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Hearty Homemade Lentil Soup

A soul-warming lentil soup that combines nutrient-rich dried lentils with fresh vegetables, tomatoes, and aromatic herbs for a hearty and comforting meal that's both delicious and nourishing.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 349
Ingredients Method

Ingredients
  

  • 1 pound dried lentils rinsed and picked over
  • ¼ cup extra virgin olive oil
  • 1 large onion finely chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 can 14.5 oz diced tomatoes
  • 8 cups vegetable or chicken broth
  • 2 cups fresh spinach or kale chopped
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
  3. Stir in the minced garlic, oregano, cumin, and bay leaf. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils and diced tomatoes with their juices, stirring to combine with the vegetables.
  5. Pour in the broth and bring the mixture to a boil.
  6. Reduce heat to low, cover, and simmer for 35-40 minutes, until the lentils are tender but not mushy.
  7. Add the chopped greens and cook for an additional 5 minutes until wilted.
  8. Remove from heat and stir in the fresh lemon juice.
  9. Season with salt and pepper to taste.
  10. Remove the bay leaf before serving.
  11. Ladle into bowls and garnish with freshly chopped parsley.