Very Best Lentil Soup

A hearty, comforting lentil soup made with vegetables, warming spices, tomatoes, and tender lentils. The original recipe is vegan and gluten-free.

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp turmeric

1½ cups dried green or brown lentils, rinsed

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 bay leaf

Salt and black pepper, to taste

1 tbsp lemon juice, optional

2 cups spinach or kale, optional

Fresh parsley, for garnish

Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until softened.

Add garlic and spices: Stir in the garlic, cumin, coriander, smoked paprika, and turmeric. Cook for 1 minute, until fragrant.

Add lentils and broth: Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir everything together.

Simmer: Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the lentils are tender.

Finish: Remove the bay leaf. Stir in the lemon juice and spinach or kale, if using. Cook for another 2 minutes.

Serve: Ladle into bowls and garnish with fresh parsley. Serve warm.

Prep & Cooking

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Optional Variations

Add red pepper flakes or jalapeño for a spicy version.

Blend part of the soup for a creamier texture.

Add cooked chickpeas for extra protein.

Red lentils can be used for a softer, creamier soup.