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Lentil Soup

Lentil Soup

This cozy lentil soup is rich, comforting, and totally no-stress. Made with simple pantry ingredients, it’s hearty enough to fill you up, flexible enough to customize, and perfect for chilly nights, meal prep, or whenever you need a warm, nourishing bowl that feels like a hug.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 cup dried lentils brown or green — no need to overthink it
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced (don’t be shy)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika this is where the magic happens
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 can diced tomatoes 14–15 oz
  • 6 cups vegetable broth or chicken broth, your call
  • 1 bay leaf
  • A squeeze of lemon at the end trust me

Instructions
 

Start with the cozy base

  • Grab your favorite big pot — you know, the one that makes you feel serious about cooking.
  • Heat the olive oil over medium heat and toss in the onion, carrots, and celery.
  • Let them cook for about 5–7 minutes, stirring occasionally, until everything softens and your kitchen starts smelling like something good is happening.
  • Don’t rush this part. This is where flavor is born, babe.

Garlic + spices = instant comfort

  • Add the garlic, cumin, smoked paprika, and thyme.
  • Stir for about 30 seconds to a minute — just until it smells warm and cozy, not burned. If your kitchen suddenly smells amazing, you’re doing it right.
  • I always pause here and take a deep breath because… yeah. This is the moment.

Lentils join the party

  • Rinse your lentils real quick (no one likes dusty lentils) and toss them straight into the pot.
  • Give everything a good stir so the lentils get coated in all that flavorful goodness.
  • This is where the soup starts becoming real.

Liquids + patience

  • Pour in the diced tomatoes (juice and all), the broth, and drop in the bay leaf.
  • Bring everything to a gentle boil, then lower the heat and let it simmer uncovered.
  • Let it do its thing for about 30–40 minutes, stirring every now and then.
  • The lentils should be tender but not mushy — unless you like them extra soft, then babe, live your truth.

Taste, adjust, repeat

  • Once the lentils are cooked, remove the bay leaf (please don’t forget — been there, done that).
  • Season with salt and black pepper to taste.

Notes

  • Brown or green lentils work best for this soup; red lentils will cook faster and create a thicker, softer texture.
  • The soup thickens as it sits — add a splash of broth or water when reheating if needed.
  • A squeeze of fresh lemon at the end is highly recommended to brighten all the flavors.
  • This soup tastes even better the next day and freezes beautifully for up to 3 months.
  • Optional add-ins like chili flakes, coconut milk, spinach, or sausage can easily customize the flavor.
Keyword lentil soup