The Best Lentil Soup (Not Watery) is not your typical soup. It’s a hearty, soul-warming bowl filled with tender lentils, vibrant vegetables, and a delightful mix of spices. Imagine a cozy evening spent sipping this rich concoction, where each spoonful transports you to comfort and warmth — the kind of food that makes everything feel just a little bit better. This soup is guaranteed to fill you up, with its thick and rich texture that invites you to savor every bite. Trust me, once you taste this version, you’ll wonder how you ever enjoyed anything less.

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 discovered this recipe during a chilly autumn evening when I craved something nutritious and soothing. A quick look in my pantry revealed all the essentials: lentils, tomatoes, and a few veggies. A little improvisation and a bit of patience led to the most delightful pot of soup I’ve ever made. Since then, The Best Lentil Soup (Not Watery) has become a staple in my kitchen, especially when friends or family come over. Its fragrant aroma fills the home and everyone gathers around the table, eager to dig into a bowl.

Why You’ll Love This Recipe

Simple & Quick: It’s easy to prepare, coming together in about 80 minutes, with minimal effort required.
Irresistible Flavor: The combination of spices, wine, and fresh veggies creates a robust and comforting flavor that warms your soul.
Eye-Catching Appeal: With vibrant colors from the spinach and carrots, this soup looks as good as it tastes.
Flexible Serving: Perfect as a hearty lunch, cozy dinner, or meal prep for the week ahead.
Diet-Friendly Options: Naturally vegan and gluten-free, making it a great option for various dietary needs.

Ingredients You’ll Need

1/4 cup olive oil: Essential for sautéing the vegetables to create a flavorful base.
1 large yellow onion (finely chopped): Provides sweetness and depth to the soup.
4 carrots (finely diced): Adds a tender crunch and natural sweetness.
5 cloves garlic (minced): Infuses the soup with a robust, aromatic flavor.
1/4 teaspoon crushed red pepper flakes: A touch of heat that elevates the entire dish.
1/2 cup white wine: Adds acidity and enhances flavor; you can use vegetable broth as a substitute if preferred.
1 28-ounce can crushed tomatoes with basil: The heart of the soup; the tomatoes bring richness and depth.
1 teaspoon honey: Balances the acidity of the tomatoes (optional; you can omit for strict vegan needs).
2 cups brown lentils (washed and picked over): The star ingredient that provides substance and protein.
8 cups vegetable broth: Serves as the liquid base of the soup, enhancing the overall flavor.
1 teaspoon salt (more to taste): Essential for seasoning; adjust based on your preference.
1/2 teaspoon freshly cracked black pepper: Adds a subtle kick to each spoonful.
1 and 1/2 cups spinach or kale (chopped): Adds nutrition and a vibrant color; kale takes longer to cook, so adjust your timing accordingly.
2 tablespoons freshly squeezed lemon juice: Brightens the flavors, making the soup more refreshing.

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.

Sauté vegetables: Add 1 large yellow onion (finely chopped) and 4 finely diced carrots. Cook, stirring frequently, until the onion has softened and is turning translucent, about 8 to 9 minutes.

Add garlic and spice: Toss in 5 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes. Cook until fragrant while stirring constantly, about 1 minute.

Deglaze with wine: Pour in 1/2 cup white wine and let it simmer, stirring occasionally, for about 5 minutes. This process helps lift any flavors stuck to the pot.

Incorporate tomatoes: Add in 1 28-ounce can crushed tomatoes with basil and cook for 5 more minutes, stirring frequently. Make sure everything is combined perfectly, and blend in 1 teaspoon honey.

Mix in lentils: Stir in 2 cups brown lentils and 8 cups vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Combine everything well.

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 lentils: Allow the soup to cook for 45 minutes, or until the lentils are tender but still hold their shape. Give it a stir occasionally to prevent sticking.

Add greens: Mix in 1 and 1/2 cups chopped spinach or kale. If using spinach, cook for about 5 minutes until wilted; for kale, extend cooking time to 10 to 15 minutes until it becomes tender.

Finish with lemon: Remove the pot from the heat and stir in 2 tablespoons freshly squeezed lemon juice. Taste the soup, adjusting with more salt, pepper, or lemon juice as desired.

Serve warm: Enjoy your soup warm, and if you have leftovers, they can be stored in the fridge or frozen for later.

Storing & Reheating

To store, allow the soup to cool, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months. To reheat, gradually warm it on the stove over low heat for about 10 minutes, adding a splash of broth if it seems too thick. Note that the flavor and texture may change slightly upon reheating, but a little extra seasoning or lemon juice can refresh it beautifully.

Chef’s Helpful Tips

Avoid overcooking the lentils by checking doneness after 35 minutes. They should be tender yet firm.
Using room temperature broth helps bring the soup back to warmth quickly.
For a creamier texture, blend a portion of the soup before serving.
Feel free to swap the greens based on your preference; Swiss chard or collard greens works well.
If you’re a fan of more spices, consider adding cumin or smoked paprika for an extra flavor boost.

The Best Lentil Soup (Not Watery) is a genuinely comforting dish that brings warmth and satisfaction. With its hearty texture and vibrant ingredients, this soup serves not just as nourishment but also as a celebration of flavors. You can easily adjust the seasonings and ingredients to fit your tastes, making it a perfect canvas for your culinary creativity. Enjoy each step and feel free to experiment a little—it’s all part of making it your own.

Recipe FAQs

Can I use different types of lentils?

Absolutely! While brown lentils are great for this recipe due to their ability to hold shape, you can also use green lentils or even red lentils. Keep in mind that red lentils will cook quicker and tend to break down, resulting in a creamier soup.

How can I make this soup spicier?

If you want to kick up the heat, consider adding more crushed red pepper flakes or even a splash of hot sauce. Diced jalapeños during the sautéing process can also give it a delightful smoky kick.

Can I add meat to this soup?

Certainly! Cooked sausage or shredded chicken can be added for a heartier option. If you do this, adjust the cooking time to ensure everything melds well together, adding it during the mix-in stage.

How can I modify this soup for meal prep?

This soup is perfect for meal prep! Make a large batch and store it in single-serving containers. It freezes beautifully, so you can enjoy it for lunch or dinner throughout the week. Just remember to refresh the flavors with a touch of seasoning when reheating.

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The Best Lentil Soup (Not Watery)

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Author: Danae
Prep Time: no data
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 with its amazing flavor and easy prep. Perfect for a cozy dinner, it’s made with fresh ingredients like lentils, carrots, and spinach, ensuring a nourishing meal everyone will enjoy.

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

Warm olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
Add finely chopped onions and diced carrots. Cook while stirring frequently until onions become translucent, typically 8 to 9 minutes.
Incorporate minced garlic and crushed red pepper flakes, cooking until fragrant for about 1 minute.
Pour in white wine, simmering and stirring occasionally for 5 minutes.
Add crushed tomatoes and cook for 5 more minutes, stirring often. Stir in honey.
Introduce rinsed brown lentils, vegetable broth, salt, and black pepper. Mix thoroughly.
Increase heat to high and bring to a boil. Partially cover the pot, reduce heat, and let simmer gently for 45 minutes, or until lentils are tender but maintain their shape.
Add chopped spinach or kale. If using spinach, cook for 5 minutes; if using kale, cook for 10 to 15 minutes.
Remove pot from heat, stirring in 1 tablespoon of lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve warm, storing leftovers in the refrigerator for about 4 days, or freeze for up to 2 months.

Notes

If you prefer a thicker soup, use less broth or blend a portion of the soup before serving.
Feel free to add any other vegetables you enjoy for extra nutrition and flavor.