Go Back
Hearty lentil soup with vegetables and herbs served in a bowl.

Hearty Lentil Soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 250
Ingredients Method

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

Method
 

  1. Warm olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened.
  2. Stir in garlic, cumin, smoked paprika, and tomato paste for 1 minute.
  3. Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
  4. 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.
  5. Remove bay leaf. Stir in spinach until wilted, then add lemon juice and adjust seasoning. Serve with parsley.