The Best Lentil Soup

5 from 17 votes

The BEST Lentil Soup Recipe filled with aromatics, rosemary, and Parmesan. This soul-soothing soup is made in 1 pot, freezer-friendly, and here to nourish.

Prep Time10

Cook Time45

Total Time1

Course: Soup/Stew

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Stock pot or Dutch oven

Ingredients

3 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
3/4 cup finely chopped carrots
3 garlic cloves, minced
2 Tbsp. tomato paste
1 tsp. fennel seeds
1 tsp. ground coriander
1 cup green lentils (I love using French green lentils or "Puy lentils" if available)
2 tsp. finely chopped fresh rosemary
4 cups vegetable broth
2 cups water
1 bay leaf
1/2 tsp. each kosher salt and cracked black pepper
2 cups chopped lacinato kale (stems and ribs removed) (sub spinach, mustard greens, or chard)
1/2 cup grated Parmesan cheese (or 1/4 cup nutritional yeast if making vegan)
2 tsp. sherry vinegar (or red wine vinegar)

Instructions

Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and carrots; cook until soft, about 7 to 8 minutes.
Stir in tomato paste, garlic, fennel seeds, and coriander; cook 2 minutes, until the tomato paste turns brick-red and the garlic is aromatic. Stir in lentils and rosemary; cook 1 minute to allow lentils to lightly toast.
Add broth, water, bay leaf, salt, and pepper, and bring mixture to a boil. Partially cover the pot, and reduce heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Stir in kale and Parmesan cheese; cook until the greens wilt, about 2 to 3 minutes. Remove bay leaf, stir in sherry vinegar, and ladle into bowls to serve. If desired, garnish with extra Parmesan cheese.

Notes

To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.

To Reheat. Gently rewarm this soup in a small saucepan on the stove over medium heat until hot. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds, to promote even heating.

To Freeze. Store soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition