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A white bowl with lentil soup and a spoon on a table.
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4.88 from 114 votes

Very Best Lentil Soup

This lentil soup is hearty, healthy, and loaded with roasted tomatoes, mirepoix vegetables, and delicious Mediterranean flavors. The perfect cold-weather meal!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Soup
Cuisine: Mediterranean
Keyword: lentil soup, lentil soup recipe
Servings: 4 servings
Calories: 421kcal
Author: Lisa Bryan

Ingredients

  • 1/4 cup olive oil
  • 1 onion small diced
  • 2 carrots small diced
  • 2 celery stalks small diced
  • 2 tablespoons tomato paste
  • 3-4 cloves of garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 28 ounces fire roasted diced tomatoes
  • 6 cups vegetable broth or water
  • 1 cup green or brown lentils
  • 3 leaves kale stemmed and sliced
  • 1 lemon juiced

Instructions

  • Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.
    Sauteeing onions, celery, and carrots for a lentil soup in a pot.
  • Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.
    Adding spices into a pot for lentil soup.
  • Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.
    Adding lentils into a pot of lentil soup.
  • You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
  • Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.
    A big white pot with lentil soup on a table with a serving spoon.

Video

Notes

  • Because vegetable broth usually comes in 32 ounce containers (4 cups), I add 4 cups of broth and 2 cups of water to this recipe. Just so I don't have a half used container of broth.
  • You can substitute 3 teaspoons of Italian seasoning for the oregano, basil, and thyme.
  • As the soup sits, the lentils may soak up some of the liquid, thickening up the soup. You can always add more broth or water to thin it out. Or blend it creamier with my favorite Vitamix immersion blender.

Nutrition

Calories: 421kcal | Carbohydrates: 58g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Sodium: 1825mg | Potassium: 951mg | Fiber: 19g | Sugar: 13g | Vitamin A: 11064IU | Vitamin C: 78mg | Calcium: 209mg | Iron: 7mg