Lentil Soup

Hearty Lentil Soup: A Protein-Packed One-Pot Meal

This Lentil Soup is simple, healthy, and full of real flavor. It uses everyday ingredients that come together quickly to make a satisfying meal. Whether you want a filling lunch or a quick weeknight dinner, this recipe always delivers steady flavor and reliable results. This isn’t just any lentil soup. It’s the one that’ll have your family asking for seconds and your friends requesting the recipe.

The Perfect Lentils for Soup

Not all lentils are created equal when it comes to soup-making. We prefer green or brown lentils because they hold their shape beautifully while still becoming tender. Plus, brown lentils are easy to find in most grocery stores.  They provide the perfect texture: substantial enough to make the soup hearty, but soft enough to be satisfying.

Red lentils work too, but they’ll break down more during cooking, creating a thicker, more porridge-like consistency. While some people love this texture, we find that green or brown lentils give you the best of both worlds.

Building Flavor From the Ground Up

The beauty of this recipe lies in its simplicity. Start by creating your flavor base with the classic trio of onions, carrots, and celery. Take your time here; properly softened vegetables make all the difference. Once your vegetables are ready, the spices go in. This is where the magic happens. As the cumin, paprika, and thyme hit the hot oil, they release their essential oils and infuse the entire pot with warmth and depth.

Don’t skip the step of toasting the lentils with the spices. It adds an extra layer of nutty flavor that you’ll taste in every bite. From there, it’s just a matter of adding your liquids and letting everything simmer until the lentils are perfectly tender.

Make It Your Own

One of the best things about lentil soup is how adaptable it is. Want more vegetables? Throw in diced potatoes, sweet potatoes, or butternut squash. Craving more protein? Brown some Italian sausage or add leftover ham. For our vegetarian friends, this soup is already packed with plant-based protein, but you could always add chickpeas for extra heartiness.

The spinach at the end is our favorite addition. It wilts into the hot soup, adding color, nutrients, and a fresh element that balances the earthiness of the lentils. But kale, Swiss chard, or even frozen peas work beautifully too.

Meal Prep Champion

If there’s one soup that deserves a permanent spot in your meal prep rotation, it’s this one. Lentil soup actually improves with time as the flavors meld together. Make a big batch on Sunday, and you’ve got lunches ready for the week. It keeps beautifully in the refrigerator for up to five days and freezes like a dream.

Pro tip: The soup will thicken as it sits.  Keep some extra broth on hand for reheating. A splash of broth and a quick stir will bring it back to the perfect consistency.

Serving Suggestions

While this soup is absolutely delicious on its own, a few simple additions can take it to the next level. A dollop of Greek yogurt adds creaminess and tang. A drizzle of good olive oil provides richness. Fresh herbs like parsley or cilantro bring brightness. And don’t forget the bread. Crusty sourdough or warm naan are perfect for soaking up every last drop.

Other Recipes To Try

Love this hearty lentil soup? You’ll definitely want to try these other delicious soup recipes:

• Tomato Basil Soup – A classic combination that never gets old
• Almost Full Moon Stone Soup – Our unique take on a traditional favorite
• Slow Cooker Weight Watchers Vegetable Soup – Set it and forget it for a healthy meal
• Keto Pumpkin Soup Recipe – Low-carb and full of fall flavors

This lentil soup is everything we want in a meal: nutritious, delicious, budget-friendly, and incredibly satisfying. It’s the kind of recipe that becomes a family tradition, the one you turn to when you need nourishment or just a really good dinner. Once you make it, we’re confident it’ll earn a permanent place in your recipe collection.

Lentil Soup

A hearty, protein-packed lentil soup simmered with vegetables and aromatic spices for a wholesome, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Mediterranean

Servings 6 Servings

Equipment

• Large pot used to simmer soup ingredients evenly.
• Wooden spoon used for stirring as the soup cooks.
• Chef's knife for chopping vegetables.
• Cutting board for safe food preparation.
• Measuring cups and spoons to ensure accurate ingredient portions.

Ingredients

  

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• 2 tablespoons olive oil 30 g
• 1 medium onion diced (150 g)
• 2 medium carrots chopped (120 g)
• 2 celery stalks chopped (100 g)
• 3 cloves garlic minced (10 g)
• 1½ cups dried brown or green lentils 285 g, rinsed
• 1 teaspoon ground cumin 3 g
• 1 teaspoon smoked paprika 3 g
• 1 teaspoon dried thyme 2 g
• 1 can 14.5 oz diced tomatoes (411 g)
• 6 cups vegetable broth 1.4 L
• 1 bay leaf optional but recommended
• Salt 5 g
• Black pepper 2 g
• 2 cups fresh spinach 60 g
• Juice of ½ lemon 15 ml

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
• Stir in garlic, cumin, smoked paprika, and thyme. Cook for 1 minute, until fragrant.
• Add lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir to combine.
• Bring soup to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, or until lentils are tender.
• Stir in spinach and cook for 2–3 minutes until wilted.
• Remove bay leaf. Add lemon juice, taste, and adjust seasoning if needed.
• Serve warm with bread or a side salad.

Notes

• For thicker soup, mash a small portion of lentils with a spoon before serving.
• Use red lentils for a softer texture or green/brown for a firmer bite.
• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• Freezes well for up to 3 months; thaw overnight before reheating.

Keyword lentil, soup

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