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Homemade Lentil Soup

Cozy Up with Homemade Lentil Soup for Ultimate Comfort

This Homemade Lentil Soup is a comforting bowl of deliciousness, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can be replaced with any neutral oil.
  • 1 medium Onion (diced) Ensure it's diced evenly for consistent cooking.
  • 2 medium Carrots (diced) Substitute with parsnips for a different twist.
  • 2 stalks Celery (diced) Can increase the amount of carrots if celery is not available.
  • 4 cloves Garlic (minced) Freshly minced is preferred for the best taste.
For the Seasoning
  • 1 teaspoon Ground Cumin Can be substituted with coriander for an alternative flavor.
  • 1 teaspoon Dried Thyme Italian seasoning can be used as a substitute.
  • 1 teaspoon Smoked Paprika Sweet paprika can be used if you prefer it milder.
  • to taste Salt Adjust according to your taste preferences.
  • to taste Pepper Adjust according to your taste preferences.
For the Lentil Soup
  • 1 can (14.5 oz) Diced Tomatoes Fresh tomatoes can be used if preferred.
  • 1 cup Green or Brown Lentils (rinsed) Red lentils create a creamier consistency but reduce cooking time.
  • 6 cups Vegetable Broth Can be substituted with chicken broth or water with bouillon.
  • 1 Bay Leaf Remove before serving.
For the Freshness
  • 2 cups Fresh Spinach (roughly chopped) Kale or Swiss chard can be swapped in if desired.
  • to taste Fresh Parsley (chopped) Optional but highly recommended for brightness.
  • for serving Lemon Wedges Lime wedges can be used for a twist if preferred.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, stirring often for 5–7 minutes until softened.
  2. Stir in minced garlic, ground cumin, dried thyme, and smoked paprika. Cook for 1–2 minutes.
  3. Add diced tomatoes, rinsed lentils, and vegetable broth to the pot. Toss in a bay leaf and bring to a vigorous boil.
  4. Once boiling, reduce heat to a gentle simmer and cover. Cook for 30–35 minutes, stirring occasionally.
  5. Remove the bay leaf and stir in chopped fresh spinach. Cook for an additional 2–3 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Rinsing lentils is essential to remove debris. Add salt after cooking lentils for optimal texture. Freeze portions for up to three months.

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