25+ Delicious Green Lentil Soup Recipes for Flavor and Nutrition

Green lentil soup is one of those dishes that is not only hearty and satisfying but also incredibly nutritious.

Packed with plant-based protein, fiber, and a variety of essential vitamins and minerals, green lentils are the perfect base for a wholesome, warming soup.

Whether you prefer a rich, smoky flavor, a bright and citrusy twist, or a deep, earthy broth, there is a green lentil soup recipe out there for every palate.

In this blog, we’ve gathered over 25+ green lentil soup recipes that will suit every taste, from classic combinations to innovative new flavors.

Whether you’re looking to cozy up with a bowl of soup on a chilly evening or need a meal prep-friendly dish to fuel your week, you’ll find a recipe here that will satisfy your cravings.

Each recipe is packed with healthy ingredients, and many can be easily customized to suit your dietary needs.

So grab your pot and get ready to explore some of the best green lentil soup recipes that will keep you coming back for more.

25+ Delicious Green Lentil Soup Recipes for Flavor and Nutrition

Green lentil soup is more than just a comforting meal; it’s a versatile dish that can be tailored to suit any taste preference or dietary need.

With over 25 recipes to choose from, you’ll never run out of new and exciting ways to enjoy the goodness of green lentils.

From hearty, vegetable-packed versions to flavorful international twists, these soups offer a world of tastes and textures that are as nutritious as they are delicious.

Next time you need a wholesome, easy-to-make meal that is full of flavor, turn to one of these green lentil soup recipes.

They’re perfect for busy weeknights, meal prep, or just when you want a cozy bowl of comfort.

No matter which one you choose, you’re guaranteed a satisfying and nourishing dish that will make you fall in love with green lentils all over again.

Spiced Green Lentil Soup

This spiced green lentil soup brings warmth and comfort to the table with a perfect blend of earthy lentils, aromatic spices, and fresh vegetables. The combination of cumin, coriander, and turmeric infuses the broth with a rich flavor that pairs wonderfully with the natural taste of lentils. It’s an easy-to-make, hearty dish that’s perfect for chilly evenings.

Ingredients:

• 1 cup green lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened, about 3 minutes.
2. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
3. Stir in cumin, coriander, turmeric, and cayenne (if using), cooking for 1 minute to bloom the spices.
4. Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil.
5. Lower the heat and let the soup simmer uncovered for about 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This spiced green lentil soup is the perfect balance of warmth and depth of flavor. The spices not only make the soup fragrant but also provide a comforting, cozy experience. It’s a versatile dish that can be made ahead and stored for a few days, and its depth of flavor only improves as it sits. Serve with a side of crusty bread for a satisfying meal.

Green Lentil Soup with Lemon and Kale

This fresh and tangy green lentil soup features the earthy flavor of green lentils complemented by the bright acidity of lemon and the nutritional powerhouse of kale. It’s a nourishing bowl of goodness that’s both light and filling, making it an excellent choice for a healthy lunch or dinner.

Ingredients:

• 1 cup green lentils, rinsed
• 1 bunch kale, stems removed and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lemon, juiced and zested
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for about 3 minutes until fragrant.
2. Stir in the green lentils and dried thyme, allowing the lentils to toast slightly for 2 minutes.
3. Add vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer, cooking for 25-30 minutes or until the lentils are tender.
4. Stir in chopped kale and lemon juice, cooking for another 5 minutes until the kale has wilted.
5. Season with salt, pepper, and lemon zest.
6. Serve hot, garnished with extra lemon slices if desired.

This soup is a bright and revitalizing dish, perfect for cleansing your palate and nourishing your body. The kale adds a hearty texture, while the lemon brightens each bite. It’s a wonderfully satisfying meal that’s packed with vitamins and fiber, making it perfect for a light but filling lunch. You can make it ahead and store it in the fridge for a quick, healthy meal during the week.

Creamy Green Lentil Soup with Coconut Milk

This creamy green lentil soup is rich, velvety, and full of flavor. The addition of coconut milk adds a subtle sweetness that balances the earthiness of the lentils, while ginger and garlic provide a hint of spice. This soup is a comforting, indulgent option that doesn’t feel too heavy.

Ingredients:

• 1 cup green lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking for 3-4 minutes until softened.
2. Stir in cumin and cinnamon, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the lentils are tender.
4. Once cooked, use an immersion blender to blend the soup to a creamy consistency (or transfer to a blender in batches).
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This creamy green lentil soup is a rich and flavorful option for anyone looking for a comforting meal. The smooth texture and balance of spices create a soup that’s both indulgent and healthy. The coconut milk adds a delightful sweetness that complements the earthy lentils perfectly. It’s a great soup for chilly nights, and the leftovers are even better the next day!

Hearty Green Lentil and Vegetable Soup

Packed with vibrant vegetables and protein-rich lentils, this hearty green lentil and vegetable soup is a wholesome meal perfect for any time of year. The medley of vegetables, from carrots to zucchini, adds layers of flavor and texture, while the lentils provide a nutritious base. This soup is ideal for those looking for a fulfilling, low-effort dish to feed a crowd.

Ingredients:

• 1 cup green lentils, rinsed
• 2 carrots, diced
• 1 zucchini, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing for about 3 minutes until soft and fragrant.
2. Add carrots, zucchini, and celery, cooking for an additional 5 minutes until they begin to soften.
3. Stir in the ground cumin and oregano, letting the spices bloom for 1 minute.
4. Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil.
5. Reduce the heat and simmer uncovered for about 30 minutes, or until the lentils are tender and the vegetables are cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This hearty green lentil and vegetable soup is a nourishing, satisfying dish that’s full of flavor and texture. It’s a wonderful way to enjoy a variety of fresh vegetables in one bowl, while the lentils provide protein and fiber. This soup is a great option for meal prep, as it stores well in the refrigerator and even tastes better after a day or two.

Green Lentil Soup with Roasted Garlic and Tomatoes

A twist on traditional lentil soup, this version incorporates the rich flavors of roasted garlic and slow-cooked tomatoes. The roasting process intensifies the garlic’s sweetness and infuses the soup with a depth of flavor that transforms simple ingredients into a comforting and sophisticated dish.

Ingredients:

• 1 cup green lentils, rinsed
• 1 head of garlic, roasted
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp ground paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil for garnish

Directions:

1. To roast the garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25-30 minutes, until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped onions and cook for 3-4 minutes, until soft.
3. Add the roasted garlic (squeeze the garlic cloves out of their skins) to the pot, along with the paprika. Stir for 1 minute to bring out the flavor of the garlic.
4. Add the diced tomatoes, vegetable broth, and green lentils. Bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

The roasted garlic and tomatoes in this soup provide a depth of flavor that transforms the dish from a simple lentil soup into something special. The garlic becomes sweet and mellow after roasting, adding complexity to the broth. This soup is perfect for those who enjoy a slightly sweeter, more sophisticated flavor profile in their comfort food.

Green Lentil Soup with Sweet Potatoes and Spinach

This vibrant green lentil soup is a healthy combination of hearty lentils, sweet potatoes, and leafy spinach. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy lentils, and the spinach adds a fresh, green punch. It’s a nutrient-dense soup that’s as nourishing as it is delicious.

Ingredients:

• 1 cup green lentils, rinsed
• 1 large sweet potato, peeled and diced
• 2 cups spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add onions and garlic, sautéing until soft, about 3-4 minutes.
3. Stir in the ground ginger and cinnamon, cooking for another minute to allow the spices to bloom.
4. Add the vegetable broth and lentils, bringing to a boil.
5. Lower the heat and simmer for 25 minutes, or until the lentils are tender.
6. Once the lentils are cooked, stir in the roasted sweet potatoes and spinach, letting the spinach wilt into the soup.
7. Season with salt and pepper to taste.

This green lentil soup with sweet potatoes and spinach is both hearty and refreshing. The sweetness of the potatoes and the spices adds a wonderful contrast to the savory lentils, while the spinach provides a burst of color and nutrients. It’s a perfect choice for a wholesome and satisfying meal that’s light but filling.

Green Lentil Soup with Cabbage and Caraway Seeds

This comforting green lentil soup combines earthy lentils, crunchy cabbage, and aromatic caraway seeds for a dish that is both hearty and uniquely flavorful. The cabbage softens beautifully as it cooks, while the caraway seeds add a slightly nutty, aromatic depth that complements the lentils. It’s an easy-to-make, nourishing soup that’s perfect for colder weather.

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups green cabbage, shredded
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp caraway seeds
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground paprika
• Salt and pepper, to taste
• Fresh dill for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for about 3 minutes until softened.
2. Stir in the caraway seeds and paprika, cooking for another minute to release their flavors.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
4. Stir in the shredded cabbage and cook for another 5-7 minutes until the cabbage is soft.
5. Season with salt and pepper to taste.
6. Garnish with fresh dill before serving.

This green lentil soup with cabbage and caraway seeds is a delightful mix of textures and flavors. The cabbage adds a soft, savory crunch, while the caraway seeds lend an aromatic, slightly anise-like flavor that makes the soup stand out. It’s a wonderfully hearty and warming dish that’s perfect for anyone craving comfort food with a twist.

Green Lentil Soup with Red Bell Pepper and Basil

This green lentil soup is brightened up with the sweetness of roasted red bell peppers and the aromatic freshness of basil. The roasted peppers add a smoky flavor that pairs beautifully with the earthy lentils, and the basil gives the soup a fresh, herbaceous finish. It’s a flavorful and colorful soup that feels both comforting and refreshing.

Ingredients:

• 1 cup green lentils, rinsed
• 2 red bell peppers, roasted and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Directions:

1. To roast the peppers: Preheat the oven to 450°F (230°C). Place the peppers on a baking sheet and roast for 20-25 minutes, until the skin is charred. Remove from the oven, place in a bowl, and cover with a cloth. Let them steam for about 10 minutes before peeling and chopping.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until soft, about 3 minutes.
3. Stir in the oregano, then add the roasted red bell peppers, vegetable broth, and lentils. Bring to a boil.
4. Lower the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil before serving.

This green lentil soup with roasted red bell peppers and basil offers a vibrant, flavorful meal. The roasted peppers provide a natural sweetness, while the basil gives it a fragrant, fresh finish. It’s a perfect soup for when you want something that’s both light and satisfying, with a great balance of flavors.

Green Lentil Soup with Coconut and Curry

A rich and aromatic green lentil soup, this recipe is infused with the creamy goodness of coconut milk and the bold spices of curry powder. The coconut milk adds a velvety texture and sweetness, while the curry powder brings a fragrant, spiced heat that is perfectly balanced by the earthiness of the lentils. This soup is a luxurious comfort food that’s as nutritious as it is flavorful.

Ingredients:

• 1 cup green lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing for 3-4 minutes until softened.
2. Stir in curry powder and turmeric, cooking for an additional minute to bloom the spices.
3. Add the vegetable broth, coconut milk, and lentils. Bring to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This green lentil soup with coconut and curry is a warm and indulgent dish. The creamy coconut milk and fragrant spices create a comforting, silky soup that feels luxurious while remaining healthy. The curry powder adds depth and a touch of heat, making this soup perfect for those who enjoy bold flavors in their meals.

Green Lentil Soup with Mushrooms and Thyme

This green lentil soup is a savory and earthy dish featuring tender lentils, rich mushrooms, and aromatic thyme. The mushrooms add a deep, umami flavor to the soup, making it feel hearty and filling, while the thyme enhances the natural earthiness of the lentils. This soup is perfect for anyone who loves a comforting, mushroom-forward dish with a subtle herbal twist.

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups mushrooms, sliced (cremini or button)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing for about 3 minutes until softened.
2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Stir in the dried thyme, allowing the flavors to bloom for 1 minute.
4. Add the vegetable broth and green lentils. Bring to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for 25-30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This green lentil soup with mushrooms and thyme is a perfect example of how simple ingredients can create a rich, flavorful dish. The mushrooms infuse the broth with their earthy umami, while the thyme adds a fragrant herbal note. It’s an easy-to-make, nourishing soup that is hearty enough for a main meal, and the depth of flavor makes it feel truly satisfying.

Green Lentil Soup with Butternut Squash and Sage

This hearty green lentil soup combines sweet roasted butternut squash with the earthy lentils, creating a soup that’s both savory and slightly sweet. The sage provides a fragrant, aromatic layer that enhances the natural flavors of the squash, making this a deliciously warming soup perfect for autumn and winter.

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried sage
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh sage leaves for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions and garlic, sautéing for about 3 minutes until softened.
3. Stir in the dried sage and cook for 1 more minute to release the flavor of the herb.
4. Add the roasted butternut squash, vegetable broth, and green lentils to the pot. Bring to a boil.
5. Lower the heat and simmer for 25-30 minutes, or until the lentils are cooked through and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh sage leaves before serving.

This green lentil soup with butternut squash and sage is both warming and nourishing. The sweetness of the roasted squash contrasts beautifully with the savory lentils, while the sage brings a delightful, aromatic richness to the soup. It’s a wholesome, comforting dish that’s perfect for a chilly evening.

Green Lentil Soup with Spinach and Feta

This green lentil soup features hearty lentils, fresh spinach, and tangy feta cheese for a delicious combination of textures and flavors. The spinach adds a fresh, slightly bitter note, while the feta provides a creamy, salty contrast. This soup is a quick, nutritious meal that’s full of protein, fiber, and flavor.

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft, about 3-4 minutes.
2. Stir in the cumin and cook for another 1-2 minutes to bloom the spice.
3. Add the vegetable broth and green lentils to the pot. Bring to a boil, then reduce the heat to a simmer.
4. Let the soup simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts.
6. Season with salt and pepper to taste.
7. Garnish with crumbled feta before serving.

This green lentil soup with spinach and feta is a simple yet flavorful dish that’s both hearty and light. The earthy lentils and fresh spinach are perfectly complemented by the creamy feta, making it a comforting soup with a Mediterranean twist. It’s a quick and healthy meal that can easily be enjoyed for lunch or dinner.

Green Lentil Soup with Leeks and Carrots

This green lentil soup is a simple yet elegant dish that combines the sweetness of leeks with the earthy flavor of green lentils and the natural sweetness of carrots. The combination of leeks and carrots creates a light, aromatic broth, while the lentils provide protein and fiber for a filling meal. Perfect for a cozy meal any day of the week, this soup is nourishing and flavorful.

Ingredients:

• 1 cup green lentils, rinsed
• 2 leeks, cleaned and sliced
• 2 carrots, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened.
2. Add the leeks and carrots to the pot, sautéing for an additional 5 minutes until the vegetables begin to soften.
3. Stir in the dried thyme, letting the herbs release their flavors for 1 minute.
4. Add the vegetable broth and green lentils. Bring to a boil.
5. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the vegetables are fully cooked.
6. Season with salt and pepper to taste before serving.

This green lentil soup with leeks and carrots is a perfect balance of flavors. The leeks impart a gentle sweetness to the soup, while the carrots provide an extra layer of natural sweetness. The lentils give the soup its body, making it both nourishing and satisfying. It’s a healthy, hearty dish that’s great for meal prep.

Green Lentil Soup with Kale and Lemon

This vibrant green lentil soup is infused with the earthy goodness of lentils, the nutrient-packed goodness of kale, and a refreshing twist of lemon. The combination of kale and lemon creates a balance of flavors that is both fresh and comforting. It’s a wonderful option for a light yet filling soup, perfect for any time of the year.

Ingredients:

• 1 cup green lentils, rinsed
• 2 cups kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lemon, juiced and zested
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Stir in the ground cumin, allowing it to bloom for 1 minute.
3. Add the vegetable broth and green lentils, bringing the mixture to a boil.
4. Lower the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
6. Add the lemon juice and zest, then season with salt and pepper to taste.
7. Serve with an extra wedge of lemon for added zest.

The green lentil soup with kale and lemon offers a delicious blend of earthy, fresh, and citrusy flavors. The kale adds a healthy, vibrant component to the soup, while the lemon juice brightens the dish and gives it a refreshing finish. It’s a light yet filling soup, ideal for anyone looking for a nutritious, flavorful meal.

Green Lentil Soup with Smoked Paprika and Tomato

This smoky and savory green lentil soup is made rich with the depth of smoked paprika and the bright acidity of tomatoes. The smoked paprika gives the soup a subtle heat and an irresistible smoky flavor, while the tomatoes add a touch of sweetness and tang. This soup is perfect for those who enjoy a little more depth and warmth in their meals.

Ingredients:

• 1 cup green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the smoked paprika and cook for 1 minute, letting the spice bloom and release its smoky flavor.
3. Add the diced tomatoes, vegetable broth, and green lentils. Bring to a boil.
4. Lower the heat and simmer for 25-30 minutes, or until the lentils are tender and the flavors have melded together.
5. Season with salt and pepper to taste before serving.

This green lentil soup with smoked paprika and tomato is a perfect balance of smoky, savory, and tangy flavors. The smoked paprika lends a deep warmth and complexity, while the tomatoes offer a bright contrast to the richness of the lentils. It’s a flavorful and satisfying soup that works wonderfully as a main dish or a hearty starter.

Note: More recipes​ are coming soon!