Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil, plus 2 tbsp to finish
- 1 large onion, finely chopped
- 2 carrots, diced; 2 celery ribs, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1.5 cups (300 g) brown lentils, picked and rinsed
- 1 can (14.5 oz/410 g) diced tomatoes
- 6 cups (1.4 L) low-sodium vegetable broth
- 2 bay leaves; 1 tsp dried thyme
- 1 tsp fine sea salt (divided), 1/2 tsp black pepper
- 1 lemon (zest and 2 tbsp juice); 2 tbsp chopped parsley
- Crusty bread for serving
Do This
- 1) Rinse lentils; prep onion, carrots, celery, garlic, lemon, and parsley.
- 2) Heat 2 tbsp oil in a 5–6 qt pot over medium; cook onion, carrot, celery + 1/2 tsp salt 8–10 min. Add garlic 30 sec.
- 3) Stir in tomato paste 1–2 min; add thyme and pepper 30 sec.
- 4) Add lentils, tomatoes, broth, bay. Bring to a boil, then gently simmer at 190–200°F (88–93°C) 25–30 min until tender.
- 5) Remove bay; partially blend (3–5 quick pulses) or puree 2 cups and return for a velvety texture.
- 6) Off heat stir in lemon zest/juice, 2 tbsp oil, remaining salt, parsley. Toast bread at 400°F/200°C for 6–8 min and serve.
Why You’ll Love This Recipe
- Deep, savory flavor from a slow-simmered base of onion, carrot, celery, garlic, and tomato.
- Velvety yet hearty texture thanks to brown lentils and a quick partial blend.
- Bright finish with olive oil and fresh lemon that wakes up every bite.
- Budget-friendly, nourishing, and perfect for make-ahead meals.
Grocery List
- Produce: 1 large yellow onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 1 lemon, fresh parsley (optional)
- Dairy: Optional for serving: grated Parmesan or plain yogurt
- Pantry: Brown lentils, tomato paste, canned diced tomatoes, low-sodium vegetable broth, extra-virgin olive oil, bay leaves, dried thyme, fine sea salt, black pepper, red pepper flakes (optional), crusty bread
Full Ingredients
The Soup
- 2 tbsp extra-virgin olive oil (30 mL)
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 225 g)
- 2 medium carrots, diced (about 1 cup / 130 g)
- 2 celery ribs, diced (about 1 cup / 110 g)
- 4 garlic cloves, minced (about 4 tsp / 16 g)
- 2 tbsp tomato paste (32 g)
- 1 1/2 cups brown lentils, picked over and rinsed (300 g)
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 6 cups low-sodium vegetable broth (1.4 L)
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves, chopped)
- 1/2 tsp smoked paprika, optional
- 1/2 tsp red pepper flakes, optional
- 1 tsp fine sea salt, divided (1/2 tsp early; the rest to finish)
- 1/2 tsp freshly ground black pepper
Finish & Garnish
- 2 tbsp extra-virgin olive oil (30 mL), plus more for drizzling
- Finely grated zest of 1 lemon (1–2 tsp) and 2 tbsp fresh lemon juice (30 mL)
- 2 tbsp chopped fresh parsley, optional
For Serving
- Crusty bread (about 1 small loaf / 300 g), warmed or toasted
- Extra lemon wedges
Step-by-Step Instructions
Step 1: Rinse lentils and prep aromatics
Place the brown lentils in a fine-mesh sieve and rinse under cool running water until the water runs clear. Pick out any stray debris. Finely chop the onion; dice the carrots and celery; mince the garlic. Zest and juice the lemon, and chop the parsley if using.
Step 2: Sweat the vegetables
Heat 2 tbsp olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and 1/2 tsp of the salt. Cook, stirring occasionally, until the vegetables are softened and sweet but not browned, 8–10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Step 3: Build a flavorful base
Push the vegetables to the sides and add the tomato paste to the center of the pot. Cook, stirring, until the paste darkens slightly, 1–2 minutes. Stir in the thyme, black pepper, and optional smoked paprika and red pepper flakes; cook 30 seconds to bloom their flavor.
Step 4: Add lentils and simmer
Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, and bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Aim to maintain the soup at 190–200°F (88–93°C) with just a few bubbles breaking the surface. Partially cover and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 25–30 minutes. Skim any foam if needed.
Step 5: Create a velvety texture
Remove and discard the bay leaves. For a creamy, velvety body while keeping plenty of texture, use an immersion blender to give the pot 3–5 short pulses. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return it to the pot. If the soup thickens more than you like, stir in 1/4–1/2 cup hot water or broth.
Step 6: Finish with lemon and olive oil
Off the heat, stir in the lemon zest and juice, the remaining 1/2 tsp salt (or to taste), 2 tbsp olive oil, and parsley. Taste and adjust: add a pinch more salt for savoriness, more lemon for brightness, or a grind of pepper for warmth.
Step 7: Toast bread and serve
Heat the oven to 400°F (200°C). Slice the crusty bread, place on a baking sheet, and toast until crisp and warm, 6–8 minutes. For extra aroma, rub the hot slices with a cut garlic clove and brush with a little olive oil. Ladle the soup into warm bowls (a comfortable serving temperature is 160–170°F / 71–77°C), drizzle with a thread of olive oil, and serve with lemon wedges and the toasted bread.
Pro Tips
- Pick and rinse lentils thoroughly; removing dust and tiny stones ensures an even, clean flavor.
- Control consistency: simmer uncovered for the last 5 minutes to thicken, or add hot water/broth to loosen.
- Older lentils can take longer; if they are still firm after 30 minutes, keep simmering and check every 5 minutes.
- For extra depth, add a Parmesan rind with the broth and remove it before blending (optional).
- Zest only the lemon’s yellow skin; the white pith is bitter and can dull the soup’s bright finish.
Variations
- Greens & herb: Stir in 3 cups chopped kale (stems removed) or 4 cups baby spinach during the last 5 minutes; add 1 tsp chopped fresh rosemary with the thyme.
- Smoky & tangy: Use 1–1 1/2 tsp smoked paprika and finish with 1 tsp sherry vinegar in addition to the lemon.
- Curried coconut: Add 1 tbsp mild curry powder with the tomato paste and 1 cup (240 mL) unsweetened coconut milk during the last 10 minutes; swap lemon for lime.
Storage & Make-Ahead
Refrigerate cooled soup in airtight containers for up to 5 days. Freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop, adding water as needed, until steaming hot (165°F / 74°C). The soup thickens as it rests, so adjust with broth or water when reheating and re-check seasoning. Bread is best fresh; to re-crisp, warm slices at 350°F (175°C) for 5–6 minutes.
Nutrition (per serving)
Approximate for soup only: 290 calories; 11 g protein; 42 g carbohydrates; 9 g fat; 14 g fiber; 620 mg sodium. Values will vary with ingredient brands and salt levels.
