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The Absolute Best Classic Hearty Lentil Soup

Close-up of a rustic blue bowl filled with thick, orange-hued lentil soup featuring visible chunks of carrots.
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A simple, comforting, and hearty lentil soup recipe using basic pantry staples. This soup is quick enough for a weeknight meal and packed with nutrition.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon red wine vinegar (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender.
  6. Remove and discard the bay leaf. Season with salt and pepper to your taste.
  7. Stir in the red wine vinegar, if using, just before serving.

Notes

  • For an Italian flavor variation, add 1/2 teaspoon of dried basil with the other herbs.
  • To make this soup thicker, mash about 1 cup of the soup against the side of the pot with a spoon, then stir back in.
  • This soup freezes well for future meals.

Nutrition

Find it online: https://tastetaught.com/best-classic-hearty-lentil-soup/