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+ servings

Lentil Soup

Photo by Lynne Calamia
Hearty and healthy, this easy lentil soup recipe combines nutritious lentils, garden-fresh vegetables, and a slew of spices into a warm bowl of comforting goodness.
This recipe first appeared in Season 10 of Good Eats.
A bowl of lentil soup.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon freshly ground grains of paradise

Specialized Hardware

  • 6-quart Dutch oven
  • Immersion blender


  • Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
  • Increase heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, 35 to 40 minutes.
  • Using an immersion blender, puree to your preferred consistency. Serve immediately.