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Ultimate Classic Hearty Lentil Soup with Vegetables and Lemon

Close-up of a hearty bowl of lentil soup, rich with brown lentils, diced carrots, and topped with fresh parsley.

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Make this satisfying, classic lentil soup that is packed with vegetables and brightened with fresh lemon. It is a simple, nutritious, and budget-friendly meal perfect for any night.

Ingredients

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

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, bay leaf, pepper, and salt.
  5. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf.
  7. Stir in the fresh lemon juice. Taste and adjust salt and pepper as needed.
  8. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley.

Notes

  • For a thicker soup, mash about 1 cup of the soup against the side of the pot with a spoon, then stir it back in.
  • If you prefer red lentils, reduce the cooking time to about 20 minutes, as they break down faster.
  • This soup freezes well for future meals. Cool completely before transferring to an airtight container.

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