Easy Lentil Soup

Partial blending thickens the broth while keeping texture – full blending gives you baby food. Brown or green lentils work; red ones would turn to complete mush.

June Arthurs
September 12, 2025
jump to recipe

Ingredients

  • 2 tbsp canola oil
  • 4 medium carrots, chopped
  • 2 large sweet onions, finely chopped
  • 3 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1 bay leaf
  • 2.5 cups dried brown or green lentils, rinsed
  • 10 cups chicken stock
  • 1 (15-ounce) can crushed tomatoes

Build the Base

In a Dutch oven, heat the oil over medium heat. Add the carrots, onion, and celery.

Cook until they’ve softened, about ~6-8 minutes, stirring occasionally.

Add the garlic, salt, thyme, cumin, paprika, pepper, and bay leaf.

Cook for one more minute.

Simmer the Soup

Stir in the lentils, chicken stock, and crushed tomatoes. Bring the soup to a boil. Then, reduce the heat to a simmer.

Cover the pot and let it cook until the lentils and vegetables are tender.

This will take ~30-35 minutes.

Remove and discard the bay leaf.

Use an immersion blender to partially puree the soup to the consistency you want.

Easy Lentil Soup

Partial blending thickens the broth while keeping texture – full blending gives you baby food. Brown or green lentils work; red ones would turn to complete mush.
prep time15 minutes
cook time45 minutes
total time1 hour
Print Recipe

Ingredients

  • 2 tbsp canola oil
  • 4 medium carrots, chopped
  • 2 large sweet onions, finely chopped
  • 3 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp Diamond Crystal kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1 bay leaf
  • 2.5 cups dried brown or green lentils, rinsed
  • 10 cups chicken stock
  • 1 can crushed tomatoes, 15-ounce

Instructions

  • Heat oil in Dutch oven over medium heat.
  • Add carrots, onion, and celery; cook until soft, 6-8 minutes.
  • Add garlic, salt, thyme, cumin, paprika, pepper, and bay leaf; cook 1 minute.
  • Stir in lentils, chicken stock, and crushed tomatoes.
  • Bring to boil, reduce heat, cover and simmer until lentils are tender, 30-35 minutes.
  • Remove bay leaf.
  • Partially blend with immersion blender to desired consistency.

Notes

Use brown or green lentils. Soup can be left chunky or blended smooth according to preference.