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Classic Hearty Lentil Soup with Lemon and Vegetables

A close-up of a white bowl filled with rich, brown lentil soup, topped generously with fresh chopped parsley.
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Make this hearty lentil soup, packed with nutritious lentils, vegetables, and bright lemon. It is a comforting, easy-to-make dish perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
  5. Remove and discard the bay leaf. Season the soup with salt and pepper to your taste.
  6. Stir in the fresh lemon juice just before serving.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Notes

  • For a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot with a spoon before adding the lemon juice.
  • This soup freezes well. Cool completely before transferring to airtight containers for freezing.
  • You can add 1 diced potato along with the carrots and celery for a heartier texture.

Nutrition

Find it online: https://cookingbyjade.com/classic-hearty-lentil-soup-with-lemon/