Name: The Best Lentil Soup (Not Watery)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 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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The aroma of simmering lentils, rich tomatoes, and fragrant spices can make anyone drawn to the kitchen. This isn’t just any lentil soup; we’re talking about The Best Lentil Soup (Not Watery). It’s hearty, nourishing, and brimming with flavor—perfect for cozy dinners, meal prep, or a warm hug in a bowl when the weather turns chilly. Picture sinking your spoon into a robust broth, loaded with tender lentils and vibrant vegetables, each bite more satisfying than the last.

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)

There’s a time in everyone’s culinary journey where lentil soup becomes a staple—perhaps it was that first chilly autumn evening, or a desire to eat healthier without sacrificing taste. This recipe checks all the boxes: it’s budget-friendly, nourishing, and can please a crowd. What’s not to love? I guarantee that once you make this soup, it will become a cherished recipe in your kitchen as it has in mine. So, let’s roll up our sleeves and get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 90 minutes, this recipe makes a cozy weeknight dinner a breeze.
Irresistible Flavor: The balance of earthy lentils buoyed by bright tomatoes and warm spices creates a tantalizing taste.
Eye-Catching Appeal: This vibrant, colorful soup is as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for lunch, dinner, or meal prepping; this soup truly fits any occasion.
Diet-Friendly Options: Naturally vegan and gluten-free, this recipe is excellent for a variety of diets.

Ingredients You’ll Need

1/4 cup olive oil: The base of flavor, olive oil adds richness and helps sauté your veggies.
1 large yellow onion (finely chopped): A classic aromatic that brings sweetness and depth.
4 carrots (finely diced): Adds sweetness and texture; feel free to substitute with parsnips for a unique taste.
5 cloves garlic (minced): Offers a delightful fragrance and warmth; use fresh garlic for the best results.
1/4 teaspoon crushed red pepper flakes: Gives a gentle kick; adjust the amount based on your heat preference.
1/2 cup white wine: Enhances the flavor profile; cooking wine works, but avoid sweet versions.
1 28-ounce can crushed tomatoes with basil: The soup’s backbone, providing acidity and richness; fresh tomatoes can also be used.
1 teaspoon honey: Balances acidity; maple syrup is a great vegan alternative.
2 cups brown lentils (washed and picked over): The hearty component that makes this soup filling; avoid split lentils, as they cook too quickly.
8 cups vegetable broth: Use low sodium varieties for a healthier option; chicken broth works for non-vegetarians.
1 teaspoon salt (more to taste): Enhances the flavors; start with lesser amounts and add more at the end if necessary.
1/2 teaspoon freshly cracked black pepper: Freshly ground enhances the flavor; a must-have.
1 and 1/2 cups spinach or kale (chopped): A bit of greenery for nutrition; remove tough ribs if using kale.
2 tablespoons freshly squeezed lemon juice: Adds brightness; feel free to adjust to your taste.

How to Make The Best Lentil Soup (Not Watery)

Heat Oil: In a large Dutch oven or soup pot, warm the 1/4 cup olive oil over medium heat until shimmering. This initial step will ensure your flavors meld nicely.

Sauté Veggies: Add the finely chopped onion and diced carrots into the pot. Cook while stirring frequently until the onion softens and turns translucent, about 8 to 9 minutes. This base caramelization infuses a wonderful flavor that sets the tone for the soup.

Add Garlic & Spices: Next, toss in the minced garlic and the 1/4 teaspoon crushed red pepper flakes. Stir constantly until fragrant, which should take about a minute. You’ll love how aromatic your kitchen becomes!

Pour in the Wine: Carefully pour in the 1/2 cup white wine and let it simmer for about 5 minutes. This step adds a beautiful complexity and depth to the overall flavor, so don’t skip it!

Stir in Tomatoes: Add the 28-ounce can of crushed tomatoes with basil and give it a good stir. Allow the mixture to cook for an additional 5 minutes. Stirring often helps develop the flavors even further.

Combine Lentils & Broth: Now it’s time to add in the 2 cups brown lentils, 8 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine everything beautifully.

Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, partially cover the pot and reduce the heat to a gentle simmer. Cook for 45 minutes, until the lentils are tender yet still hold their shape. This is where the magic happens!

Add Greens: Stir in your choice of 1 and 1/2 cups chopped spinach or kale. If using spinach, cook for just 5 minutes; if you opt for kale, allow for a simmer of 10 to 15 minutes until tender and vibrant.

Finish with Lemon: Once cooked, remove the pot from heat and stir in the 2 tablespoons of freshly squeezed lemon juice. Taste your soup and adjust with more salt, pepper, and/or lemon juice as desired. It should have a vibrant, balanced flavor that keeps you coming back for more.

Serve Warm: Ladle the warm soup into bowls and serve up your flavorful creation—you’ve just made a cozy masterpiece!

Storing & Reheating

To store, let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about four days. For extended storage, feel free to freeze portions for up to two months. When reheating, simply thaw overnight in the fridge and warm on the stove over low heat, stirring occasionally, for about 15-20 minutes until heated through. Note that the texture may thicken upon refrigeration, so you could add a splash of broth or water when reheating for that perfect consistency.

Chef’s Helpful Tips

Avoid overcooking the lentils; they should be tender but not mushy. Check at the 40-minute mark.
For extra depth, try using homemade vegetable broth if possible—it can really elevate the taste.
If you prefer a creamier texture, purée a portion of the soup and stir it back in for a lovely, smooth finish.
Fresh herbs can provide an aromatic touch; consider garnishing with basil or parsley just before serving.
This soup freezes well, so double the batch for easy future meals.

The beauty of this recipe is its versatility and elegance. It’s not just comfort food; it’s a canvas that invites your creativity. With flavorful ingredients and adaptable techniques, it allows for changes based on what’s fresh and available. So go ahead, enjoy every bowl and don’t hesitate to make it your own!

Recipe FAQs

Can I use different lentils for this soup?

Absolutely! While brown lentils hold their shape well, you can experiment with green lentils or even red lentils. Keep in mind that red lentils cook faster and may break down more, creating a softer texture.

How can I add more protein to this lentil soup?

If you’d like to include more protein, consider adding cooked chicken, turkey, or even some canned beans like chickpeas or black beans. They blend beautifully with the soup while boosting its nutritional value.

Is there a way to make this soup spicier?

For those who love a kick, you can increase the red pepper flakes or add some diced jalapeños or other hot peppers when sautéing the vegetables. Adjust to taste to find your perfect heat level!

Can I prepare this soup in advance?

Definitely! The flavors will meld even more if made a day ahead, making it an excellent option for meal prep. Just store it in an airtight container and reheat as needed. You’ll find it tastes just as delightful, if not better, the next day!