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The Ultimate Hearty & Easy Classic Lentil Soup

Close-up of a white bowl filled with rich, savory lentil soup featuring carrots, celery, and herbs.
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Make this hearty, easy classic lentil soup using pantry staples. It is a protein-packed, comforting vegetarian meal perfect for a quick weeknight dinner or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon fresh lemon juice (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  6. Remove and discard the bay leaf. Season the soup with salt and pepper to your taste.
  7. Stir in the fresh lemon juice, if using, just before serving.
  8. Serve hot with crusty bread for a satisfying meal.

Notes

  • For a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot with a spoon before serving.
  • This recipe freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • Add 1/2 teaspoon of smoked paprika with the dried herbs for a deeper flavor profile.

Nutrition

Find it online: https://rosatasty.com/easy-classic-lentil-soup-recipe/