Lentil soup rarely gets top billing, but a pot of brown lentils simmered with vegetables and warm spices quietly delivers more protein per serving than most people expect from a fully vegetarian soup.
It's the kind of recipe that scales up easily and tastes better the next day, which makes it one of the more practical meal-prep options on the site — not just a dinner, but four or five lunches.
Simmer uncovered — this concentrates the broth as it reduces slightly, instead of staying thin and watery under a lid.
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 6-7 minutes until softened. Add garlic, cumin, and smoked paprika, cooking for 1 more minute.
Stir in rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until the lentils are tender.
Remove the bay leaf. Stir in lemon juice, and season with salt and pepper to taste.
Ladle into bowls and top with fresh parsley. Serve with crusty bread if desired.
Brown lentils hold their shape through a longer simmer, giving this soup a heartier, more textured bite than red lentils, which break down into a smoother, thicker consistency.
Yes — combine all ingredients except the lemon juice and cook on low for 6-7 hours or high for 3-4 hours, then stir in lemon juice just before serving.
A splash of acid at the end brightens the whole pot and keeps the soup from tasting flat — lentil soups in particular benefit from this final adjustment.
It keeps up to 5 days in the fridge and freezes well for up to 3 months — the flavor actually improves after a day or two in the fridge as the spices settle in.