Description
This Best Lentil Soup Recipe is a hearty and nutritious Mediterranean-inspired dish perfect for a cozy meal. Packed with tender lentils, fresh vegetables, and a blend of warm spices, this vegan and gluten-free soup is both comforting and healthful. It’s easy to prepare on the stovetop and delivers rich flavors with every spoonful.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chopped fresh spinach or kale
- Chopped fresh parsley for garnish
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
Liquids & Canned Goods
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
Instructions
- Prepare the base vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté the vegetables for about 5 minutes until they soften and become fragrant.
- Add the spices and garlic: Stir in the minced garlic, ground cumin, dried thyme, smoked paprika, ground turmeric, and optional red pepper flakes. Cook for 1 minute more, allowing the spices to release their aroma.
- Simmer with lentils and broth: Add the bay leaf, rinsed lentils, diced tomatoes along with their juices, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 to 35 minutes, or until the lentils are tender.
- Incorporate greens and finish: Stir in the chopped fresh spinach or kale and cook for an additional 2 to 3 minutes until the greens are wilted. Remove the pot from heat, discard the bay leaf, and stir in the lemon juice. Taste and adjust seasoning if needed.
- Serve: Garnish with freshly chopped parsley and serve the soup warm, optionally accompanied by crusty bread for a complete meal.
Notes
- For a creamier texture, blend part of the soup with an immersion blender before adding the greens.
- This soup freezes well and tastes even better the next day.
- Red lentils can be substituted but will produce a softer consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
