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Hearty Lentil Soup

This is a straightforward, one-pot lentil soup. It relies on slowly cooked vegetables for a flavorful base and finishes with lemon to brighten up the earthy flavor of the lentils.
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
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Ingredients

  • 2 1/2 tbsp Olive oil
  • 2 1/2 tbsp Butter
  • 2 medium Onions diced
  • 5 large Carrots peeled and diced
  • 6 ribs Celery chopped
  • 6 cloves Garlic minced
  • 2 1/2 tsp Sweet paprika
  • 1 1/4 tsp Dried basil
  • 1 1/4 tsp Dried thyme
  • 1 1/4 tsp Diamond Crystal kosher salt plus more to taste
  • 1 1/4 tsp Black pepper freshly ground, plus more to taste
  • 2 1/2 cups Dry green or brown lentils rinsed
  • 1 can Diced tomatoes 15 ounce
  • 10 cups Vegetable broth
  • 1 large Lemon zested and juiced

Instructions

  • Heat olive oil and butter in large pot over medium heat.
  • Add onions, cook 5 minutes until softening.
  • Add carrots and celery, cook 10 minutes.
  • Add garlic, cook 1 minute.
  • Stir in salt, thyme, basil, and paprika.
  • Add rinsed lentils, diced tomatoes, and vegetable broth.
  • Bring to simmer, skim foam, reduce heat to low.
  • Cover and cook 40-60 minutes until lentils are tender.
  • Stir in lemon zest and juice.
  • Season with salt and pepper to taste.

Notes

Soup is done when lentils are completely tender. Leftovers keep well refrigerated for up to 5 days.