Ingredients

2 tbsp olive oil

1 medium onion, diced

2 carrots, diced

2 celery ribs, diced

4 cloves garlic, minced

1 tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika (optional but great)

1/2 tsp dried thyme (or 1 tsp Italian seasoning)

1/4-1/2 tsp red pepper flakes (optional)

1 1/2 cups dried brown or green lentils, rinsed and picked over

8 cups low-sodium vegetable broth (or chicken broth)

1 (14.5 oz) can diced tomatoes, with juices

1 bay leaf

1 tsp salt (start with 1/2 tsp if broth is salty), plus more to taste

1/4 tsp black pepper

2 cups fresh spinach or kale, chopped (optional)

1-2 tbsp fresh lemon juice (highly recommended)

Optional add-ins: 1 cup diced potato or sweet potato, 1 tsp soy sauce, grated Parmesan for serving, chopped parsley.

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Instructions

Sauté the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened.

Add aromatics & spices: Stir in garlic and tomato paste; cook 1 minute. Add cumin, paprika, thyme, and red pepper flakes; stir 30 seconds to bloom.

Simmer: Add lentils, broth, diced tomatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.

Cook until tender: Simmer uncovered 30–35 minutes, stirring occasionally, until lentils are tender (but not mushy).

Thicken (optional): For a creamier soup, remove 1–2 cups and blend, or briefly blend the pot with an immersion blender (just a few pulses).

Finish: Stir in spinach/kale until wilted (1–2 minutes). Remove bay leaf. Add lemon juice, then taste and adjust salt/pepper.

Notes

Cooking Tips

Pick the right lentils: Brown/green lentils hold their shape best. Red lentils cook faster and turn creamy (great if you want a thicker texture).
Don’t skip the lemon: A squeeze at the end brightens everything and makes the flavors pop.
Consistency control: Too thick? Add a splash of broth/water. Too thin? Simmer 5–10 minutes longer or blend a portion.
Flavor boost: Add a Parmesan rind while simmering (remove at the end) or stir in 1 tsp soy sauce for extra depth.

Variations

Smoky Lentil Soup: Add 1 tsp smoked paprika + ½ tsp chipotle powder, and toss in diced smoked sausage or smoked turkey (if not vegetarian).
Creamy Coconut Lentil Soup: Replace 1 cup broth with 1 cup canned coconut milk and add 1 tsp curry powder.
Mediterranean Style: Add 1 tsp oregano, a handful of chopped parsley, and serve with feta and olives.
Protein-packed: Stir in shredded chicken or top with Greek yogurt for extra protein.
Extra veggie: Add zucchini, mushrooms, or bell peppers with the carrots/celery.

Author: Emma
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 6g
Sodium: 650mg
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 36g
Fiber: 14g
Protein: 13g