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Lentil Soup

This thick and hearty Lentil Soup is packed with good-for-you ingredients -- tons of veggies and lentils! This soup is incredibly filling and truly comfort in a bowl.
Course Dinner, Main Course, Soup, Vegetarian
Cuisine American
Keyword lentil soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 257kcal
Cost $6.28


  • 1/4 cup olive oil
  • 1 cup EACH: diced yellow onion, diced carrots (~1 small onion, ~2 medium carrots)
  • 1/2 cup diced celery (~1-2 stalks)
  • 1 heaping tablespoon minced garlic (~4 cloves)
  • 1 cup EACH: diced Yukon gold potatoes, diced sweet potatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons EACH: ground cumin, Italian seasoning
  • 1 teaspoon yellow curry powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon EACH ground turmeric, ground paprika, freshly cracked black pepper
  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (14.5 ounces) fire roasted crushed tomatoes (or use an extra can of diced)
  • 3/4 cup brown or green lentils, (rinsed in cold water)
  • 1 container (32 ounces) vegetable broth
  • 1 and 1/2 cups chicken stock (or additional vegetable broth)
  • 2 bay leaves
  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon, to taste)
  • 1/3 cup finely chopped freshly flat leaf parsley
  • Serve with: freshly grated Parmesan cheese, crusty bread


  • VEGGIES: Add the 1/4 cup olive oil to a large cast iron pot or Dutch oven and heat over medium. Once shimmering, add in the 1 cup diced yellow onion, 1 cup diced carrots (no need to peel), and 1/2 cup diced celery. Cook, stirring frequently, for 5-7 minutes. Add in the 1 heaping tablespoon of garlic, stir, and cook for 1 minute. Add in the 1 cup diced potatoes (gain, no need to peel) and 1 cup diced sweet potatoes (I do peel these). Stir to coat everything in the oil and cook for 3 minutes.
  • SEASONINGS: Add in the 3 tablespoons tomato paste and all the seasonings: 2 teaspoons ground cumin, 2 teaspoons Italian seasoning, 1 teaspoon yellow curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, and salt and pepper to taste. Stir, toasting the seasonings and coating all the veggies. Cook for 2 minutes. Add in the undrained fire-roasted diced tomatoes and undrained fire-roasted crushed tomatoes. Cook for 2-3 more minutes, stirring frequently, to bring out all the flavors.
  • LENTILS: Rinse the lentils in cold water in a fine mesh sieve. Add the 3/4 cup lentils, the 32- ounce container of vegetable broth, and 1 and 1/2 cups chicken stock (or additional vegetable broth) into the pot. Stir in the 2 bay leaves.
  • COOK: Increase the heat and bring the soup to a boil. Once boiling, you'll see some bubbles or froth at the top of the pot. Skim this off with a spoon and discard. Stir the soup, and then reduce the heat to medium low, so the soup is gently simmering. Partially cover the pot with a lid, leaving some room for steam to escape. Cook for 25-30 minutes or until lentils are tender (they should still hold their shape).
  • OPTIONAL (CREAMIER TEXTURE): Transfer 2 cups of the soup to a high powered blender. Securely fasten the lid and blend until smooth (watch out for steam!). Pour the blended soup back into the pot and stir. We occasionally do this, but also enjoy the texture of all the veggies -- up to you what you prefer!
  • FINISHING: Remove the pot from the heat and add in 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Taste and adjust seasonings; add additional lemon juice if desired, salt and pepper if needed, and/or a pinch of red pepper flakes. Stir in the 1/3 cup freshly chopped parsley.
  • SERVE: Serve while hot. Top individual bowls with freshly grated Parmesan cheese. Leftovers will keep (stored properly in an airtight container) for about 4-5 days in the fridge.


  • Thin the soup. We like this soup thick and hearty, but if you'd like it thinner, add in some additional vegetable broth or stock.
  • Skim the surface of the soup. When cooking lentils, a froth will rise to the top. I like to skim this off with a spoon; this makes the lentils easier to digest. That froth forms as a result of lentils releasing gas and enzymes as they cook.
  • Take your time. This soup requires quite a few ingredients to saute and toast before it can be left alone to simmer. Take your time sauteing the aromatics, toasting the spices, and sauteing the tomatoes; these extra steps add layers of flavor.
  • Don't forget the fresh ingredients. The freshly chopped parsley, lemon zest, and lemon juice truly make all the flavors in the soup sing; I wouldn't recommend leaving any of these ingredients out.
  • Finely dice or chop the veggies. In order for everything to cook in the right amount of time, we want the onion, celery, and carrot finely diced. The potatoes also need to be chopped small -- into 1/2-inch or smaller cubes. The more evenly cut the veggies are, the more evenly they'll cook (we don't want some mushy and some hard).


Serving: 6servings | Calories: 257kcal | Carbohydrates: 36.3g | Protein: 8.8g | Fat: 9.9g | Sodium: 398.1mg | Fiber: 6.3g | Sugar: 8.3g