Warm Cranberry Lentil Soup

French home cooks have long simmered humble lentils into comforting midday pots. This version brightens the classic with tart fresh cranberries, cremini mushrooms, thyme, and a whisper of smoked paprika.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 265 cal
• 14g protein
• 42g carbs
• 5g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh cranberries
• 1 1/2 cups brown or green lentils
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 6 oz cremini mushrooms
• 3 garlic cloves
• 4 sprigs fresh thyme
• 1 bay leaf
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• optional crusty bread or crackers for serving

Instructions

1. 1Rinse the lentils in a fine-mesh strainer and pick out any debris. Dice the onion, carrots, and celery into small even pieces. Wipe and finely chop the mushrooms. Mince the garlic.
2. 2Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add onion, carrot, and celery with salt and cook, stirring, until softened and lightly golden, about 6 to 8 minutes.
3. 3Stir in the chopped mushrooms and cook until they release moisture and begin to brown, another 4 to 5 minutes. Add the garlic, cumin, and smoked paprika and cook just until fragrant, about 30 seconds.
4. 4Pour in the broth, then add the rinsed lentils, fresh thyme sprigs, bay leaf, and most of the fresh cranberries, reserving a small handful for garnish. Bring to a lively simmer.
5. 5Reduce heat to maintain a gentle simmer, partially cover, and cook until the lentils are tender but still hold their shape, 25 to 30 minutes. Stir occasionally and skim any foam.
6. 6Remove the thyme sprigs and bay leaf. Stir in the apple cider vinegar. Taste and season with remaining salt and pepper. If the soup is too thick, loosen with a splash of water or broth.
7. 7Ladle into bowls. Top each serving with the reserved raw cranberries for bright pops of color and tartness, a sprinkle of fresh parsley, and a final drizzle of olive oil if desired.
8. 8Serve hot with crusty bread on the side. The soup reheats beautifully and is ideal for packed lunches; cool completely before refrigerating in airtight containers.