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Simple Lentil Soup

This hearty lentil soup is made by simmering earthy lentils with onion, garlic, and smoky paprika, resulting in a velvety, thick broth. It’s a comforting dish with a rustic appearance, enriched with aromatic spices and vibrant greens, perfect for a nourishing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1.5 liters vegetable broth preferably flavorful
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • pinch chili flakes optional
  • 2 cups greens chopped spinach or kale
  • 2 tablespoons olive oil extra-virgin preferred
  • to taste salt and pepper
  • 1 lemon lemon juiced, for serving

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Chopping board and knife

Method
 

  1. Rinse the lentils thoroughly under cold water until the water runs clear, then set aside.
  2. Heat the large pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté until soft and translucent, about 5 minutes, with a fragrant aroma filling your kitchen.
  3. Add the minced garlic to the pot and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Stir in the smoked paprika, cumin, and chili flakes if using, cooking for another 30 seconds to release their smoky aroma and deepen the flavor.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil, listening for bubbling and smelling the rich spice fragrance.
  6. Add the rinsed lentils to the boiling broth, then reduce the heat to low and let simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the broth has thickened slightly.
  7. Skim off any foam or scum that rises to the surface with a spoon for a cleaner broth.
  8. Check the soup’s consistency; if it’s too thick, stir in a splash of broth. If it’s too thin, continue simmering for a few more minutes until it reaches your desired thickness.
  9. Add chopped greens like spinach or kale and cook for another 2 minutes until wilted and vibrant.
  10. Season the soup with salt and pepper to taste, then remove from heat and squeeze in fresh lemon juice for brightness.
  11. Ladle the hot soup into bowls, garnish with additional herbs if desired, and serve with crusty bread for a complete, comforting meal.

Notes

For a creamier texture, use an immersion blender to briefly blend part of the soup before adding greens. Adjust spice levels to taste, and squeeze lemon right before serving for a fresh zing.