Make this hearty and classic lentil soup for a comforting, nutritious meal. It is simple to prepare, packed with vegetables, and brightened with fresh lemon juice.
Author:Avery
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 cup brown or green lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper as needed.
Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before you serve it.
Notes
For a richer flavor, you can use chicken broth instead of vegetable broth.
If you prefer a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot before serving.
This soup freezes well for future quick weeknight meals. Cool completely before transferring to freezer-safe containers.