Hearty Smoky Lentil Soup

Name: Hearty Smoky Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 cup dried brown lentils; 6 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 1 tbsp tomato paste; 1 bay leaf; Salt and pepper to taste; Juice of 1 lemon; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

Be the First to Review!

This Hearty Smoky Lentil Soup is the perfect comfort food for chilly nights. It's packed with flavor from smoked paprika and a hint of cayenne, making it a warming and satisfying dish. Plus, it's a one-pot wonder that comes together with minimal fuss.

Save Print Jump to Recipe

Ingredients for Hearty Smoky Lentil Soup

Olive oil provides a smooth base for sautéing the veggies, adding a subtle richness. Onion and garlic form the aromatic backbone, infusing the soup with savory depth. Carrots and celery contribute texture and a hint of sweetness, balancing the spices. Smoked paprika is the star, delivering the soup’s signature smoky punch, while ground cumin adds earthy warmth. A touch of cayenne pepper introduces a gentle heat. Brown lentils are the hearty focal point, soaking up all the flavors as they cook. Vegetable broth forms a flavorful liquid base, complemented by diced tomatoes and a bit of tomato paste to deepen the umami. A lone bay leaf lends a subtle aromatic note. Finally, lemon juice brightens the dish, and a sprinkle of fresh parsley adds a fresh finish.

Tips & Tricks

If you prefer a thicker soup, blend a portion of it and mix it back in.
Rinse your lentils under cold water before adding them to remove any dust or debris.
Add a splash more broth or water if the soup gets too thick during cooking.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a simple green salad. For a bit of indulgence, top with a dollop of sour cream or a sprinkle of grated Parmesan cheese.

Frequently Asked Questions

Can I use a different type of lentil?: Yes, but cooking times may vary. Green or red lentils can work too, though red lentils will become much softer.
How long does this soup last in the fridge?: Stored in an airtight container, it should last up to 5 days in the refrigerator.
Can I freeze this soup?: Absolutely! It freezes well for up to 3 months. Just make sure to cool it completely before freezing.

Hearty Smoky Lentil Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once warm, toss in the chopped onion and let it cook until it's nice and translucent. Now, add in the minced garlic, diced carrots, and celery. Give it a stir and allow the veggies to soften, which should take a few minutes.

Next, sprinkle in the smoked paprika, ground cumin, and cayenne pepper. Stir everything together for about a minute to really toast those spices and release their aromas.

Add the brown lentils to the pot, followed by the vegetable broth, diced tomatoes, tomato paste, and bay leaf. Stir it all together, and then bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer gently for 35-40 minutes, or until the lentils are tender. Be sure to give it an occasional stir.

When the lentils are cooked, remove the bay leaf and season the soup with salt, pepper, and the lemon juice to your taste. Serve the soup hot, with a generous sprinkle of fresh parsley on top.

Why You'll Love This Recipe

Quick to prepare with pantry staples.
Rich, smoky flavors that elevate a classic soup.
High in protein and fiber, keeping you full and satisfied.
Perfect for meal prep — tastes even better the next day.

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1 cup dried brown lentils

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes

1 tbsp tomato paste

1 bay leaf

Salt and pepper to taste

Juice of 1 lemon

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and cook until translucent.

3. Stir in the minced garlic, diced carrots, and celery, and cook until the vegetables are softened.

4. Add the smoked paprika, ground cumin, and cayenne pepper, stirring for another minute.

5. Stir in the brown lentils, vegetable broth, diced tomatoes, tomato paste, and bay leaf.

6. Bring the mixture to a boil, then reduce heat and simmer for 35-40 minutes, or until lentils are tender.

7. Remove the bay leaf and season the soup with salt, pepper, and lemon juice to taste.

8. Serve hot, garnished with fresh parsley.

Save Print

Ratings and Comments

Thank you for your rating!