Lentil Soup Recipe

5 from 8 votes

Make this easy and delicious Mediterranean lentil soup recipe all in one pot with hearty potatoes, carrots, smoky chilies, and greens!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Mediterranean

Keyword: lentil soup recipe

Servings: serves

2 tablespoons olive oil
1 yellow onion diced
2 large carrots thinly sliced
4 celery stalks thinly sliced
3 to 4 cups bite-sized chopped potatoes I used small yukon gold potatoes
¼ cup chopped fresh parsley
4 cloves garlic minced
1 teaspoon sweet or smoky paprika adjust spice to your own preference
1 teaspoon dried oregano
1 teaspoon salt or to taste
½ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper or to taste
6 cups vegetable broth
3 sprigs fresh thyme
1 bay leaf
1 cup green or brown lentils rinsed and drained
3 dried red chili peppers hot or sweet, tops removed, cut in fourths lengthwise (if you can't find any, use about 1 teaspoon more paprika + 1/2 teaspoon chili powder, or to taste)
3 cups chopped leafy greens I used swiss chard, but you can use baby spinach, or kale, or collard greens, and so on

Sauté. Heat olive oil in a large pot, or Dutch oven, over medium heat. Add diced onions, carrots, celery, and potatoes to the hot oil; sauté for 6 minutes, or until veggies are slightly tender and browned. Stir often.
Add herbs and spices. Stir in parsley and garlic; continue to cook for 1 more minute. Season with paprika, oregano, rosemary, salt, and pepper; stir and cook for 1 more minute.
Add the remaining ingredients. Add vegetable broth, thyme sprigs, and bay leaf; turn the heat up to medium-high and bring to a boil. Stir in the lentils and the dry chili peppers, if using. Bring the pot back to a boil.
Cook. Reduce heat to medium-low and cook for 20 minutes, uncovered, until lentils and potatoes are tender.
Stir in the greens. Stir in leafy greens and continue to cook for 2 to 4 more minutes or until wilted.
Finish and serve. Remove the lentil soup from the heat; taste for seasonings and adjust accordingly. Remove bay leaf and thyme sprigs; serve.

Storage: Store Lentil Soup in an airtight container, and refrigerate for up to 5 days.
Freezing: Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months.
If you intend to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated.
Reheat frozen soup in a pot over medium heat.