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Overhead view of a bowl of lentil soup by a linen napkin, spoon, and bread.
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Lentil Soup

All you need are a few simple ingredients, and you'll have a rich and nourishing lentil soup ready in no time. Make a large batch to enjoy throughout the week!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 320kcal
Author John Kanell

Equipment

  • Large Pot

Ingredients

  • 4 tablespoons olive oil
  • 1 yellow onion diced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 6 garlic cloves minced
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 tablespoon chopped thyme 1½ teaspoons dried
  • 1 pound dried lentils picked over and washed (450g)
  • 1 28-ounce can diced tomatoes (794g)
  • 6 to 8 cups chicken broth or vegetable broth divided (1.4-1.9L)
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • salt to taste
  • 2 cups chopped kale ribs removed
  • 1 lemon zested and juiced
  • chopped parsley or chives for garnish

Instructions

  • In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the onions start to turn translucent, about 5 to 8 minutes.
  • Stir in the garlic, cumin, coriander, and thyme. Cook for 2 minutes, stirring frequently. Stir in the tomatoes, using the spoon to scrape any browned bits off the bottom of the pot. Add the lentils, 6 cups of broth, black pepper, and bay leaf. Bring to a boil, about 8 minutes.
  • Reduce the heat to low, maintaining a gentle simmer. Partially cover the pot and continue simmering, stirring occasionally, for 45 minutes to 1 hour, or until the lentils are tender but still maintain their shape. Add additional broth during cooking, if needed.
  • Taste and add salt if needed. If you want to thicken the soup, remove two cups of the soup from the pot, and pulse a few times in a blender or mash with a potato masher or fork until thick. Stir back into the pot. Stir in the kale and lemon zest and juice. Simmer for 5 more minutes or until the kale is tender. Serve immediately topped with parsley or chives.

Video

Notes

  • Make this vegan or vegetarian friendly by using vegetable stock.
  • While you can thicken the soup by blending 2 cups and stirring it back into the pot, you can puree the entire pot for a creamier and smooth option.
  • Make sure to remove the bay leaf before blending any of the soup.
  • If you do not have kale, baby spinach makes for a great substitute.
  • Fire-roasted tomatoes add a great smoky flavor to the lentil soup if you can find them.
  • If you buy the dried lentils in a bulk store, make sure to double-check them and discard any tiny stones or bits of dirt. If they’re dusty, rinse them in a colander before using them in the soup. While packaged lentils usually come pre-checked, there’s no harm in checking them as well.
  • Unlike beans, there’s no need to soak lentils before cooking. They will soften without issue while simmering in the pot.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 817mg | Potassium: 1078mg | Fiber: 20g | Sugar: 5g | Vitamin A: 4878IU | Vitamin C: 56mg | Calcium: 126mg | Iron: 7mg