This lentil soup is warm, hearty, and perfect for chilly days. It’s packed with nutritious lentils, veggies, and spices, making it a tasty choice for everyone.
If I’m feeling a bit under the weather or just need comfort, this soup is my go-to. Plus, it’s super easy to make—just toss everything in a pot and let it cook!
Key Ingredients & Substitutions
Lentils: I prefer using green or brown lentils as they hold their shape well in soups. If you’re in a pinch, red lentils can also work, but they tend to cook down and become mushy.
Broth: This recipe calls for vegetable or chicken broth, but feel free to use homemade broth for more flavor. Water is an option in a pinch, though it won’t be as rich.
Onion, Carrots, and Celery: This trio is known as mirepoix and adds depth to the soup. If you’re out of celery, use bell peppers instead. Leeks can also substitute for onions for a mild sweetness.
Spices: Ground cumin and smoked paprika add warmth. If you don’t have smoked paprika, regular paprika works too, but you might miss that smoky flavor. A pinch of cayenne can add heat if you like it spicy.
Sausage: I recommend using turkey or chicken sausage for a lean protein. For a vegetarian option, try adding more beans such as chickpeas or a plant-based sausage to maintain protein levels.
How Do You Achieve the Best Flavor When Cooking the Vegetables?
The key to enhancing the flavor in this lentil soup is to properly sauté the vegetables. Start with medium heat to soften and develop their natural sugars.
- Heat the olive oil in your pot before adding the diced onion, carrots, and celery.
- Cook them for about 5-7 minutes until tender. Stir occasionally to prevent burning.
- When you add garlic, don’t let it cook too long—just until fragrant, to avoid bitterness.
This initial cooking step lays a flavorful foundation for the whole soup, making every bite delicious! Adjust your heat as needed to avoid scorching. Enjoy your cooking process!
How to Make Hearty Lentil Soup
Ingredients You’ll Need:
Soup Base:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2-3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 2 tbsp olive oil
- 1 cup diced tomatoes (canned or fresh)
Optional Additions:
- Fresh parsley, chopped (for garnish)
- 1 sausage (such as turkey or chicken), sliced (for extra protein)
How Much Time Will You Need?
This hearty lentil soup takes about 15 minutes to prep and around 30-40 minutes to cook on the stovetop, or 4-6 hours in a slow cooker for those who want to set it and forget it. In total, you’ll be enjoying your warm bowl of soup in less than an hour (or a few hours if you go the slow cooker route!).
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the veggies are soft and fragrant.
2. Adding Garlic:
Next, toss in the minced garlic and stir for another 1-2 minutes until you can smell the delicious aroma. Be careful not to let it brown, as burnt garlic can taste bitter!
3. Combining Ingredients:
Now it’s time to add in the rinsed lentils, diced tomatoes, broth, bay leaf, ground cumin, smoked paprika, salt, and black pepper. If you’re using sausage for a protein boost, go ahead and add the sliced sausage here as well.
4. Cooking the Soup:
Bring the entire mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes if using the stovetop, or 4-6 hours on low if using a slow cooker. You’ll know it’s done when the lentils are tender and delicious!
5. Finishing Touches:
Once cooked, carefully remove the bay leaf. Taste your soup and adjust the seasoning, adding more salt or pepper if necessary. If you like a creamy texture, you can blend a portion of the soup with an immersion blender until it reaches your desired consistency.
6. Serving the Soup:
Serve your hearty lentil soup hot and sprinkle a good amount of freshly chopped parsley on top for a pop of color and freshness. Enjoy every warm and comforting spoonful!
Can I Use Different Types of Lentils in This Soup?
Absolutely! While green or brown lentils are best for this recipe, you can use red or yellow lentils as well. Just note that red lentils cook faster and will result in a creamier texture. If using them, reduce the cooking time to about 20-25 minutes.
Can I Make This Soup Vegetarian?
Yes, just omit the sausage and use vegetable broth instead of chicken broth. You can also add more beans or vegetables to keep it hearty and flavorful!
How to Store Leftover Lentil Soup
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating!
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add vegetables like spinach, kale, potatoes, or bell peppers. Just make sure to adjust the cooking time as needed; denser veggies may take a bit longer to cook through.
