Honey Garlic Green Beans – extra thick Lentil Soup

A velvety lentil soup crowned with glossy, garlicky beans. Honey Garlic Green Beans – extra thick bring sweet crunch to every spoonful. Make it tonight.

Honey Garlic Green Beans – extra thick

Jump to Recipe

Meet your new cold-weather favorite: a velvety lentil soup that eats like a meal and finishes with a sweet-savory crunch. The base is earthy and comforting, thickened the right way so each spoonful feels hearty without being heavy. Then comes the topper that steals the show: Honey Garlic Green Beans – extra thick in glossy glaze, stacked high for contrast and texture. It’s the kind of bowl that’s simple enough for weeknights and impressive enough for company.

This recipe borrows the best of both worlds: a classic, fiber-rich lentil base and a quick skillet of blistered green beans lacquered in honey, soy, and garlic. The combination is unexpected yet obvious once you try it. The soup’s creaminess (without cream) meets the beans’ snap for balance in every bite. If you love big flavor with minimal fuss, you’ll love what’s ahead.

New to partial blending? It’s the easiest way to thicken a soup. A few pulses with an immersion blender or a quick mash concentrates the lentils’ starches so the broth turns lush and spoon-coating. No roux, no cream—just technique.

Why You’ll Love It

• Hearty but bright: The soup is savory and earthy, while the beans add sweet, garlicky pop. It’s comfort with contrast.
• Naturally thick: Partial blending and mashed lentils do the work. No flour, no cornstarch.
• Weeknight-friendly: One pot for soup, one skillet for beans, and dinner is ready in under an hour.
• Flexible and forgiving: Swap spices, use what you have, and adjust the thickness to your liking.
• Nutritious by design: Lentils bring plant protein and fiber; green beans add crunch and color. Learn more about legumes’ benefits from Harvard T.H. Chan School of Public Health.
• SEO bonus for searchers: If you’ve been hunting for Honey Garlic Green Beans – extra thick, this recipe delivers that glossy, sticky finish—on a bowl that satisfies.

Want more cozy bowls? Browse our Soups collection or save this to your Meal Prep list for easy lunches.

Ingredients

Here’s everything you’ll need for the extra-thick lentil soup and the honey-garlic green bean topping. Substitutions are noted so you can adapt based on pantry and diet.

• 2 tbsp extra-virgin olive oil (plus more as needed)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste (optional; adds depth and color)
• 1 tsp ground cumin (or coriander for a citrusy note)
• 1 tsp smoked paprika (regular paprika works; add a pinch of chipotle for heat)
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf
• 1 1/2 cups dry brown or green lentils, rinsed (red lentils will cook faster and produce a softer puree)
• 6 cups vegetable broth (or low-sodium chicken stock)
• 1–1 1/2 tsp kosher salt, to taste
• 1/2 tsp black pepper, to taste
• 1 tbsp fresh lemon juice (plus wedges for serving)
• 2 tbsp chopped fresh parsley (or cilantro)
• 12 oz fresh green beans, trimmed (frozen works in a pinch; cook from frozen to avoid sogginess)
• 1 tbsp olive oil (for beans)
• 1 tbsp unsalted butter (or olive oil for dairy-free/vegan)
• 3 cloves garlic, thinly sliced (for the glaze)
• 1 1/2 tbsp honey (or maple syrup for vegan/refined-sugar-free)
• 1 tbsp soy sauce or tamari (use certified GF if needed)
• 1 tsp rice vinegar or lemon juice
• Pinch red pepper flakes (optional)
• Toasted sesame seeds, for garnish (optional)

Tip: If you like an ultra-lush finish, add a splash (2–3 tbsp) of olive oil at the end of blending, which emulsifies into the soup much like finishing a sauce.

Step-by-Step Instructions

1. Sweat the base: Warm 2 tbsp olive oil in a large heavy pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until translucent and tender, 6–8 minutes.
2. Bloom aromatics: Stir in minced garlic, tomato paste, cumin, smoked paprika, and thyme. Cook 60 seconds until fragrant and the paste darkens.
3. Simmer lentils: Add rinsed lentils, broth, bay leaf, 1 tsp salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cook uncovered 25–30 minutes, stirring occasionally, until lentils are tender and some have started to break down.
4. Thicken smartly: Remove bay leaf. Partially blend with an immersion blender (10–15 short pulses) or mash several ladlefuls with a potato masher and return to the pot. This concentrates starches for an extra-thick, spoon-coating texture without cream.
5. Finish the soup: Stir in lemon juice and parsley. Taste and adjust seasoning with more salt, pepper, or lemon. Keep warm over low heat.
6. Blister the beans: Heat a large skillet over medium-high until hot. Add 1 tbsp olive oil, then the green beans in an even layer. Let them sear undisturbed 2 minutes to blister, then toss and continue cooking until crisp-tender with charred spots, 5–7 minutes total.
7. Glaze with honey-garlic: Reduce heat to medium. Add butter (or more oil), sliced garlic, and red pepper flakes. Cook 30 seconds until fragrant. Stir in honey, soy/tamari, and rice vinegar. Toss constantly until the beans are glossy and the glaze clings, 30–60 seconds. Remove from heat.
8. Serve: Ladle the thick lentil soup into warm bowls. Crown with a generous handful of glazed green beans. Sprinkle sesame seeds and extra parsley if you like. Serve with lemon wedges and crusty bread.

For more soup know-how, technique charts, and pot choices, browse Food Network resources on simmering and stock.

Expert Tips

• Thickness, your way: For a chunky bowl, mash just a few ladlefuls of lentils. For ultra-lush, blend about one-third of the pot. Add a splash of broth if it gets thicker than you prefer.
• Season in layers: Salt the aromatics, season the simmer, and fine-tune at the end. Lentils absorb salt as they cook—taste more than once.
• Bean doneness cues: Look for bright green color, crisp-tender bite, and speckled blistering before glazing. If they’re dull or floppy, the pan wasn’t hot enough.
• Glaze control: Pull the skillet off the heat if the honey starts to reduce too fast. You want shiny, not sticky-burnt.
• Make it ahead: Cook the soup fully and chill. Glaze the beans just before serving so they stay snappy and glossy.
• Vegan and GF swaps: Use maple instead of honey and olive oil instead of butter. Choose certified gluten-free tamari. You’ll still get that Honey Garlic Green Beans – extra thick sheen and flavor.
• No immersion blender? Use a potato masher or transfer 2 cups to a blender and puree, venting the lid. Stir back in.
• Acidity at the end: Lemon brightens flavors after cooking. Add it just before serving to keep the soup lively.

If you love fast comfort, you’ll also enjoy our Easy Weeknight Dinners.

Storage

• Refrigerator: Store soup and beans separately in airtight containers for 3–4 days. The soup thickens as it chills—loosen with broth or water when reheating.
• Freezer: Freeze the soup (without the beans) for up to 3 months. Thaw overnight in the fridge and reheat gently. Make a fresh batch of glazed beans while the soup warms.
• Reheat: Warm the soup over low heat, stirring and thinning as needed. Rewarm beans in a skillet with a splash of water to re-gloss the glaze.

Variations

• Smoky tomato: Add a 14.5-oz can of diced tomatoes with the broth and a pinch of chipotle powder.
• Curry comfort: Swap cumin and thyme for 1–2 tsp curry powder and 1/2 tsp turmeric. Finish with cilantro and a spoon of coconut milk.
• Herb-forward: Use rosemary and oregano instead of thyme and finish with lemon zest.
• Protein boost: Stir in shredded rotisserie chicken or chickpeas after blending and heat through.
• Greens galore: Fold in a few handfuls of baby spinach or chopped kale at the end until wilted.
• Spicy-sesame beans: Add 1 tsp toasted sesame oil and more red pepper flakes to the glaze for a fiery finish.
• Refined-sugar-free: Use maple syrup or date syrup in place of honey; reduce slightly if very sweet.

FAQ

• Can I make this with red lentils? Yes, but they cook faster and break down more, yielding a smoother puree. Start checking at 15–20 minutes and blend less to avoid over-thickening.
• How do I keep the beans crisp? Get the skillet hot, don’t overcrowd, and wait for blistering before glazing. Add the honey-garlic mixture at the end so they stay snappy and shiny.
• Can I make Honey Garlic Green Beans – extra thick without soy? Absolutely. Use coconut aminos or a splash of Worcestershire (anchovy-based) for umami. Season with salt to taste.
• What if my soup is too thick? Stir in warm broth or water, 2–3 tbsp at a time, until it’s just spoonable. Re-taste for salt and lemon.
• Is this good for meal prep? Very. The soup holds and reheats beautifully. Make the beans fresh for the best texture, or keep them separate and re-gloss in a hot pan.

Call to Action

Did you make this extra-thick lentil soup with glossy beans? Leave a comment with your tweaks, rate the recipe, and save it to your weeknight rotation. If you loved it, share the link with a friend who needs a cozy bowl tonight.

Craving more bowls like this? Explore our Soups hub for new favorites.