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–+ servings
Lentil Soup recipe

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
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 Servings

Equipment

Ingredients
  

  • 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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