Lentil Soup

Ingredients

• 150 g dry brown or green lentils
• 1 can (400 g) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme (or oregano)
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups vegetable broth (or water)
• 1 bay leaf

For serving:

• Crusty bread
• A drizzle of olive oil
• Fresh parsley
• A squeeze of lemon juice
• Grated Parmesan (optional)

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Instructions

1. Sauté the aromatics

1. Heat 2 tbsp olive oil in a pot over medium heat.
2. Add the diced onion, carrot, and celery.
3. Cook for 5–6 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.

2. Add spices

1. Add cumin, smoked paprika, and thyme.
2. Stir well and cook for 1 minute to toast the spices.

3. Add lentils and liquids

1. Rinse the lentils under cold water and drain.
2. Add the lentils to the pot and stir to coat with the spices.
3. Pour in the crushed tomatoes and vegetable broth.
4. Add the bay leaf, salt, and pepper.
5. Stir everything together.

4. Simmer

1. Bring to a boil, then reduce heat to low.
2. Cover partially with a lid and simmer for 25–30 minutes, stirring occasionally.
3. The lentils should be tender and the soup should have thickened.
4. If it gets too thick, add a splash of water or broth.
5. Remove the bay leaf.

5. Serve

1. Ladle into bowls.
2. Top with a drizzle of good olive oil, fresh parsley, and a squeeze of lemon juice.
3. Serve with crusty bread on the side.

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Tips

• No need to soak lentils. Brown and green lentils cook quickly and don’t require soaking. Red lentils work too but will break down more and make a thicker, creamier soup.
• Blend half for a creamier texture. Use an immersion blender to partially blend the soup — some chunks left, some smooth. Best of both worlds.
• Even better the next day. Like most soups, the flavors deepen overnight. Add a little water when reheating if it thickens too much.
• Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

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Variations

Variation	Change	Notes
Red lentil soup	Use red lentils instead, add 1/2 tsp turmeric	Cooks faster (15–20 min), creamier texture
With sausage	Add 100 g sliced chorizo or smoked sausage in step 1	Cook until lightly browned before adding vegetables
Coconut lentil soup	Replace broth with 2 cups water + 1 can coconut milk, add 1 tbsp curry powder	Warm and creamy, inspired by Indian dal
With greens	Stir in 2 handfuls of spinach or kale at the end	Wilt for 2 minutes before serving

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Result

A hearty, warming soup with tender lentils, soft vegetables, and a tomato-based broth spiced with cumin and paprika. Simple, nourishing, and perfect for a cold day.