Easy Lentil Soup with Serving Tips

After three weeks of long days at the office, helping our community recover from the impacts of Hurricane Helene, I finally had a weekend to settle back into the kitchen. I wanted to make something hearty, comforting, and reminiscent of home—something to fill the house with warmth and the familiar scent of fall. This lentil soup was the first weekend meal I made, and it was the perfect choice.

Inspired by my mom’s Christmas lentil soup, which she often pairs with cornbread, this version has become a family favorite. The rich, earthy flavor of the lentils, paired with a hint of tomato paste and balsamic vinegar, feels like the warmth and stability we all need right now. Even the kids love it, perhaps because it brings back memories of Grandma’s cozy kitchen during the holidays.

Serving Tips

• Garlic Toast: Slice a crusty baguette or sourdough, spread with olive oil or vegan butter, add a sprinkle of garlic powder or minced fresh garlic, and toast until golden brown. It’s the ideal companion for scooping up every last bite.
• Sautéed Green Beans: Sauté green beans with a little olive oil, salt, and garlic until tender-crisp, then finish with a squeeze of lemon juice for a bright contrast to the soup’s hearty flavor.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 1/2 cups dried brown lentils, rinsed
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 6-7 cups vegetable broth (or more as needed, I used Better Than Bullion)
• 2-3 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Base:

• Heat olive oil in a large pot over medium heat.
• Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
• Add garlic and cook for another minute until fragrant.

Add Seasonings and Tomato Paste:

• Stir in tomato paste and balsamic vinegar, cooking for 1 minute to blend the flavors.
• Add cumin, smoked paprika, and ground coriander, stirring well.

Add Lentils and Liquid:

• Add the lentils, vegetable broth, water, and bay leaf. Stir well and season with salt and pepper to taste.
• Bring the soup to a boil, then reduce the heat and simmer uncovered for 30–40 minutes or until lentils are tender. Add more water if necessary to reach your desired consistency.

Adjust Seasoning and Serve:

• Taste and adjust seasoning with more salt, pepper, or a splash of balsamic if desired.Ladle into bowls, garnish with parsley, and serve with lemon wedges for a fresh twist.