Description
Grandma’s Lentil Soup is the kind of cozy, feel-good meal that makes weeknights easier and weekends warmer. Tender lentils, sweet carrots, soft potatoes, and a tomato-rich broth come together in one pot for a hearty, homey bowl that’s perfect as an easy dinner or make-ahead lunch. This recipe is simple enough for busy nights, yet satisfying enough to serve guests, and it fits right in with quick breakfast and lunch prep, healthy snack-style meal prep bowls, and all your favorite dinner ideas. If you’re searching for an easy recipe full of real ingredients and comforting food ideas, this soup belongs on your regular menu.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter optional
1 medium yellow onion finely diced
3 medium carrots peeled and sliced
2 celery stalks diced
2 cups peeled diced potatoes about 2 small Yukon Gold or russet
3 garlic cloves minced
2 tablespoons tomato paste
1 cup crushed tomatoes canned
1 1/2 cups dried brown or green lentils rinsed and picked over
6 cups low sodium vegetable broth or chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 1/4 teaspoons kosher salt plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1/4 cup chopped fresh parsley plus more for serving
2 tablespoons fresh lemon juice about 1 lemon
Instructions
1. Heat the olive oil and butter in a large heavy-bottomed pot over medium heat.
2. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden at the edges, about 7 to 8 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the tomato paste, dried thyme, ground cumin, and smoked paprika. Cook, stirring constantly, for 1 to 2 minutes to caramelize the tomato paste and toast the spices.
5. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot.
6. Add the rinsed lentils, diced potatoes, bay leaf, kosher salt, black pepper, and red pepper flakes if using. Stir well to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender.
8. If the soup is thicker than you prefer, stir in a little additional broth or water. For a creamier texture, blend 1 to 2 cups of the soup until smooth and return it to the pot.
9. Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
10. Ladle the soup into bowls, garnish with extra parsley if desired, and serve hot with crusty bread or your favorite sides.
Notes
For the best texture, avoid boiling the soup too hard—keep it at a gentle simmer so the lentils cook evenly and stay tender without splitting or becoming mushy.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 720
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 15
- Protein: 15
- Cholesterol: 5