Lentil Soup Recipe
This lentil soup recipe is a hearty, healthy, and budget-friendly dish made with simple pantry ingredients. Packed with plant-based protein, rich flavors, and warming spices, it’s the perfect comfort food for weeknights or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or regular
- 1 bay leaf
- 1 can 14 oz diced tomatoes
- 1 ½ cups dry green or brown lentils rinsed
- 6 cups vegetable broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups fresh spinach or kale optional, for added greens
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, cumin, paprika, and bay leaf; cook until fragrant.
- Add diced tomatoes, lentils, and vegetable broth; stir well.
- Bring to a boil, then reduce to a simmer. Cover and cook 25–30 minutes, until lentils are tender.
- Remove bay leaf, season with salt and pepper. Stir in optional greens and cook until wilted.
- Serve hot with crusty bread or a fresh salad.
Notes
For a creamier texture, blend half the soup and return it to the pot.
Use red lentils for a quicker-cooking, creamier soup.
Freeze leftovers in portions for up to 3 months.
Nutrition
Calories: 220kcal
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