It’s true – this really is The Best Lentil Soup you’ll ever make! It’s all whipped up in one pot with simple and inexpensive ingredients like fresh veggies, bold spices, and of course plenty of lentils. It’s a wonderfully thick soup that’s equal parts filling and flavorful!
Summer is oh so slowly fading away… Which means it’s time to start whipping out all of the best soup recipes! Cozy up with something warm, delicious, and vegan this fall and winter. Some of the best soup recipes include (but are certainly not limited to) Broccoli Cheddar Soup, Spicy Peanut Soup, and Instant Pot Tomato Soup!
The very best lentil soup
When it comes to Lentil Soups, they don’t get much more satisfying than this one! It’s a bare bones soup, meaning you won’t find any unnecessary frills or complicated steps here. It’s a classic recipe that’s the definition of tried and true!
With that being said, it’s also anything but bland. The medley of mouthwatering spices and mix of fresh veggies keep this thick Lentil Soup plenty flavorful. Oh, and that squeeze of fresh lemon juice right at the end is like the cherry on top!
What makes it the best?
- The ingredients are inexpensive! In fact, you likely already have the majority of these ingredients in your kitchen now. If you don’t, this recipe is a great excuse to start stockpiling all of your inexpensive cooking essentials!
- It’s so filling. The amount of protein-packed lentils and nutritious fresh veggies in this thick soup make it wonderfully filling! Trust me, this Lentil Soup always hits the spot and satisfies everyone around the table.
- The flavor is truly delicious! Smoked paprika, coriander, cumin, and just a touch of salt create a flavorful medley of spices that make this soup downright delicious. And since you’re making this soup at home, you can alter the spices however you see fit!
Ingredients needed (with substitutions)
- Olive Oil – Avocado oil can be used instead.
- Onion – Feel free to use a white or yellow onion, either one will work well.
- Garlic – Fresh garlic will yield the best flavor here.
- Carrots – When you chop them up, make sure they’re in small enough pieces to fit onto your spoon with the other ingredients.
- Celery – Rinse your celery with water and pat it dry before chopping. That way, there’s no dirt or residue still on it.
- Tomatoes – Use a can of either crushed or diced tomatoes. Either one will get the job done.
- Lentils – You can use green or brown lentils – whichever you prefer!
- Vegetable Broth – Use a low sodium vegetable broth for a less salty taste.
- Spices – You’ll need a medley of ground cumin, ground coriander, smoked paprika, and just a light sprinkle of salt to make this Lentil Soup supremely flavorful!
- Baby Spinach – Slice your spinach into ribbons so it’s easier to eat in your spoonfuls. Also, you can substitute this for kale if you’d like.
- Lemon – Make sure you’re using freshly squeezed lemon juice only – nothing from concentrate!
How to make lentil soup
Find the complete printable recipe with measurements below in the recipe card.
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. If desired, use an immersion blender to slightly blend and thicken it.
Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Frequently asked questions
- Can I change the consistency of Lentil Soup? Yep! For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached. You can also blend it just a few times with an immersion blender for a slightly creamier soup.
- Can I freeze Lentil Soup? You sure can – and it freezes so well! In a freezer safe food storage container, your leftover Lentil Soup will stay fresh for up to 3 months. You can keep it in one large container or several small containers for individual portions.
- Can I swap the spinach for kale? Yes, just make sure that you cook the kale for about 10 minutes longer than you would the spinach so it’s nice and tender.
What to serve lentil soup with
I like to serve this hearty soup with some Dutch Oven Bread and perhaps a Vegan Caesar Salad.
Do you love lentils as much as I do?
Here are a few of my favorite recipes using lentils:
- The Best Lentil Salad
- Lentil Chili
- Vegan Lentil Loaf
- Lemon Lentil Soup
- Lentil Shepherd’s Pie
- Red Lentil Dahl
4.97 stars (166 ratings)
The Best Lentil Soup
It’s true – this really is The Best Lentil Soup you’ll ever make! It’s all whipped up in one pot with simple and inexpensive ingredients like fresh veggies, bold spices, and of course plenty of lentils.
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Servings: 8 servings
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14- ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons or kale
- 1 lemon, juiced (about 2 tablespoons)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.
Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Video
Notes
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- Leftover soup will keep for up to 5 days in the refrigerator.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 38g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 743mg | Fiber: 16g | Sugar: 7g | Vitamin A: 4333IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 5mg
Course: Soup
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
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Posted In: Budget Vegan Recipes, Dinner, Gluten Free, High Protein, Lunch, Main Dish, Meal Type, Method, Nut Free, , Special Dietary Needs
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