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Hearty Classic Lentil Soup

Close-up of a rich, brown bowl of ultimate lentil soup with visible diced carrots and celery.
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A simple, nourishing recipe for a classic lentil soup packed with vegetables and flavor. This soup is easy to prepare and makes great leftovers.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon red wine vinegar (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  6. Remove and discard the bay leaf. Season the soup with salt and pepper to your taste.
  7. Stir in the red wine vinegar, if using, just before serving.

Notes

  • For a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot with a spoon.
  • This soup freezes well for future meals. Cool completely before freezing.
  • Add 1 teaspoon of smoked paprika with the dried herbs for a deeper flavor profile.

Nutrition

Find it online: https://cookifyme.com/best-hearty-lentil-soup-recipe/