Lentil Soup

iamwinfred

This lentil soup recipe leans on a handful of pantry staples and turns them into something rich, warm, and deeply satisfying. It's the kind of soup that tastes like it simmered all day, even though most of the work is done in under an hour. Once you've made it once, you'll understand why so many people keep coming back to it.

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings servings

Calories 220 kcal

Equipment

Large pot or Dutch oven Heavy-bottomed recommended for even heating
Cutting board and sharp knife
Wooden spoon For stirring
Measuring cups and spoons
Immersion blender Optional, for partially blended texture
Ladle For serving

Ingredients

2 tablespoons olive oil 30ml
1 medium yellow onion about 1 cup or 150g, diced
2 medium carrots about 1 cup or 120g, peeled and diced
2 celery stalks about 1 cup or 100g, diced
4 garlic cloves minced
1 cup dried French green lentils about 200g, rinsed and picked over; brown lentils work too
1 can (14.5 ounces) crushed tomatoes 411g
6 cups vegetable broth or chicken broth 1.4L
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes optional
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice 30ml
2 cups fresh baby spinach about 60g, roughly chopped
Fresh parsley chopped, for garnish

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes until onion is translucent and vegetables begin to soften.
Add minced garlic and cook for 30 to 60 seconds, stirring constantly to prevent burning.
Sprinkle cumin, smoked paprika, and red pepper flakes (if using) over vegetables. Stir constantly for about 30 seconds to toast the spices.
Pour in rinsed lentils, crushed tomatoes, and vegetable broth. Add bay leaves and stir to combine.
Increase heat to medium-high and bring mixture to a gentle boil.
Reduce heat to low, cover partially, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender.
Remove and discard bay leaves. Use an immersion blender to pulse soup 5 to 10 times for a creamy yet chunky texture.
Stir in fresh lemon juice and chopped spinach. Cook for 2 to 3 minutes until spinach wilts.
Season with salt and freshly ground black pepper to taste. Ladle into bowls and top with fresh parsley before serving.

Notes

Rinse lentils well and pick through for small stones or debris before cooking.
Add lemon juice at the end, not the beginning, as acid can slow down how quickly lentils soften.
Don't skip blooming the spices in oil — it deepens the overall flavor of the broth.
Taste and adjust salt only after the soup has finished simmering, since the broth reduces slightly as it cooks.
If soup thickens too much after resting, thin it with a splash of extra broth or water when reheating.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze in individual portions for up to 3 months for easy grab-and-go lunches.
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.

Nutrition

Serving: 1BowlCalories: 220kcalCarbohydrates: 32gProtein: 13gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.2gSodium: 480mgPotassium: 540mgFiber: 11gSugar: 6gVitamin A: 45IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Keyword easy lentil soup, healthy weeknight dinner, vegetarian soup recipe