Lentil Soup Recipe

Hearty, nutritious, and incredibly comforting, this one-pot Lentil Soup recipe brings together earthy lentils, vibrant vegetables, and warming spices for a truly wholesome meal. Whether you’re prepping for the week, fighting off a chill, or simply craving something satisfying yet healthy, this Lentil Soup delivers cozy flavors and nourishment in every spoonful.

Origin Lentl Soup Recipe

Lentil soup has roots in cuisines across the world—from Middle Eastern and Indian dals to Mediterranean stews and European comfort bowls.
It’s a staple in many cultures due to its affordability, versatility, and nutritional value.
This version draws inspiration from Mediterranean flavors, combining olive oil, garlic, and lemon for a zesty, hearty finish.

What I Love About This Recipe

It’s budget-friendly, freezer-friendly, and packed with plant-based protein and fiber. The mix of cumin, paprika, and lemon gives it a comforting yet vibrant flavor profile. It comes together in under an hour with pantry staples—no fancy ingredients needed.

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Best Lentil Soup

Recipe by RecipeWikkiCourse: Soup, Main Course, Light MealCuisine: Mediterranean, Middle Eastern, GlobalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Hearty, wholesome, and deeply comforting, the Best Lentil Soup is packed with tender lentils, vegetables, and warming spices. It’s a nutritious, one-pot meal perfect for chilly nights or healthy weekday lunches.

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/4 tsp red pepper flakes (optional)

• 1 1/2 cups dried brown or green lentils, rinsed

• 6 cups vegetable broth or water

• 1 (14 oz) can diced tomatoes

• Salt and pepper, to taste

• 2 cups spinach or kale (optional)

• Juice of 1 lemon

• Fresh parsley for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
• Stir in garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
• Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30–35 minutes or until lentils are tender.
• Season with salt and pepper. Add greens (if using) and let wilt for 5 minutes.
• Finish with lemon juice. Blend part of the soup for a creamy texture, if desired. Garnish with parsley.

Notes

• Brown or green lentils work best—they hold their shape without getting mushy.
• For a thicker texture, blend 1/3 of the soup and stir it back in.
• Add a dash of garam masala or turmeric for a spiced Indian twist.
• Leftovers taste even better the next day and freeze beautifully in airtight containers.