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A rustic bowl of hearty green lentil soup garnished with fresh parsley and a lemon wedge.
Emily Carter

Hearty Green Lentil Soup

A warming and budget-friendly green lentil soup packed with vegetables and flavor, perfect for a thrifty meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 311
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ tablespoons olive oil plus more for serving
  • 1 medium onion diced
  • 1 large carrot diced
  • 1 large celery rib diced
  • 3 cloves garlic minced or pressed
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 cups green lentils rinsed, or brown lentils
  • 6 cups low-sodium vegetable broth or chicken broth
  • 1 tablespoon tomato paste optional, or 1/3 cup diced tomatoes
  • 2 bay leaves
  • 1 teaspoon fine salt or to taste
  • ¼ teaspoon black pepper plus more for serving
  • 1 small potato cut into chunks, optional for thicker texture
  • fresh lemon juice to serve

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Sharp knife
  • 1 set Measuring cups and spoons
  • 1 Blender (optional) or immersion blender

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Stir in the minced garlic, ground ginger, ground cumin, and ground coriander, and cook for 1 minute, stirring continuously, until fragrant.
  4. Add the rinsed green lentils, vegetable broth, tomato paste (if using), bay leaves, salt, black pepper, and optional potato chunks to the pot.
  5. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for about 30 minutes, or until the lentils are tender.
  6. Turn off the heat and let the soup cool slightly; remove the bay leaves.
  7. For a creamier texture, carefully transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir well. Alternatively, use an immersion blender to blend part of the soup directly in the pot.
  8. Taste the soup and adjust the seasoning with more salt or pepper as needed; add a little water if you prefer a thinner consistency.
  9. Serve warm with a drizzle of extra virgin olive oil, a sprinkle of fresh black pepper, and a squeeze of fresh lemon juice.

Notes

Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: This soup freezes well for up to 3 months. Thaw in the refrigerator before reheating.
Variations: Feel free to add other vegetables like spinach, kale, or chopped bell peppers during the last few minutes of cooking.