Description

A cozy and flavorful lentil soup that’s perfect for chilly nights or anytime you want a hearty, nutritious meal. This one-pot wonder is made with simple pantry staples like lentils, tomatoes, and aromatic vegetables, all simmered together with warm spices and finished with a splash of lemon for brightness. Naturally gluten-free and vegetarian, it’s satisfying, budget-friendly, and easy to make in bulk for meal prep or freezing. Whether you enjoy it smooth or chunky, this lentil soup will quickly become one of your go-to recipes.

Ingredients

1 ½ cups brown or green lentils, rinsed
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
6 cups vegetable broth
2 tbsp olive oil
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
Salt and pepper to taste
2 tbsp lemon juice
Fresh parsley or cilantro for garnish (optional)

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Instructions

Heat olive oil in a large pot. Add onions, carrots, and celery. Sauté until soft, about 6–7 minutes.
Stir in garlic and cook for another 1–2 minutes.
Add cumin, coriander, and turmeric. Stir to toast the spices.
Mix in lentils and diced tomatoes. Stir well.
Pour in vegetable broth. Bring to a boil, then lower to a simmer. Cover partially and cook for 30–35 minutes.
Check lentils for tenderness. Season with salt and pepper.
Add lemon juice, stir, and garnish with fresh herbs if desired.
Optional: blend a portion for a creamier texture.

Notes

For extra creaminess, blend ⅓ of the soup and return to the pot. Don’t skip the lemon—it brightens the entire dish. This soup tastes even better the next day, so make extra!

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean