Classic Lentil Mirepoix Soup

Classic lentil soup always brings comfort on chilly evenings and is surprisingly simple to make from pantry staples. With a base of vegetables and rich tomato flavor, this soup is satisfying enough as a main dish and perfect for meal prep or family dinner. You will love dunking your favorite bread into every bowl.

My family requests this soup every winter and I love how it makes the kitchen smell warm and inviting while it simmers. The balance of bright tomato and herby spices brings back memories of snowy nights and cozy gatherings.

Gather Your Ingredients

• Olive oil: brings out richness in the base choose extra virgin for best flavor
• Yellow onion: provides sweetness as it cooks look for firm onions without soft spots
• Carrots and celery: create classic savory depth always select fresh and crisp produce
• Tomato paste: boosts umami flavor a double concentrate gives extra richness
• Garlic: adds aromatic kick fresh minced tastes best
• Italian seasoning: gives herby undertones opt for a blend with basil oregano and thyme
• Paprika: builds warm earthiness smoked paprika can add extra depth
• Cumin: contributes subtle warmth and complexity choose ground cumin with vibrant aroma
• Bay leaves: infuse the broth with savory notes make sure to remove before serving
• Black pepper: for gentle heat crack fresh for best results
• Green lentils: hold their shape and provide hearty texture pick through for debris then rinse
• Crushed tomatoes: add body and acidity choose canned tomatoes with no extra salt or sugar
• Vegetable broth: creates the soup base choose low sodium for better control over flavor
• Water: helps balance texture add more if you prefer a thinner soup
• Fresh lemon juice: brightens and lifts the finish freshly squeezed always shines
• Chopped parsley: gives brightness and color look for vibrant green leaves

How to Make It

Aromatics:

Warm olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté for about two to three minutes until translucent but not browned. Add sliced carrots and celery. Stir and cook for another minute maintaining gentle heat. Add tomato paste directly to the vegetables and work through until the color deepens and paste is evenly blended. Sauté this mixture for another two to three minutes to help flavors develop.

Spices:

Add minced garlic Italian seasoning paprika cumin bay leaves and a few cracks of black pepper to the pot. Stir well and let the spices toast for about one minute which brings out their deepest aromas and flavors.

Simmer:

Pour in measured dry lentils and stir to coat with seasonings. Add canned crushed tomatoes with all their juices then pour in vegetable broth and three cups of water. Mix everything together thoroughly and raise heat to bring to a boil. Once boiling immediately lower heat to medium and let soup simmer gently for twenty to thirty minutes stirring occasionally. Taste to check lentils for tenderness. If the soup thickens more than desired add another cup of water.

Finishing Touches:

Remove bay leaves and discard. Stir in the lemon juice thoroughly. Taste for seasoning and adjust with additional salt or pepper if necessary.

Serve:

Ladle hot soup into bowls. Sprinkle each serving with fresh chopped parsley for a pop of color and freshness. This soup stores well in the refrigerator for up to five days and can be frozen for up to two months.

My favorite ingredient in this recipe has to be the tomato paste which adds incredible depth and allows the spices to blend seamlessly. Years ago my youngest helped stir in the tomato paste and declared himself the official soup chef a tradition that still makes us all smile each time we make this soup.

Flavor Boosters

For meal prep I love to double the recipe and freeze half for quick lunches or busy weeknights. For extra vegetables add diced zucchini bell pepper or spinach during the last ten minutes of cooking. You can swap in herbes de Provence instead of Italian seasoning or add a pinch of red pepper flakes for extra heat. Fresh lemon juice is best but apple cider vinegar will brighten the soup in a pinch.

Serving Suggestions

Ladle the soup into wide bowls and enjoy with crusty bread for dunking. Try serving alongside a green salad or roasted sweet potatoes. To boost protein, sprinkle with toasted seeds or chickpeas. A spoonful of vegan yogurt or swirl of tahini makes it extra creamy and fresh herbs like dill or basil can substitute for parsley.

Creative Twists

Lentil soup adapts beautifully to seasonal changes—add fresh greens in spring or double the carrots and root veggies in winter. For oil free cooking use a splash of water instead of olive oil. Brown lentils can replace green, though the texture will be softer: always rinse your lentils before cooking.

Above all relax and make it your own. Lentil soup is real home food meant to fit any day and any table.

Common Questions About the Recipe

→ How do I make the soup richer in flavor?

Sautéing aromatics thoroughly and toasting spices before adding liquids enhances depth and richness.

→ Can I use other types of lentils?

Green and brown lentils hold their shape best. Red lentils will soften more and create a creamier texture.

→ Is this soup freezer-friendly?

Yes, let the soup cool completely before transferring to containers. Freeze up to two months for best quality.

→ How can I make this oil-free?

Replace olive oil with water or broth when sautéing vegetables to keep the soup light and fat-free.

→ What garnishes work well with this soup?

Fresh parsley, a squeeze of lemon, or even vegan parmesan add extra brightness and flavor before serving.