Hearty Lentil Soup with Tomato, Lemon, and Spices Recipe

Introduction

Lentil soup is a comforting and nutritious dish that’s perfect for any season. Packed with hearty vegetables and warming spices, this recipe is simple to make and full of flavor. Serve it with warm crusty bread for a satisfying meal.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, or yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)
• 2 cups (400g) dried lentils, green or brown, rinsed
• 400g (14 oz) crushed tomato
• 1.5 litres (6 cups) vegetable or chicken stock/broth, low sodium
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest and juice)
• 1/4 tsp salt
• 1/4 tsp pepper
• Chopped fresh parsley, for garnish
• Warm bread, to serve

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
2. Step 2: Add chopped celery and carrot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes sweet. This step is important for building the soup’s flavor.
3. Step 3: Stir in the rinsed lentils, crushed tomato, stock, cumin, coriander, paprika, bay leaves, salt, and pepper.
4. Step 4: Increase heat and bring the soup to a simmer. Skim off any foam that forms on the surface. Cover with a lid and reduce heat to medium-low. Simmer for 35 to 40 minutes, or until the lentils are tender.
5. Step 5: Remove the bay leaves from the soup.
6. Step 6: To thicken the soup, use a stick blender to pulse 2 or 3 times gently. Alternatively, transfer about 2 cups of soup to a blender, let it cool slightly, blend until smooth, and return it to the pot.
7. Step 7: Adjust the consistency with a little water if needed. Add lemon zest and a squeeze of lemon juice for brightness. Taste and add extra salt and pepper if desired. Garnish with chopped parsley and serve with warm buttered bread.

Tips & Variations

• For a spicier version, add a pinch of chili flakes along with the other spices.
• If you prefer a creamier soup, blend more of the lentils or add a splash of coconut milk at the end.
• Use vegetable stock for a vegetarian or vegan option.
• Cook lentils separately if you want to control their softness more precisely before combining them with the soup base.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Yes, but red lentils cook faster and tend to become mushy, so adjust the cooking time accordingly to avoid overcooking.

Do I need to soak the lentils before cooking?

No soaking is necessary for green or brown lentils, but rinsing them well before use is important to remove any debris.

Hearty Lentil Soup with Tomato, Lemon, and Spices Recipe

---

★★★★★

4.9 from 52 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A hearty and flavorful lentil soup made with green or brown lentils, aromatic vegetables, and warming spices. This comforting dish is simmered to perfection and thickened for a rich texture, finished with a bright lemon zest and juice, and garnished with fresh parsley. Ideal for a nourishing meal served with warm crusty bread.

---

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, or yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)

Main Ingredients

• 2 cups / 400g dried lentils (green or brown, rinsed)
• 400g / 14 oz crushed tomato
• 1.5 litres / 6 cups vegetable or chicken stock/broth (low sodium)

Spices & Seasonings

• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1/4 tsp salt
• 1/4 tsp pepper

Finishing Touches

• 1 lemon (zest and juice)
• Chopped fresh parsley, for garnish
• Warm crusty bread, to serve

---

Instructions

1. Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking gently for about 2 minutes until fragrant.
2. Sauté vegetables: Add the chopped celery and carrot to the pot. Cook for 7 to 10 minutes until the vegetables are softened and the onion develops a sweet flavor. This slow cooking is crucial for a rich flavor base.
3. Add lentils, tomatoes, and spices: Stir in the rinsed lentils, crushed tomatoes, cumin, coriander, paprika, bay leaves, salt, pepper, and stock. Mix thoroughly to combine all ingredients.
4. Simmer the soup: Increase heat to bring the soup to a gentle simmer. Skim off any foam or scum that rises to the surface and discard it. Cover the pot with a lid and reduce heat to medium-low. Let the soup simmer gently for 35 to 40 minutes until the lentils are tender.
5. Remove bay leaves: Once the lentils are soft, remove and discard the bay leaves from the pot.
6. Thicken the soup: Use a stick blender to pulse the soup two or three times, thickening it while leaving some texture. Alternatively, transfer 2 cups of soup to a blender, allow it to cool slightly, blend carefully, then return it to the pot.
7. Adjust consistency and season: If needed, add a little water to reach your desired thickness. Taste and adjust seasoning with additional salt and pepper if necessary.
8. Add lemon and garnish: Grate the lemon zest over the soup and squeeze in fresh lemon juice just before serving. Garnish with chopped fresh parsley for a bright, fresh finish.
9. Serve with bread: Serve the warm lentil soup alongside crusty bread, ideally slathered with butter for a delicious accompaniment.

Notes

• Rinsing lentils thoroughly helps remove any dust or debris, improving texture and flavor.
• Cooking the celery and carrot slowly is essential to develop a sweet, deep flavor base for the soup.
• Skimming off foam ensures a clear, clean-tasting broth.
• Using lemon zest and juice adds freshness and balances the rich flavors.
• This soup freezes well – store in airtight containers for up to 3 months.
• For a vegan version, use vegetable stock and serve with vegan butter or olive oil on the bread.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: lentil soup, vegetarian soup, healthy soup, Mediterranean lentil soup, easy lentil soup, comforting soup, healthy dinner