Traditional Hearty Lentil Soup

Name: Traditional Hearty Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 tsp dried thyme; 1 tsp ground cumin; 1 1/2 cups green or brown lentils, rinsed; 8 cups chicken or vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 bay leaves; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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This Traditional Hearty Lentil Soup is the perfect comfort dish for chilly days. It's a simple, nourishing recipe that brings warmth to the table with every spoonful. Packed with wholesome ingredients, it's a satisfying meal that you'll want to make again and again.

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Ingredients for Traditional Hearty Lentil Soup

Olive oil is your base for sautéing, infusing the soup with healthy fats and a subtle richness. Onion, carrots, and celery are the classic mirepoix trio that form the aromatic foundation. Garlic adds a punch of flavor, while dried thyme and ground cumin introduce earthy and warm notes. Lentils, either green or brown, are the star, offering protein and heartiness. Chicken or vegetable broth ensures depth and savory goodness. Diced tomatoes bring a touch of acidity that balances the flavors. Bay leaves provide subtle aroma, and salt and pepper are essential for seasoning. Finally, a sprinkle of fresh parsley brightens up the dish.

Tips & Tricks

Use homemade broth if you can — it makes a huge difference in flavor.
For a thicker soup, mash some of the lentils against the side of the pot with a spoon.
Adjust the consistency by adding more broth if needed.
Make the soup ahead of time; it tastes even better the next day!

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm, buttery roll. For a touch of freshness, serve alongside a simple green salad with a zesty vinaigrette. If you're feeling indulgent, top with a dollop of sour cream or a sprinkle of grated Parmesan.

Frequently Asked Questions

Can I use red lentils instead?: Red lentils cook faster and tend to become mushy, so they will change the texture of the soup. Stick to green or brown lentils for the best results.
How long does this soup last in the fridge?: Stored in an airtight container, it should keep for up to 5 days.
Can I freeze this soup?: Yes, it freezes well! Just make sure to cool it completely before transferring to freezer-safe containers.

Traditional Hearty Lentil Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add your onion, carrots, and celery. Sauté these until they’re soft and the onion is translucent. This should take about 5 to 7 minutes, and your kitchen will start smelling wonderful.

Next, stir in the garlic, thyme, and cumin. Let these cook for just a minute until they're fragrant — be careful not to let the garlic burn.

Now, add the lentils, broth, diced tomatoes, and bay leaves. Give everything a good stir to combine. You'll want to increase the heat to bring it all to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. Check occasionally to make sure the lentils are getting tender.

After the simmering is done, remove the bay leaves. Taste your soup and season with salt and pepper as needed. Serve hot, garnishing with fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

It's a one-pot wonder — minimal cleanup!
Rich in flavor, yet straightforward to prepare.
Versatile enough to suit different dietary needs.
Freezes beautifully for future meals.
Loaded with protein and fiber to keep you full.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 carrots, sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 tsp dried thyme

1 tsp ground cumin

1 1/2 cups green or brown lentils, rinsed

8 cups chicken or vegetable broth

1 can (14.5 oz) diced tomatoes

2 bay leaves

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat.

2. Add onion, carrots, and celery, and sauté until vegetables are tender, about 5-7 minutes.

3. Stir in garlic, thyme, and cumin, cooking for another minute until fragrant.

4. Add lentils, broth, diced tomatoes, and bay leaves. Stir to combine.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until lentils are tender.