This one-pot, easy lentil soup recipe is the perfect cozy, hearty, and healthy soup that you can enjoy any time of year. It's subtly spiced and packed with heart-healthy veggies.
Recipe by By The Forkful on January 6, 2026
Cook time: PT55M
Total time: PT55M
Rating
5 stars (2 reviews)
Keywords
lentil soup, lentil soup recipe
Ingredients
2 tbsp olive oil
1 white onion (diced)
1 large carrot (diced)
2 celery ribs (diced)
2 garlic cloves (minced)
1 tbsp tomato paste
200 g dried brown lentils, rinsed
2 medium potatoes (diced)
400 g canned crushed tomatoes
1.5 liters vegetable broth
1 tsp cumin powder
1 tsp mild curry powder
0.5 tsp coriander powder
1 cup fresh spinach (chopped)
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper (each (or to taste))
Fresh parsley (chopped)
0.5 tsp red pepper flakes
Categories
Main Meals
Soup
Cuisine
Mediterranean
Steps
Heat the oil in a large pan over medium heat, then add the diced onion, carrot, and celery. Sauté the vegetables for 5-6 minutes.
Add the garlic and cook for another minute, then add the tomato paste and cook the paste into the sauce for another minute or two.
Add the spices/seasoning, dried lentils, potatoes, crushed tomatoes, vegetable broth, and salt and pepper.
Stir everything together, add the bay leaf, and leave the soup to simmer for 45 - 55 minutes until the lentils are cooked and the vegetables have softened and cooked through. Add more water or stock if needed.
Remove the bay leaves, then use an immersion blender to blend about ⅛ - ¼ of the soup to give it a thick and creamy consistency.
Stir in the spinach, lemon zest, and lemon juice.
Serve the soup garnished with the chopped parsley, red pepper flakes, and more lemon juice if desired.
Nutitrion
Serving Size: 1 g
Calories: 390 kcal
Carbohydrates: 65 g
Protein: 18 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 345 mg
Sugar: 9 g
Unsaturated Fat: 6 g
Reviews
Abbie on 2026-03-15 (5 stars): So tasty and easy to make. One of my favourite soup recipes.
