SaveHearty Lentil Soup
Browned mirepoix, bloomed cumin, smoky paprika, French green lentils, finished with lemon and dill. Weeknight, one pot, freezes like a dream.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $9.00 · $1.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion (diced)
- 3 piece carrots (diced)
- 3 stalk celery (diced)
- 5 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp coriander
- 1/4 tsp red pepper flakes
- 1 1/2 cup French green lentils (or Le Puy)
- 14 oz diced tomatoes (fire-roasted)
- 6 cup vegetable stock
- 2 piece bay leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cup baby spinach
- 2 tbsp lemon juice
- 2 tbsp fresh dill (chopped)
- 3 tbsp fresh parsley (chopped)
Instructions
- 1
Heat oil in a Dutch oven over medium-high. Add onion, carrot, celery, 1/2 tsp salt. Cook 8 minutes until edges caramelize.
Brown the mirepoix hard — this is where lentil soup gets deep flavor instead of tasting like dorm food.
- 2
Add garlic, tomato paste, cumin, paprika, coriander, chili flakes. Stir 90 seconds to bloom the spices and caramelize the paste.
Blooming spices in fat unlocks 10x the aroma compared to dumping them in broth.
- 3
Add lentils, tomatoes, stock, bay leaves, remaining salt, pepper. Bring to a boil, reduce to simmer.
French green lentils hold their shape — brown lentils turn to mush.
- 4
Simmer uncovered 30-35 minutes until lentils are tender but not falling apart.
- 5
Remove bay. For body, blend 1 cup of soup with an immersion blender, stir back in.
Partial blend = creamy + chunky. Full blend = dal territory.
- 6
Stir in spinach, wilt 2 minutes. Kill heat, add lemon juice, dill, parsley. Taste and adjust salt.
Acid at the end — lemon or a splash of red wine vinegar — is mandatory. Without it, lentil soup is flat.
- 7
Serve with a drizzle of olive oil, crusty bread, and more lemon on the side.
Pairs With
Grenache-Syrah blend
Garrigue herbs and peppery fruit match the spice.
Malty, dried fruit
Dark fruit echoes the earthy lentils.
Briny, bright
Mediterranean acid reset.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Rinse lentils but never soak them — they cook in 30 minutes straight from the bag.
- •Stale canned tomato paste is one of the top mistakes — buy the tube and keep it refrigerated.
- •A Parmesan rind simmered in makes it non-vegan but next-level.
Substitutions
- French green lentils → beluga lentils (similar) or brown (cook 25 min)
- dill → more parsley + mint
Leftovers
Refrigerate 5 days, freezes 3 months. Thickens overnight — loosen with stock.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
