Hearty Lentil Soup
This cozy lentil soup is packed with hearty lentils, fresh vegetables, and aromatic spices. It's the perfect comfort food for chilly evenings or when you need a nourishing meal, ideal for meal prep and flavorful even after reheating.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 can 14.5 oz diced tomatoes
- 1 cup green or brown lentils rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach roughly chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add minced garlic, ground cumin, dried thyme, and smoked paprika. Stir for 1-2 minutes to release the spices' aromas.
- Pour in diced tomatoes, rinsed lentils, vegetable broth, and add a bay leaf. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 30-35 minutes until lentils are tender but hold their shape.
- Remove the bay leaf, then stir in chopped spinach and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste. Serve in bowls, garnished with fresh parsley and a wedge of lemon on the side.
- Squeeze fresh lemon juice over the soup just before eating for an added burst of flavor.
Notes
You can substitute green or brown lentils with red lentils for a creamier texture.
If you don't have vegetable broth, use water with vegetable bouillon or chicken broth.
This soup stores well in the fridge for up to 5 days or freezes for up to 3 months.
Feel free to add other vegetables like mushrooms or quinoa for added nutrition.