Lentil Soup

with Vegetables and Warm Spices

This lentil soup is hearty, flavorful, and naturally packed with protein, making it a satisfying choice for a comforting dinner. Brown lentils are the star of the dish and have been used in cooking for thousands of years, especially across the Middle East and Mediterranean. They soften beautifully in soups without turning mushy, which makes them perfect for a thick and cozy bowl. This version combines vegetables, tomatoes, and warm spices to create a balanced flavor that feels both wholesome and rich.

A fun fact about lentils is that they were one of the first domesticated crops and were commonly eaten by ancient civilizations due to their affordability and long shelf life. This soup also uses a clever technique: blending a portion of the mixture and stirring it back in. This adds thickness without needing cream or extra starch. For tools, you will need a Dutch oven, a cutting board, a chef knife, a blender or immersion blender, and a wooden spoon. Serve this soup with fresh bread or a side salad for a complete, nourishing meal that reheats exceptionally well.

1. Cook the vegetablesHeat 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.Cut the vegetables into similar sizes so they soften at the same rate.Wipe down the cutting board after preparing the vegetables to keep your workspace tidy.
2. Build the flavor baseStir 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.To check lentils for doneness, press one gently between your fingers. It should give easily without being mushy.Rinse out the tomato paste can before recycling to avoid sticking residue.
3. Blend part of the soupRemove 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.Blending only a portion thickens the soup naturally without adding cream.Wash the blender jar immediately so the tomato residue does not cling to the sides.
4. Finish and serveStir in the chopped parsley and red wine vinegar. Taste and adjust seasoning if needed. Serve warm with extra parsley sprinkled on top.Adding vinegar at the end brightens the flavor and balances the richness of the lentils.Let the soup cool before transferring leftovers to airtight containers for storage.

Olive Oil1 tbsp

- Oil & Vinegar

Carrots3 count

- Produce

Garlic3 clove

- Produce

Celery2 stalk

- Produce

Yellow onion1 count

- Produce

Tomato Paste3 tbsp

- Canned Goods

Fresh thyme2 tsp

- Produce

Cumin1 tsp

- Spices

Paprika1 tsp

- Spices

Kosher salt1 tsp

- Spices

Black Pepper1/2 tsp

- Spices

brown lentils1 lb

- dry goods

fresh flat leaf parsley1/4 cup

- produce

red wine vinegar1 tbsp

- vinegar

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bunch of vegetables