This hearty and rich lentil soup is made with plenty of seasonings, celery, carrots, onions, and spinach in a savory tomato-based broth. It’s the perfect healthy soup to cozy up with!
Why this recipe works
Lentils are rich in potassium, iron, fiber, and folate while being low in sodium, saturated fats, and calories. Like our healthy vegetable soup, this is a great vegetarian-friendly soup option as it’s a great source of protein. It’s certainly a well-balanced meal in all its hearty and nutrient-rich goodness.
Not only is it nourishing, but it’s packed with flavor. Lentils will take on just about any flavor you throw at them. Chopped onion, celery, carrots, crushed tomatoes, garlic, and baby spinach pay a huge compliment to lentils in a generously seasoned broth that ties it all together.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LENTILS – I would recommend sticking with dried lentils for this recipe, they do best in soups. We’ve used dried brown lentils, but you can certainly use green, yellow, or red instead.
SPINACH – The heat from the soup is enough to perfectly wilt the baby spinach. If you want to use a leafy green that’s a bit sturdier (such as chopped kale), you can add it and cook for about 5 minutes.
LEMON – Lemon juice brings acidity and flavor to the mix. If you don’t have fresh lemons on hand, you can add 1 to 2 tablespoons of white wine vinegar instead.
How to Make Lentil Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add the oil to a 5-quart pot over medium heat. Once hot, add the onion, celery, and carrot. Cook until starting to soften but not brown, about 5 to 7 minutes, stirring occasionally.
- Stir in the garlic and cook 30 seconds, stirring constantly.
- Stir in the crushed tomatoes, vegetable stock, lentils, dried thyme, cumin, coriander, sweet paprika, salt, black pepper, and bay leaf. Bring up to a boil, and then cover the pot, turn the heat down slightly so it doesn’t boil over, and cook until the lentils and vegetables are tender, about 20 to 25 minutes, stirring occasionally.
- Remove from the heat and stir in the spinach and lemon juice. Serve garnished with minced fresh parsley.
Frequently Asked Questions & Expert Tips
Absolutely. To freeze, place the fully-cooled soup in an air-tight, freezer-safe container (or a large ziptop bag) and freeze for up to 3 months. Allow to thaw in the refrigerator overnight and reheat on the stovetop.
Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave.
If you have fresh herbs on hand, they are a lovely addition to this soup. Fresh rosemary, thyme, or oregano are all good choices. To beef up the base, try adding cubed potatoes or rice. You can also subtract a bit of lentils from the ingredients and replace them with split peas for a delicious combination.
Serving Suggestions
As with most soups, lentil soup pairs well with chunks of crusty bread. A leafy green salad is another tasty addition on the side. This soup is great for meal prepping and taking for lunches throughout the week.
More Soup Recipes
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Lentil Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 Tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 large stalks celery chopped
- 5 medium carrots peeled and chopped
- 4 cloves garlic crushed
- 28 ounces crushed tomatoes 1 can
- 4 cups vegetable stock
- 1 cup dried brown lentils
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 3 cups baby spinach coarsley chopped
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons minced fresh parsley for garnish
Things You’ll Need
Before You Begin
- If you have fresh herbs on hand, they are a lovely addition to this soup. Fresh rosemary, thyme, or oregano are all good choices.
- If you don’t have fresh lemons on hand, you can add 1 to 2 tablespoons of white wine vinegar instead of the lemon juice.
- The heat from the soup is enough to perfectly wilt the baby spinach. If you want to use a leafy green that’s a bit sturdier (such as chopped kale), you can add it and cook for about 5 minutes.
Instructions
- Add the oil to a 5-quart pot over medium heat. Once hot, add the onion, celery, and carrot. Cook until starting to soften but not brown, about 5 to 7 minutes, stirring occasionally.
- Stir in the garlic and cook 30 seconds, stirring constantly.
- Stir in the crushed tomatoes, vegetable stock, lentils, dried thyme, cumin, coriander, sweet paprika, salt, black pepper, and bay leaf. Bring up to a boil, and then cover the pot, turn the heat down slightly so it doesn’t boil over, and cook until the lentils and vegetables are tender, about 20 to 25 minutes, stirring occasionally.
- Remove from the heat and stir in the spinach and lemon juice. Serve garnished with minced fresh parsley.
Nutrition
Amanda Davis
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Stela says
Great recipe! Thank you, Amanda!
Mike says
Hello! Look’s delicious. I would comment that that seems to be a lot of sodium per serving.