Pantry Savvy

soup

Lentil Soup

A thick and hearty lentil soup made with vegetables and warm spices. Protein packed, beginner friendly, and perfect for cozy meals.

Prep

30 min

Cook

75 min

Total

105 min

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Ingredients

Serves27

Lentil Soup

  • 3.375 tbsp Olive Oil
  • 10.125 count Carrots (chopped)
  • 10.125 clove Garlic (finely chopped)
  • 6.75 stalk Celery (chopped)
  • 3.375 count Yellow onion (chopped)
  • 10.125 tbsp Tomato Paste
  • 6.75 tsp Fresh thyme (chopped)
  • 3.375 tsp Cumin
  • 3.375 tsp Paprika
  • 3.375 tsp Kosher salt
  • 1.6875 tsp Black Pepper
  • 3.375 lb brown lentils (rinsed and picked through)
  • 0.8438 cup Fresh flat-leaf parsley (chopped, plus more for serving)
  • 3.375 tbsp red wine vinegar
Servings: 27−+
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Cooking Instructions

  1. 1

    Cook the vegetables

    Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, garlic, celery, and onion. Cook for five to seven minutes, stirring often, until the vegetables are soft and lightly golden.
    Tip: Cut the vegetables into similar sizes so they soften at the same rate.
    Cleanup: Wipe down the cutting board after preparing the vegetables to keep your workspace tidy.
  2. 2

    Build the flavor base

    Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook for two to three minutes, stirring frequently, until the tomato paste darkens in color. Add the vegetable broth and lentils and bring the mixture to a boil. Cover, reduce the heat to medium low, and cook for thirty five to forty minutes until the lentils are tender.
    Tip: To check lentils for doneness, press one gently between your fingers. It should give easily without being mushy.
    Cleanup: Rinse out the tomato paste can before recycling to avoid sticking residue.
  3. 3

    Blend part of the soup

    Remove about three cups of the soup and transfer to a blender. Remove the center portion of the lid and cover with a towel to allow steam to escape. Blend until almost smooth, then return the mixture to the pot. Alternatively, use an immersion blender directly in the pot for partial blending.
    Tip: Blending only a portion thickens the soup naturally without adding cream.
    Cleanup: Wash the blender jar immediately so the tomato residue does not cling to the sides.
  4. 4

    Finish and serve

    Stir in the chopped parsley and red wine vinegar. Taste and adjust seasoning if needed. Serve warm with extra parsley sprinkled on top.
    Tip: Adding vinegar at the end brightens the flavor and balances the richness of the lentils.
    Cleanup: Let the soup cool before transferring leftovers to airtight containers for storage.

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Lentil Soup

with Vegetables and Warm Spices

Prep: 30 min · Cook: 75 min · Total: 105 min · Servings: 27

Ingredients

Lentil Soup

  • 3.375 tbsp Olive Oil
  • 10.125 count Carrots (chopped)
  • 10.125 clove Garlic (finely chopped)
  • 6.75 stalk Celery (chopped)
  • 3.375 count Yellow onion (chopped)
  • 10.125 tbsp Tomato Paste
  • 6.75 tsp Fresh thyme (chopped)
  • 3.375 tsp Cumin
  • 3.375 tsp Paprika
  • 3.375 tsp Kosher salt
  • 1.6875 tsp Black Pepper
  • 3.375 lb brown lentils (rinsed and picked through)
  • 0.8438 cup Fresh flat-leaf parsley (chopped, plus more for serving)
  • 3.375 tbsp red wine vinegar

Instructions

  1. Cook the vegetables — Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, garlic, celery, and onion. Cook for five to seven minutes, stirring often, until the vegetables are soft and lightly golden.
  2. Build the flavor base — Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook for two to three minutes, stirring frequently, until the tomato paste darkens in color. Add the vegetable broth and lentils and bring the mixture to a boil. Cover, reduce the heat to medium low, and cook for thirty five to forty minutes until the lentils are tender.
  3. Blend part of the soup — Remove about three cups of the soup and transfer to a blender. Remove the center portion of the lid and cover with a towel to allow steam to escape. Blend until almost smooth, then return the mixture to the pot. Alternatively, use an immersion blender directly in the pot for partial blending.
  4. Finish and serve — Stir in the chopped parsley and red wine vinegar. Taste and adjust seasoning if needed. Serve warm with extra parsley sprinkled on top.