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Best Lentil Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
There’s something so comforting in a steaming bowl of soup. One of my winter favorites is a mix of aromatic veggies, hearty lentils, pasta, and lots of parmesan cheese. It truly is the best lentil soup!
Serves: 12
  • 2 Tablespoons Olive Oil
  • 1 Large Onion, diced
  • 2 Large Carrots, peeled and diced
  • 2 Large Stalks Celery, diced
  • 4 Garlic Cloves, minced
  • Salt & Pepper, to taste
  • 4 Sprigs Fresh Thyme
  • 1 lb. Brown Lentils, rinsed well
  • 1 14.5 oz. Can Diced Tomatoes
  • 12 Cups Chicken Stock
  • 1 Bay Leaf
  • 2 Cups Kale, finely chopped
  • ¾ Cup Small Pasta, regular or gluten-free work!
  • Fresh Chopped Parsley, for garnish
  • Freshly Grated Parmesan, for topping
  • Extra-Virgin Olive Oil, for drizzling
  1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic and sauté until fragrant, about 3 minutes. Season well with salt and pepper and add in the thyme sprigs and lentils. Cook for about 2 minutes, stirring constantly.
  2. Pour in the tomatoes and chicken stock and then add in the bay leaf and season generously with salt and pepper. Give everything a good stir and then cover and bring the soup to a simmer.
  3. Cook the soup for 30-40 minutes, or until the lentils are just about tender. Add in the kale and pasta and cook for an additional 8-10 minutes or until the pasta is al dente.
  4. Taste the soup for seasoning and add additional salt and pepper if needed.
  5. Ladle the soup into bowls and top with parsley, parmesan cheese, and a nice drizzle of olive oil.