Go Back
Bowl of ultimate lentil soup with fresh herbs and vegetables

Lentil Soup

This comforting and nourishing lentil soup is packed with wholesome ingredients and is perfect for a weeknight dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil This golden oil adds a rich, fruity base.
  • 1 medium onion, chopped Sweet and aromatic, it forms the flavor foundation.
  • 3 cloves garlic, minced Intensely fragrant, complementing the onions beautifully.
  • 2 medium carrots, peeled and chopped Their natural sweetness balances the soup.
  • 2 ribs celery, chopped Adds a lovely crunch and aromatic freshness.
Main Ingredients
  • 14 ounces can crushed or diced tomatoes Juicy and tangy, these tomatoes provide depth.
  • 2 cups dry green or brown lentils Earthy and hearty, they are the star of the dish.
  • 7 cups vegetable broth The soul of the soup, bringing everything together with rich, deep flavor.
Spices
  • 1/2 teaspoon ground cumin Warm, nutty, adding a subtle spice.
  • 1/2 teaspoon ground coriander Bright and citrusy, enhancing the overall taste.
  • 1 teaspoon smoked paprika Provides a warm, smoky essence.
  • 1 teaspoon salt Essential for balancing flavors.
Finishing Ingredients
  • 3 cups baby spinach, sliced into ribbons (or kale) Fresh, vibrant greens that add nutrients.
  • 1 lemon juiced (about 2 tablespoons) A burst of acidity to elevate the flavors.

Method
 

Preparation
  1. Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onions, minced garlic, carrots, and celery. Stir frequently for about 4-5 minutes until the vegetables soften and the onions become translucent.
Cooking
  1. Next, pour in the can of crushed tomatoes along with their juices. Add the lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir everything together to ensure all ingredients are well combined.
  2. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes. You'll know it's ready when the lentils are tender, and the soup has thickened to a comforting consistency. For a creamier texture, use an immersion blender to blend a few times directly in the pot.
  3. Alternatively, transfer 1-2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
Final Touch
  1. Stir in the fresh spinach and lemon juice, allowing it to wilt for just a minute. Season the soup with salt to taste, giving it the perfect finishing touch.

Notes

Consider adding a bay leaf during the simmering process for deeper flavors. Adjust the consistency by reducing broth or simmering uncovered. Fresh herbs like basil or parsley can enhance flavor at the end. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.