Hearty Lentil Soup with Vegetables and Lemon Recipe

Introduction

Warm up your weeknight with this hearty and flavorful Lentil Soup that’s easy to make and full of comforting goodness. Packed with vegetables and spices, it is both nutritious and satisfying.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes, with juice
• 2 bay leaves
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until tender, about 5-7 minutes. Add garlic, cumin, smoked paprika, black pepper, and salt; cook for 1 minute until fragrant.
2. Step 2: Stir in lentils, broth, diced tomatoes with their juice, and bay leaves. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes, or until lentils are tender.
3. Step 3: Remove and discard the bay leaves. Stir in the fresh spinach until wilted, then add lemon juice. Taste and adjust seasoning as needed.
4. Step 4: Serve the soup hot, garnished with chopped parsley for a fresh finish.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the spinach.
• Try adding a pinch of cayenne pepper for extra heat.
• Use kale or Swiss chard instead of spinach if preferred.
• Add cooked sausage or shredded chicken to make it a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little broth if needed to loosen the soup. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to become mushy, creating a creamier soup. If using red lentils, reduce the cooking time to about 15-20 minutes.

Is this soup vegan?

The soup is vegan if you use vegetable broth. Using chicken broth will make it non-vegan, so choose your broth based on your dietary preferences.

Hearty Lentil Soup with Vegetables and Lemon Recipe

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★★★★★

4.8 from 87 reviews

This Lentil Soup is a warm and nutritious meal perfect for cozy weeknights. Made with a blend of hearty lentils, fresh vegetables, and flavorful spices, it offers a comforting bowl that’s easy to prepare and packed with wholesome ingredients.

• Author: luca
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup dried brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced

Spices and Seasoning

• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 bay leaves

Liquids and Finishers

• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes, with juice
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add finely chopped onions, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender and soft to the bite.
2. Add Spices and Garlic: Stir in minced garlic, ground cumin, smoked paprika, black pepper, and salt. Cook for 1 minute to allow the spices and garlic to become fragrant and release their flavors.
3. Simmer Lentils: Add rinsed lentils, vegetable or chicken broth, diced tomatoes with juice, and bay leaves to the pot. Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 25 to 30 minutes until the lentils are tender but not mushy.
4. Finalize Soup: Remove and discard the bay leaves. Stir in the roughly chopped fresh spinach and cook just until the spinach wilts. Add the juice of one lemon and taste the soup, adjusting seasoning with additional salt or pepper if desired.
5. Serve and Garnish: Ladle the hot lentil soup into bowls and garnish with freshly chopped parsley before serving to add a burst of fresh flavor and color.

Notes

• Rinsing lentils before cooking helps remove dust and debris for cleaner flavor.
• You can substitute vegetable broth with chicken broth based on dietary preference.
• Adding lemon juice at the end brightens the soup and balances the earthiness of lentils.
• For a creamier texture, blend a portion of the soup before adding spinach.
• This soup is excellent for meal prep and can be refrigerated or frozen.

Keywords: Lentil soup, vegetarian soup, healthy meal, easy soup recipe, Mediterranean lentil soup