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Hearty Lentil Soup

This lentil soup combines tender, simmered lentils with aromatic vegetables and smoky spices, creating a comforting, rustic dish with a thick, stew-like consistency. It’s cooked by sautéing, boiling, and blending to develop layers of flavor and a velvety texture, finished with fresh herbs for brightness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed
  • 1 large onion chopped
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes optional
  • 4 cups vegetable broth
  • 1 bay leaf bay leaf
  • to taste salt and pepper
  • a splash olive oil for sautéing
  • optional fresh herbs (parsley or cilantro) chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Immersion blender or potato masher
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and chopping board

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add chopped onions and diced carrots, cooking until they become fragrant and the onions turn translucent, about 5 minutes.
  2. Add minced garlic and smoked paprika to the pot, stirring for about 1 minute until the garlic is fragrant and the paprika deepens in color.
  3. Stir in the rinsed lentils and diced tomatoes, mixing well to coat everything with the spices and aromatics.
  4. Pour in the vegetable broth and add the bay leaf, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender and starting to break down.
  5. Check the tenderness of the lentils; they should be soft but not mushy. Remove and discard the bay leaf.
  6. Use an immersion blender to blend part of the soup directly in the pot, or mash some lentils with the back of a spoon to create a velvety texture, leaving some whole for contrast.
  7. Taste and season the soup with salt and pepper, adding a squeeze of lemon or vinegar if desired for brightness.
  8. Serve the hot lentil soup in bowls, garnished with chopped fresh herbs for a burst of freshness.

Notes

For a creamier texture, blend more of the soup. You can also add chopped spinach or a splash of coconut milk during the final minutes for extra flavor and richness.