Soups & stews / Bean, lentil & pea soups
Lemony Lentil Soup with Greens
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Brown lentils and a few vegetables simmer with cumin and garlic you've warmed in the oil first. A little of the pot gets blended for body, lemon goes in at the end, and the second bowl is already on its way.
The short version
Soften onion, carrot and celery in olive oil, bloom garlic and cumin, then simmer brown lentils with tomatoes and broth for 30 to 40 minutes. Blend about a third of the pot, stir in kale, finish with lemon. About an hour, one pot.
What makes ours better
what we fixed so you don’t have to
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Bloom the spices in the oil. Cumin and thyme stirred into hot oil for 30 seconds taste toasted and rounded instead of dusty.
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Blend part of the soup. Puréeing about a third gives you a thick, creamy body with no cream, while the rest of the lentils stay whole for texture.
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Finish with lemon juice and good olive oil. Lentils are earthy and need acid to wake up. Added at the end, lemon keeps its brightness instead of cooking off.
What you need
the usual suspects
- Extra-virgin olive oil3 tablespoons
- Yellow onion1 large
- Carrots2 large
- Celery ribs2 large
- Dried thyme1 teaspoon
- Diced tomatoes1 can
- Brown or green lentils1¼ cups
- Chopped kale or chard4 cups
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Soften the vegetables
Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook, stirring often, until the onion is soft and translucent, about 8 minutes. Don't let it brown.
About 8 min. Cook mode has a timer for this step.
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Bloom the garlic and spices
Stir in the garlic, cumin, thyme and red pepper flakes. Cook for 30 seconds, until fragrant. Add the tomatoes with their juices and cook 2 minutes, scraping up anything on the bottom.
Have the broth measured and ready. Spices go from fragrant to bitter fast.
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Simmer the lentils
Add the lentils, broth, water and 1 teaspoon salt. Bring to a boil, then lower to a gentle simmer, partly covered. Cook until the lentils are tender but still hold their shape, 30 to 40 minutes.
Taste before adding more salt. Broths vary a lot, and the lemon at the end sharpens saltiness.
About 30 min. Cook mode has a timer for this step.
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Blend part of the soup
Remove the pot from the heat. Purée about a third of the soup with an immersion blender, pulsing in one corner of the pot. Or ladle 3 cups into a blender, cover the lid with a towel, blend and stir back in. The soup should look thick with plenty of whole lentils.
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Wilt the greens
Return the pot to low heat and stir in the kale. Simmer 5 minutes, until the greens are tender and bright. Add a splash of water if the soup is thicker than you like.
About 5 min. Cook mode has a timer for this step.
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Finish with lemon
Off the heat, stir in the lemon juice and black pepper. Taste and adjust. It usually wants another pinch of salt or squeeze of lemon. Serve with a thread of olive oil over each bowl.
Good to know
things I learned the hard way, so you can skip that part
- Brown or green lentils hold their shape. Red lentils fall apart into a purée, so they don't suit this method. French green (Puy) lentils work and take a few minutes longer.
- Old lentils can stay firm. If they're not tender at 40 minutes, keep simmering and add a splash of water.
- Add a diced potato with the lentils for a heartier soup, or stir in diced cooked sausage at the end for a non-vegetarian version.
- Storage. Fridge, 5 days. Freezer, 3 months. The soup thickens as it sits, so loosen with water or broth when reheating.
Questions, answered
the questions my cousins text me
Do I need to soak lentils?
No. Brown and green lentils cook in 30 to 40 minutes without soaking. Just rinse them and pick out any stones.
How do I thicken lentil soup?
Blend part of the pot, as in the recipe. You can also simmer uncovered for 10 minutes or mash a few cups against the side of the pot with a spoon.
Why are my lentils still hard?
Usually they are old, or the soup is boiling too hard. Keep it at a gentle simmer, add water as needed and give it another 10 to 15 minutes. Acid like tomatoes slows softening a little, which is why the lemon goes in at the end.
Can I use red lentils?
You can, but the soup turns smooth and creamy rather than brothy. They cook in about 20 minutes, so skip the blending step.
Can I make lentil soup in a slow cooker?
Yes. Soften the vegetables and spices on the stove, then transfer everything except the greens and lemon to the slow cooker. Cook on low for 6 to 8 hours, then finish as written.
Is lentil soup vegan?
It is with vegetable broth. Check the label on the broth and skip any cheese or sausage.
From the table
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Published October 29, 2026.