Easy Brown Lentil Soup

Ingredients

• 2 1/2 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, chopped
• 4 cloves garlic, grated or finely chopped
• 2 1/2 tbsp tomato paste
• 2 1/2 tsp chili powder
• 2 1/2 tsp paprika
• 1 tsp smoked paprika
• 1 1/4 tsp ground cumin
• Kosher Salt
• Freshly ground black pepper
• 5 cups vegetable broth
• 1 1/4 cups dried brown lentils, rinsed
• Chopped fresh parsley and grated parmesan, for serving

Build the Flavor Base

In a large pot or Dutch oven over medium heat, heat the olive oil.

Add the chopped onions and carrots and cook, stirring occasionally, until they have softened, which usually takes about 8 to 10 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about another minute.

Add the tomato paste and cook, stirring frequently, until it darkens to a brick red color, about 1 to 2 minutes. This step deepens the tomato flavor.

Stir in the chili powder, paprika, smoked paprika, and cumin. Cook for about 30 seconds more, until the spices are fragrant.

Simmer the Soup

Pour in the vegetable broth and add the rinsed lentils. Stir everything to combine. Bring the soup to a boil, then reduce the heat to low.

Cover the pot and let it simmer, stirring every so often, until the soup has thickened slightly and the lentils are tender, about 35 to 40 minutes.

Let the soup cool slightly before serving.

Serve

Divide the soup among bowls and top with fresh parsley and grated Parmesan.

Lentil Soup

Brown lentils turn creamy when they cook but still hold their shape, unlike red lentils that completely dissolve into mush. Cooking the tomato paste until it turns brick red is crucial – raw tomato paste tastes tinny, but once it darkens it adds this deep, almost caramelized flavor that makes the whole soup richer.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Ingredients

• 2 1/2 tbsp extra virgin olive oil
• 1 large yellow onion chopped
• 3 medium carrots chopped
• 4 cloves garlic grated or finely chopped
• 2 1/2 tbsp tomato paste
• 2 1/2 tsp chili powder
• 2 1/2 tsp paprika
• 1 tsp smoked paprika
• 1 1/4 tsp ground cumin
• Kosher Salt
• Freshly ground black pepper
• 5 cups vegetable broth
• 1 1/4 cups dried brown lentils rinsed
• Chopped fresh parsley and grated parmesan for serving

Instructions

• Heat olive oil in large pot over medium heat.
• Cook onions and carrots until soft, 8-10 minutes.
• Add garlic, cook 1 minute until fragrant.
• Stir in tomato paste, cook until brick red, 1-2 minutes.
• Add chili powder, both paprikas, and cumin, cook 30 seconds.
• Pour in broth and lentils, bring to boil.
• Reduce heat, cover and simmer until lentils are tender, 35-40 minutes.
• Top with parsley and Parmesan to serve.

Notes

Let soup cool slightly before serving. Soup will thicken as it cooks.