable broth gives you more control over the final seasoning. The lentils absorb flavour as they cook, so taste and adjust the salt at the end.

Keep the simmer gentle

After bringing the pot to a boil, turn the heat down to low and cover it. A gentle simmer helps the lentils cook through without breaking down too quickly.

Start checking towards the end of the 40–50-minute cooking time. The lentils should be tender but not falling apart, and the soup will have thickened.

Finish with freshness

Bay leaf: Remove it once the lentils are cooked; it has done its job of adding a subtle background aroma.

Parsley and acid: Stir in the chopped parsley and lemon juice or vinegar off the heat. Taste after adding them, then season with salt and black pepper.

What to serve alongside

Bread: Crusty bread or toast is useful for dipping into the thick broth and makes the soup feel like a complete meal.

Fresh side: A simple green salad or lightly dressed vegetables provide a crisp contrast. Serve the soup hot, with extra lemon or pepper at the table if desired.

Recipe notes & tips

• Rinse the lentils and check them for any small debris before cooking.
• Keep the onion, carrot and celery moving occasionally as they soften so they cook evenly.
• Add the garlic and spices only after the vegetables have softened, and stir for about a minute.
• Scrape the bottom of the pot when adding the broth to lift any browned bits into the soup.
• Keep the covered soup at a gentle simmer rather than a rolling boil.
• Taste after adding the parsley and lemon juice or vinegar, then adjust the salt and pepper.

Variations

• Add greens: Stir in a handful of spinach near the end and cook just until wilted.
• Make it spicier: Add chilli flakes with the cumin and smoked paprika.
• Use fresh herbs: Finish with chopped coriander instead of parsley.
• Boost the tomato: Stir in a spoonful of tomato purée with the garlic and spices.
• Make it creamier: Blend a portion of the cooked soup and return it to the pot.

Common mistakes to avoid

• Rushing the vegetables: They need 8–10 minutes to soften; give them time before adding the aromatics.
• Scorching the garlic: Stir it with the spices for about a minute and move on as soon as it smells fragrant.
• Boiling too hard: A rolling boil can break up the lentils; lower the heat and simmer gently.
• Overcooking the lentils: Check them towards the end of the 40–50-minute simmer and stop when tender but intact.
• Leaving in the bay leaf: Remove it before serving.
• Skipping the final acid: Stir in the lemon juice or vinegar after cooking to brighten the finished soup.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan, stirring occasionally; add a splash of broth or water if the soup has thickened. You can also freeze it in portions for up to 3 months and thaw it in the fridge before reheating.

Frequently asked questions