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Hearty lentil soup recipe served in white bowl with crusty bread

Hearty Lentil Soup Recipe

A nourishing lentil soup made with tender lentils, vegetables, and warm spices simmered in flavorful broth. Perfect comfort food that's wholesome, filling, and budget-friendly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1.5 cups green or brown lentils rinsed
  • 6 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 leaf bay leaf
  • Salt and black pepper to taste
  • 2 cups baby spinach optional
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
  3. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
  4. Add lentils, vegetable broth, diced tomatoes, cumin, paprika, bay leaf, salt, and pepper. Stir well to combine.
  5. Bring mixture to a boil, then reduce heat to low and simmer covered for 30-35 minutes until lentils are tender.
  6. Stir in spinach if using and cook until wilted, about 2 minutes. Taste and adjust seasoning as needed.
  7. Remove bay leaf and stir in lemon juice and fresh parsley.
  8. Ladle hot soup into bowls and serve immediately with crusty bread.

Notes

Do not add salt at the beginning as it can toughen lentil skins. For creamier texture, blend half the soup before serving. Green or brown lentils work best - avoid red lentils as they break down during cooking.