Amazing Hearty Lentil Soup Recipe
Introduction
When you need a bowl of pure comfort, nothing hits the spot like a warm, savory lentil soup. This recipe is designed for simplicity without sacrificing flavor, simmering garden vegetables and protein-packed lentils in a perfectly seasoned broth until tender and delicious. It is naturally vegan, nourishing, and sure to warm your soul with every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 2 cups fresh spinach (optional)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring frequently until the vegetables are soft and fragrant.
- Stir in the minced garlic and cook for one more minute until its aroma is released.
- Add the rinsed lentils, vegetable broth, diced tomatoes, bay leaf, thyme, smoked paprika, cumin, and black pepper to the pot.
- Bring the soup to a boil, then reduce the heat to low, cover partially, and simmer for 30–35 minutes until the lentils are tender.
- Once the lentils are cooked, remove the bay leaf and stir in the fresh spinach, if using, and lemon juice. Let the spinach wilt for a minute.
- Season with salt to taste. Serve hot, optionally with crusty bread.
Pro Tips & Notes
- Rinse Lentils Well: Always rinse lentils under cool water to remove any dust or debris; no soaking is required.
- Add Spinach at the End: Stirring in fresh spinach just before serving preserves its color, texture, and nutrients.
- A Hint of Acid: A splash of lemon juice brightens the earthy lentils and balances the overall flavor.
- Customize Consistency: For a thicker, creamier soup, blend a portion of the finished soup with an immersion blender and stir it back in.
- Boost the Umami: Stir in a tablespoon of tomato paste with the vegetables for a deeper, richer base.
Nutrition Facts (per serving)
- Calories: 285
- Protein: 18g
- Carbohydrates: 45g
- Dietary Fiber: 18g
- Sugar: 8g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 420mg
- Potassium: 980mg
Frequently Asked Questions
- Q: Can I freeze lentil soup? A: Yes! It freezes very well. Let the soup cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
- Q: What type of lentils should I use? A: Brown or green lentils hold their shape well for soup. Red lentils will break down more and create a thicker, creamier texture.
- Q: Is this soup gluten-free? A: Yes, as long as you use a vegetable broth that is certified gluten-free, this recipe is naturally gluten-free.