Hearty Lentil Soup
Ingredients
- • 300 g green or brown lentils
- • 30 ml olive oil
- • 1 item onion, diced
- • 2 item carrots, diced
- • 2 item celery stalks, diced
- • 3 cloves garlic
- • 1.5 L vegetable broth
- • 400 g crushed tomatoes
- • 2 item bay leaves
- • 5 ml dried thyme
- • 5 ml ground cumin
- • 2.5 ml smoked paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 100 g fresh spinach
- • 15 ml lemon juice
Instructions
- 1
Rinse the lentils in cold water and set aside. Pick through them to remove any debris or stones.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add minced garlic, thyme, cumin, and smoked paprika. Stir and cook for another minute until fragrant.
- 4
Add the lentils, crushed tomatoes, vegetable broth, and bay leaves. Bring to a boil.
- 5
Once boiling, reduce heat to low, partially cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender but not mushy.
- 6
Remove bay leaves. Stir in fresh spinach and cook for 2-3 minutes until wilted.
- 7
Add lemon juice and season with salt and pepper to taste. For a thicker consistency, use an immersion blender to partially blend some of the soup, or mash some lentils against the side of the pot.
- 8
Let the soup rest for 5 minutes before serving. Taste and adjust seasonings as needed.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This soul-warming lentil soup is my go-to recipe for cozy weeknight dinners—it's incredibly forgiving and gets even better the next day. Don't skip the lemon juice at the end; it brightens all the earthy flavors beautifully."
