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.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- - Immersion blender (optional)
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
Instructions
- Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Sauté 4–5 minutes.
- Add tomatoes, lentils, broth, spices, and salt. Stir well.
- Bring to a boil, then reduce heat. Simmer uncovered 30 minutes.
- Stir in spinach and lemon juice. Cook 1–2 minutes until spinach wilts.
- 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
- Use red lentils for a smoother version (cook time: 20 minutes)
- Make ahead and freeze for later