This hearty lentil soup is a satisfying one-pot meal made with brown lentils, vegetables, tomatoes, and a bright squeeze of lemon. The lentils simmer until tender but intact, while cumin and smoked paprika bring gentle warmth to the broth.
Cooking the aromatics before adding liquid builds a fuller base, and rinsing the lentils removes dust or small debris. Brown or green lentils hold their shape during simmering; red lentils soften much faster and would make a thicker, creamier soup.
What makes this recipe work
Cooking the aromatics before adding liquid builds a fuller base, and rinsing the lentils removes dust or small debris. Brown or green lentils hold their shape during simmering; red lentils soften much faster and would make a thicker, creamier soup.
Ingredients and practical tips
Check the lentils for small stones, rinse them, and keep the soup at a gentle simmer rather than a hard boil. Add spinach near the end so it stays green. If the soup thickens after cooling, loosen each serving with broth or water when reheating.
How to make hearty lentil soup
Check the lentils for small stones, rinse them, and keep the soup at a gentle simmer rather than a hard boil. Add spinach near the end so it stays green. If the soup thickens after cooling, loosen each serving with broth or water when reheating.
Warm olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened. Stir in garlic, cumin, smoked paprika, and tomato paste for 1 minute.
Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover partially and simmer 30–35 minutes, stirring occasionally, until lentils are tender but hold their shape. Add broth if the soup gets thicker than you like.
Remove bay leaf. Stir in spinach until wilted, then add lemon juice and adjust seasoning. Serve with parsley.
What to serve with it
Finish with lemon juice and parsley. Serve with warm bread or a simple side salad. For another colorful plant-forward meal, try the Mediterranean quinoa salad; browse more simple dinners in our Dinner collection.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming, adding liquid as needed.
Estimated nutrition
Estimated per serving (one sixth of the pot), using vegetable broth and no added cheese. Broth sodium and lentil variety affect the totals.
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45 g |
| Protein | 15 g |
| Total fat | 5 g |
| Saturated fat | 1 g |
| Fiber | 18 g |
| Total sugars | 8 g |
| Sodium | 690 mg |
Hearty Lentil Soup Recipe
Prep: 15 minutes · Cook: 40 minutes · Total: 55 minutes · Serves: 6
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1/2 tsp kosher salt and black pepper to taste
- 2 cups baby spinach
- 1 tbsp lemon juice
- Chopped parsley, for serving
- Warm olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened.
- Stir in garlic, cumin, smoked paprika, and tomato paste for 1 minute.
- Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover partially and simmer 30–35 minutes, stirring occasionally, until lentils are tender but hold their shape. Add broth if the soup gets thicker than you like.
- Remove bay leaf. Stir in spinach until wilted, then add lemon juice and adjust seasoning. Serve with parsley.
Do I need to soak lentils?
No. Rinse and pick through brown or green lentils, then simmer until tender. Older lentils may take longer.
Can I make this soup vegan?
Yes. Use vegetable broth and check that any optional toppings are plant-based.
Explore more ideas in our healthy recipes collection.
Hearty Lentil Soup
Ingredients
Method
- Warm olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened.
- Stir in garlic, cumin, smoked paprika, and tomato paste for 1 minute.
- Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover partially and simmer 30–35 minutes, stirring occasionally, until lentils are tender but hold their shape. Add broth if the soup gets thicker than you like.
- Remove bay leaf. Stir in spinach until wilted, then add lemon juice and adjust seasoning. Serve with parsley.
