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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.