The aroma of simmering vegetables, the comforting warmth of savory broth, and the nourishing goodness of lentils come together to create something truly special. This is not just any ordinary soup; this is The Best Lentil Soup (Not Watery), with a rich and hearty texture that will leave you satisfied without the heaviness of traditional creamy soups. It’s a perfect blend of wholesome ingredients, making it an easy and budget-friendly choice for weeknight dinners or cozy gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Lentil Soup (Not Watery)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Lentil Soup (Not Watery)

I first discovered lentil soup during a chilly autumn, craving something warm and filling. I remember slowly stirring a pot of vibrant colors, the smell of onions and garlic wafting through the air as I eagerly anticipated the moment I could take my first spoonful. This soup has become a staple in my kitchen; it’s endlessly adaptable and always a hit, with family and friends often returning for seconds (or thirds!). If you want something that not only tastes fantastic but also fills your home with delightful aromas, I can’t wait for you to try this recipe.

Why You’ll Love This Recipe

Simple & Quick: Takes just about 80 minutes from start to finish, including prep and cooking time.
Irresistible Flavor: The marriage of garlic, crushed tomatoes, and red pepper flakes gives a depth of taste with a lovely warmth.
Eye-Catching Appeal: The bright colors of carrots, greens, and tomatoes make this soup visually appealing.
Flexible Serving: Perfect as a comforting lunch, heartwarming dinner, or a filling snack any time of the day.
Diet-Friendly Options: Naturally vegan, gluten-free, and packed with nutrients to fuel your body.

Ingredients You’ll Need

1/4 cup olive oil: A heart-healthy fat that adds richness to the soup. Extra virgin olive oil gives the best flavor and aroma.
1 large yellow onion (finely chopped): The base of flavor; it becomes sweet and translucent when cooked. If you’re out of yellow onions, shallots or white onions can work too.
4 carrots (finely diced): They bring a touch of sweetness and a pop of color. You can swap in celery if you prefer.
5 cloves garlic (minced): Essential for that robust, aromatic flavor. Use fresh garlic for the best taste; jarred garlic doesn’t compare.
1/4 teaspoon crushed red pepper flakes: A hint of heat to awaken the other flavors. Adjust to your spice preference!
1/2 cup white wine: Adds acidity and depth to the broth. If you wish to skip it, increase the broth slightly.
1 28-ounce can crushed tomatoes with basil: Rich tomato flavor with fresh basil. If you prefer, use diced tomatoes for a chunkier soup.
1 teaspoon honey: A touch of sweetness that balances acidity. Maple syrup can be a great vegan alternative.
2 cups brown lentils (washed and picked over): Brown lentils hold their shape and provide heartiness. Green lentils can be used as well, but they may alter the texture slightly.
8 cups vegetable broth: The foundation of the soup; homemade broth is the best, but a good-quality store-bought version works great.
1 teaspoon salt (more to taste): Essential for enhancing flavor. Always taste and adjust at the end!
1/2 teaspoon freshly cracked black pepper: Freshly cracked pepper adds a fragrant spice.
1 and 1/2 cups spinach or kale (chopped): Greens boost the nutrients. If using kale, remember to remove the tough ribs for better texture.
2 tablespoons freshly squeezed lemon juice: Brightens the flavors and adds a delightful zing. Adjust the amount based on your taste.

How to Make The Best Lentil Soup (Not Watery)

Warm the Oil: In a large Dutch oven or soup pot, warm 1/4 cup olive oil over medium heat until shimmering. This step is crucial as it enhances the flavors of the vegetables you’ll add next.

Sauté the Vegetables: Add 1 large finely chopped yellow onion and 4 finely diced carrots to the pot. Cook for about 8 to 9 minutes, stirring frequently, until the onion is softened and turning translucent. The combination of sweet carrots and onions creates a flavorful base.

Infuse the Garlic: Toss in 5 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes. Stir constantly for about 1 minute until fragrant; be careful not to burn the garlic as it can become bitter.

Deglaze with Wine: Pour in 1/2 cup white wine and let it simmer for 5 minutes, stirring occasionally. This helps lift any flavorful browned bits from the pot, enriching your soup’s taste.

Add Tomatoes and Honey: Pour in 1 can (28 ounces) of crushed tomatoes with basil and cook for an additional 5 minutes, stirring frequently. Stir in 1 teaspoon honey, which balances the acidity of the tomatoes beautifully.

Combine Lentils and Broth: Now, it’s time to add in 2 cups of brown lentils, 8 cups of vegetable broth, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper. Stir well to combine everything; this is where the magic starts!

Bring to a Boil and Simmer: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and partially cover the pot. Cook for about 45 minutes, or until the lentils are tender yet firm enough to hold their shape.

Incorporate Greens: Add 1 and 1/2 cups chopped spinach or kale to the pot. Cook for 5 minutes if using spinach, or 10 to 15 minutes for kale, allowing them to wilt but not overcook.

Finish with Lemon: Remove the pot from heat and stir in 1 tablespoon of freshly squeezed lemon juice. Taste the soup and season it with more salt, pepper, or lemon juice as needed for the perfect zing.

Serve and Enjoy: Serve warm, garnished with a sprinkle of parsley or a drizzle of olive oil if you like. This soup is fantastic on its own and pairs beautifully with crusty bread.

Storing & Reheating

To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for about 4 days. If you want to freeze it, pour it into freezer-safe containers and store for up to 2 months, thawing it in the refrigerator overnight before reheating. Reheat on the stove over medium heat or in the microwave until warmed through, usually around 5-10 minutes. However, be aware that the texture may thicken slightly after freezing; add a splash of broth or water to refresh it.

Chef’s Helpful Tips

Avoid overcooking the lentils; taste them for doneness, as different brands can have varying cooking times.
Ensure that your lentils are fresh; old lentils take longer to cook and may not soften properly.
For a richer flavor, consider sautéing the onions and carrots until they caramelize slightly before adding the garlic.
Don’t forget to taste and adjust seasoning at the end; this is key to great flavor.
If you want to meal prep, make the soup ahead of time; the flavors deepen the next day!
Feel free to add other vegetables, like zucchini or potatoes, for extra nutrition and variety.

The Best Lentil Soup (Not Watery) is a delightful recipe that combines wholesome ingredients with immense flavor. Whether served on a cold day or as part of your weekly meal prep, it’s sure to become a favorite in your household. If you’re looking to make something nourishing and satisfying, give it a go—your taste buds will thank you. Enjoy each comforting spoonful, knowing you’re indulging in something truly special!

Recipe FAQs

How can I make this soup thicker?

If you prefer a thicker texture, simply blend a portion of the soup with an immersion blender and stir it back in. Alternatively, you can add an extra cup of lentils or reduce the liquid by simmering it longer.

Can I use different types of lentils?

Yes! While this recipe specifically uses brown lentils, green lentils also work well. Avoid red lentils for this recipe as they tend to break down and you might lose the hearty texture.

Is there a way to add more vegetables?

Absolutely! Feel free to toss in additional vegetables like diced bell peppers, zucchini, or even potatoes. Just adjust the cooking time so everything becomes tender.

Can leftovers be frozen?

Yes, this soup freezes beautifully! Just make sure to store it in airtight containers and consume it within two months for the best flavor and freshness. When reheating, add a bit of extra broth to bring it back to its original consistency.

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The Best Lentil Soup (Not Watery)

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Author: Peter
Prep Time: N/A
Cook Time: 80 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Vegetarian

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Description

This lentil soup stands out for its deep flavor and satisfying texture. With simple ingredients like lentils, tomatoes, and greens, it’s perfect for a comforting, healthy meal any day of the week.

Ingredients

Scale

1/4 cup olive oil
1 large yellow onion (finely chopped)
4 carrots (finely diced)
5 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine
1 28-ounce can crushed tomatoes with basil
1 teaspoon honey
2 cups brown lentils (washed and picked over)
8 cups vegetable broth
1 teaspoon salt (more to taste)
1/2 teaspoon freshly cracked black pepper
1 and 1/2 cups spinach or kale (chopped)
2 tablespoons freshly squeezed lemon juice

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Instructions

In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering.
Add the onions and carrots; cook while stirring frequently until softened and translucent, about 8 to 9 minutes.
Add the garlic and crushed red pepper flakes; cook until fragrant, about 1 minute.
Pour in the wine and simmer for 5 minutes, stirring occasionally.
Add the crushed tomatoes and cook for 5 more minutes, stirring frequently, then stir in the honey.
Add lentils, broth, salt, and black pepper; stir well to combine.
Increase heat to high and bring the mixture to a boil. Cover partially and reduce to a simmer, cooking for 45 minutes, until lentils are tender but hold their shape.
Stir in the chopped greens; cook for 5 minutes if using spinach, and 10 to 15 minutes if using kale.
Remove from heat and stir in 1 tablespoon of lemon juice. Season with more salt, pepper, or lemon juice to taste.
Serve warm, with leftovers good for about 4 days in the refrigerator or frozen for up to 2 months.

Notes

Leftovers store well and can be frozen for future meals.
Adjust seasonings to your taste before serving for the best flavor.
Feel free to substitute kale with spinach or other greens based on preference.