Lentil Soup Recipe

Our Lentil Soup is hearty comfort in a bowl! Tender lentils, carrots & spinach in a rich tomato broth spiced with curry & cumin. Easy vegan dinner ready in 55 minutes. Serve with crusty bread!

Prep time: PT20M

Cook time: PT35M

Total time: PT55M

Rating

5 stars (5 reviews)

Keywords

lentil soup, fall recipe, winter recipe, dairy-free recipe, gluten-free recipe, vegan recipe, vegetarian recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 celery ribs, chopped
4 garlic cloves, minced
2 teaspoons cumin
2 teaspoons yellow curry powder
1 teaspoon dried thyme
1½ teaspoons sea salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 (14-ounce) can crushed tomatoes
6 cups vegetable or chicken stock
1 cup brown or green lentils, picked over and rinsed
2 tablespoons fresh lemon juice, (from 1 lemon)
5 ounces baby spinach
Freshly grated Parmesan cheese
Fresh flat-leaf parsley, minced
Red pepper flakes
Crusty bread

Cuisine

Mediterranean

Steps

Heat the oil in a large pot over medium heat. Once the oil is glistening, add the onion, carrots, and celery, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Stir in the garlic and cook, stirring until fragrant, about 1 minute more. Stir in the cumin, curry powder, thyme, salt, and pepper. Cook, stirring, for 30 seconds until fragrant.
Add the tomatoes and stock and bring to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes.
Transfer ⅓ of the soup to the base of a blender, let cool briefly, blend until smooth, then return the soup to the pot. (Alternatively, use an immersion blender to blend the soup directly in the pot until thick; it should have some texture to it.)
Stir in the lemon juice and spinach, and cook, until the spinach is wilted, 3 to 5 minutes. Adjust the seasoning and lemon juice to taste.
Ladle the soup into bowls and top with the Parmesan, parsley, and red pepper flakes, if desired. Serve with crusty bread on the side, if using.

Nutitrion

Calories: 210 calories
Carbohydrates: 32 grams carbohydrates
Protein: 11 grams protein
Fat: 1 grams fat
Saturated Fat: 1 grams saturated fat
Cholesterol: 1 milligrams cholesterol
Sodium: 1438 milligrams sodium
Sugar: 8 grams sugar

Reviews

Bryan on 2025-12-06 (5 stars):
Goood stuff. always enjoy everything on here. Made per recipe. Will reduce lemon a touch on next make. Potential adds after making, sausage, red chili flakes.
Varvarta on 2025-12-06 (5 stars):
My family really loves meat, so I added pork ribs, and it turned out amazing! Thank you for the recipe!
Kristin on 2025-12-06 (5 stars):
Perfection! Ive had so many lentil soups and this one was by far the best!
Mary on 2025-11-13 (5 stars):
This soup was so satisfying. Exactly what I needed during this cold weather. Can't wait for leftovers at lunch!