Description
Grandma’s Lentil Soup is the kind of cozy, one-pot comfort food that makes the whole house smell amazing and dinner feel effortless. This hearty bowl is packed with tender lentils, carrots, potatoes, and tomatoes simmered in a lightly spiced vegetable broth, finished with fresh parsley and a squeeze of lemon for brightness. It’s an easy recipe that works for quick dinner ideas, make-ahead lunches, or a healthy snack-style bowl in the afternoon. If you’re looking for simple food ideas that are budget-friendly, full of flavor, and perfect for both weeknight easy dinners and relaxed weekend cooking, this nourishing soup needs to be on your regular rotation.
Ingredients
2 tablespoons olive oil
1 medium yellow onion finely diced
3 medium carrots peeled and diced
2 celery stalks diced
3 garlic cloves minced
2 tablespoons tomato paste
1 1⁄2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 1⁄2 cups brown or green lentils rinsed and drained
2 medium gold potatoes peeled and diced into small cubes
1 can 14.5 ounces diced tomatoes with juices
6 cups low sodium vegetable broth
1 cup water plus more as needed
2 bay leaves
1 1⁄2 teaspoons fine sea salt plus more to taste
3⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon crushed red pepper flakes optional
1⁄4 cup chopped fresh parsley plus more for serving
2 tablespoons fresh lemon juice
Instructions
1. Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery along with a pinch of salt. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.
3. Add the tomato paste, ground cumin, smoked paprika, and dried thyme. Cook, stirring constantly, for 1–2 minutes until the tomato paste deepens in color and the spices smell toasty.
4. Stir in the rinsed lentils, diced potatoes, diced tomatoes with their juices, vegetable broth, water, and bay leaves. Scrape up any browned bits from the bottom of the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer gently with the lid slightly ajar for 30–35 minutes, or until the lentils are tender and the potatoes are soft.
6. Check the consistency. If the soup is too thick, add a little more water or broth. For a creamier texture, lightly mash a cup or two of the soup with a fork or potato masher and stir it back into the pot.
7. Remove and discard the bay leaves. Season the soup with the sea salt, black pepper, and crushed red pepper flakes if using. Taste and adjust the seasoning as needed.
8. Stir in the chopped fresh parsley and lemon juice just before serving. Ladle the soup into bowls and garnish with extra parsley and freshly ground black pepper if desired.
Notes
If you prefer a thicker, stew-like soup, reduce the water slightly and mash a bit more of the lentils and potatoes at the end of cooking.
This soup thickens as it sits; when reheating leftovers, stir in a splash of water or broth to loosen it back to your preferred consistency.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7
- Sodium: 620
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 16
- Protein: 18
- Cholesterol: 0
Keywords: lentil soup, grandma's lentil soup, easy dinner, healthy soup, vegetarian soup, comfort food