Lentil Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• One pot, pantry ingredients, hearty meal.
• Naturally vegetarian and high-fiber.
• Even better the next day.
• Cheap and freezer-friendly.
• Filling enough to be dinner.

Ingredient Notes

• Brown or green lentils hold their shape; red lentils break down to a puree.
• Smoked paprika is what gives the soup that 'cooked all day' depth.
• Use low-sodium broth so you can control salt.

Ingredient Substitutions

• Spinach or kale stirred in at the end.
• Add 1 lb diced potatoes for a heartier version.
• Coconut milk + curry powder for an Indian-style spin.

Equipment Needed

• Large pot or Dutch oven

Prep Tips

• Rinse lentils and check for tiny stones.
• Dice all veg the same size for even cooking.

Instructions

1. 1

   Gather and prep: 1 cup lentils, 1 medium carrot, sliced, 1 celery, 1 medium onion, diced, 3 cloves garlic, minced, 1 medium tomato, diced, 1 cup chicken broth, 1 tsp cumin. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté veg.

3. 3

   Add lentils, broth, tomato, cumin.

4. 4

   Simmer 30 min until tender. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

Artsi Pro Tips

• A Parmesan rind dropped in while simmering adds savory depth.
• Lemon juice at the end brightens everything — don't skip.
• For thicker soup, blend 1 cup and stir back in.

Common Mistakes

• Adding salt too early — slows lentil softening (small amount with veg is fine, the rest at the end).
• Boiling instead of simmering — lentils blow apart.
• Skipping the acid at the end — soup tastes flat.

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