Easy 30-Minute Lentil Soup

Lentil soup is the kind of cozy, nourishing meal that’s ready in 30 minutes, made in one pot, and tastes like it’s been simmering all day. It’s hearty, wholesome, and incredibly satisfying—perfect for busy weeknights, meatless Mondays, or whenever you need something simple and soothing. Packed with fiber, protein, and fresh vegetables, this version brings big flavor using pantry staples and a vibrant finishing touch of lemon and greens.

❤️ Why You’ll Love This Recipe

this recipe

• Ready in just 30 minutes
• One-pot meal = minimal cleanup
• Vegan and naturally gluten-free
• Budget-friendly ingredients
• Big flavor with a fresh, bright finish

📝 Ingredients

For the Soup Base

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery ribs, chopped

For the Soup

• 1 (14 oz) can crushed or diced tomatoes (with juices)
• 2 cups dried green or brown lentils, rinsed
• 7 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt (or to taste)

For Finishing

• 3 cups baby spinach, sliced
• Juice of 1 lemon (about 2 tbsp)
• Fresh ground black pepper to taste

For Serving (Optional)

• Crusty bread
• Extra lemon wedges
• Fresh parsley, chopped

🔪 Instructions

1. Sauté vegetables: In a large pot over medium heat, heat olive oil. Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.
2. Add lentils and seasonings: Stir in the canned tomatoes, lentils, broth, paprika, cumin, coriander, and salt. Mix well.
3. Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally, until lentils are tender.
4. Add greens and lemon: Stir in spinach and lemon juice. Cook 1–2 more minutes until the spinach wilts.
5. Season and serve: Adjust salt and pepper to taste. Serve hot with crusty bread and optional garnishes.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty: Easy
Cuisine: Mediterranean-inspired

🧮 Nutrition Facts (Per Serving)

Calories: 335
Protein: 18g
Carbohydrates: 54g
Fat: 6g
Fiber: 16g
Sugar: 9g
Sodium: 780mg

💡 Tips & Variations

Pro Tips

• Add broth if soup thickens too much when reheating
• A few pulses with an immersion blender creates a creamier texture
• Don’t skip the lemon—it brightens all the flavors

Variations

• Use kale instead of spinach
• Add diced potatoes, zucchini, or bell pepper
• For spicy lentil soup, add a pinch of cayenne or red pepper flakes
• Use red lentils for a softer, creamier version (cook ~20 mins)

❓ FAQs

Do I need to soak lentils first?
Nope! Just rinse them well—no soaking required for green or brown lentils.

Can I freeze lentil soup?
Yes! Freeze in containers for up to 3 months. Thaw overnight and reheat with extra broth.

What’s the best way to reheat it?
Stovetop or microwave works well. Add a splash of broth or water to loosen it up.

Can I make this ahead of time?
Absolutely. It’s even better the next day and stores well for up to 5 days in the fridge.

Lentil Soup

A quick, hearty, and healthy lentil soup packed with plant protein, warming spices, and fresh lemon flavor. Ready in 30 minutes and made in one pot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• **Soup Base**
• – 2 tbsp olive oil
• – 1 medium yellow onion chopped
• – 3 garlic cloves minced
• – 2 carrots chopped
• – 2 celery ribs chopped
• **Main Soup**
• – 1 14 oz can crushed or diced tomatoes
• – 2 cups green or brown lentils rinsed
• – 7 cups vegetable broth
• – 1 tsp smoked paprika
• – ½ tsp cumin
• – ½ tsp coriander
• – 1 tsp salt
• **Finishing**
• – 3 cups baby spinach chopped
• – Juice of 1 lemon
• – Fresh ground black pepper
• **Optional Garnish**
• – Crusty bread
• – Extra lemon wedges
• – Chopped parsley

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• – Immersion blender (optional)

Method

 

1. Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Sauté 4–5 minutes.
2. Add tomatoes, lentils, broth, spices, and salt. Stir well.
3. Bring to a boil, then reduce heat. Simmer uncovered 30 minutes.
4. Stir in spinach and lemon juice. Cook 1–2 minutes until spinach wilts.
5. Adjust seasoning. Serve hot with bread and garnish if desired.

Notes

– Soup thickens as it sits—add broth when reheating
– Use red lentils for a smoother version (cook time: 20 minutes)
– Make ahead and freeze for later

🍽️ Conclusion

Lentil soup proves that comfort food doesn’t need to be complicated. With just a handful of simple ingredients and 30 minutes, you’ll have a warm, healthy meal that’s perfect for any night of the week. Whether you enjoy it with crusty bread, a salad, or all on its own, this recipe is sure to earn a spot in your regular dinner rotation.