Hearty Lentil Soup

On a cold day, nothing beats the warmth of a hearty lentil soup. A savory mix of crushed tomatoes, garlic, and vegetables comes together with tender lentils and fragrant herbs to create a rich, comforting soup that’s perfect for the entire family. Add this classic dish to your menu for a filling, flavorful meal every time.

Ingredients for Lentil Soup

To make the best lentil soup, start with fresh vegetables like celery, carrots, and onions. Bay leaves, oregano, and basil bring aromatic depth, while the tang of crushed tomatoes and vinegar balances the flavors. The star of the dish is the dry lentils, which soak up all the delicious, savory goodness as they cook, creating a rich and satisfying soup.

How to Prepare Lentil Soup

This delicious, family-approved lentil soup is packed with bold flavors you won’t want to miss. Below you’ll find a detailed recipe with easy-to-follow instructions, but here’s a preview of what you can expect when you make this crowd-pleasing dish:

Start by sautéing diced vegetables in olive oil over medium heat, then add in the aromatic seasonings. Once fragrant, stir in lentils, tomatoes, and water. Lower the heat and let everything simmer until the lentils are tender and cooked through. Finish by adding spinach, allowing the greens to wilt, and adjust the seasoning as needed before serving.

How to Store Leftover Lentil Soup

Store any leftover lentil soup in an airtight container and refrigerate for up to five days. Be sure to let the soup cool to room temperature before storing. When ready to enjoy, simply reheat on the stove or in the microwave for optimal flavor and texture.

Can Lentil Soup Be Frozen?

Freezing leftover lentil soup is simple and efficient: Just transfer cooled soup into freezer-safe bags, making sure the ingredients are evenly distributed. Remove as much air as you can before sealing to extend the shelf life. Lay the bags flat in the freezer if possible. Frozen lentil soup can stay fresh for up to six months.

Dinogo Community Tips and Testimonials

"My family devoured this soup like there was no tomorrow!" says home cook Joe. "The only thing I added was the four beers I drank while cooking."

"This is an excellent base recipe that you can customize to your own preferences," shares reviewer ErinsMom. "I swapped in canned beef and chicken broth (about 5 cups) along with water, and added potatoes when I put in the lentils."

"I took the other suggestions into account and doubled the spices," says reviewer Linda. "I also swapped chicken stock for water, and my family absolutely loved it!"

Editorial contributions by Rai Mincey

Ingredients List

• ¼ cup olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 2 cups dry lentils

• 8 cups water

• 1 (14.5 ounce) can crushed tomatoes

• ½ cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

Cooking Instructions

In a large soup pot, heat oil over medium heat. Add chopped onions, carrots, and celery; cook, stirring occasionally, until the onions become soft and translucent, about 3 to 5 minutes.

Add garlic, bay leaves, oregano, and basil to the pot; cook for 2 minutes, stirring frequently.

Add lentils, water, and tomatoes to the pot. Bring to a boil, then lower the heat and let the soup simmer until the lentils are fully tender, which will take at least 1 hour.

When it’s time to serve, stir in the spinach and cook until the greens have wilted.

Stir in the vinegar and season with salt and pepper. Taste and adjust the seasoning as needed.

Serve the soup hot and enjoy every bite!

Nutritional Information (per serving)