Hearty Lentil Soup

As the days grow shorter and the air turns crisp, nothing warms the body and soul quite like a steaming bowl of soup. Lentils are little powerhouses of nutrition — packed with plant-based protein, fiber, and essential minerals like iron and folate. They keep you full, fuel your energy, and support a healthy heart and gut. This hearty, winter-ready soup is both comforting and nourishing, with tender lentils soaking up the savory aroma of carrots, celery, and warming spices. Whether you’re cozying up with a blanket by the window, watching snowflakes drift outside, or simply looking for a meal that satisfies and sustains, this lentil soup is a versatile, wholesome option that can be tailored to vegan eaters or those seeking an extra protein boost.

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Serves: 4–6

Prep time: 15 minutes

Cook time: 35–40 minutes

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Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1½ cups dried lentils (green or brown), rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 1 bay leaf
• 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
• 7 cups vegetable broth (low-sodium preferred)
• Salt and black pepper to taste
• Juice of ½ lemon (to finish)
• Optional garnish: chopped parsley or cilantro

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
3. Stir in lentils, diced tomatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender.
4. Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Stir in lemon juice right before serving.

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Pro Tips: 

FOR A CREAMIER SOUP:

Use an immersion blender to blend about ⅓ of the pot, then stir it back in.

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FOR EXTRA VEGAN PROTEIN, ADD:

1 cup cooked quinoa (stir in during the last 5 minutes)

1 cup cubed tofu or tempeh, pan-seared for extra flavor

½ cup red lentils in addition to the green/brown ones (they’ll melt in and add body)

Sprinkle nutritional yeast or hemp seeds on top for extra vegan protein