Description
This hearty Lentil Soup recipe is the ultimate comfort food, brimming with tender lentils, vibrant vegetables, and aromatic herbs. It’s a nourishing, one-pot meal that’s easy to prepare, naturally filling, and richly flavored, making it perfect for weeknight dinners or meal prep. Enjoy a healthy, protein-packed soup that’s also ideal for vegan and vegetarian diets.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 6 cups vegetable broth
- Salt and pepper, to taste
Finishing Touches
- 2 cups chopped spinach or kale
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- Chopped fresh parsley, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Prepare the Base: In a large pot over medium heat, heat the olive oil. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics: Stir in the minced garlic, cumin, thyme, and smoked paprika. Cook for 1 minute more, until the spices release their aroma.
- Add Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes (with their juices), bay leaf, and vegetable broth. Stir to combine, and season with salt and pepper as desired.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
- Finish and Serve: Remove the bay leaf. Stir in the chopped spinach or kale and cook for 2-3 minutes, until wilted. Add the lemon juice for brightness, taste, and adjust seasoning if needed. Ladle into bowls, sprinkle with fresh parsley, and serve hot with crusty bread.
Notes
- For extra richness, drizzle each serving with a little extra virgin olive oil.
- You can add diced potatoes or sweet potatoes for a heartier soup.
- Lentil soup keeps well; store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Customize with your favorite greens or add a dash of chili flakes for extra warmth.
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 230
- Sugar: 6g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
