Simple Lentil Soup Recipe (Ultimate Comfort, 50 Min)

A thick, savory one-pot lentil soup with carrots, celery, warm spices, spinach, and a bright squeeze of lemon, ready in 50 minutes with no soaking

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Prep Time 10

Total Time 50

Servings: 6 servings

Course: Soup, Main Dish

Cuisine: Mediterranean-Inspired

Calories: 250

For the Soup
2 | tbsp | olive oil |
1 | medium | yellow onion diced |
2 | whole | carrots diced |
2 | stalks | celery diced |
4 | cloves | garlic minced |
1 | tbsp | tomato paste |
1 | tsp | ground cumin |
1 | tsp | smoked paprika |
1/2 | tsp | ground turmeric |
1 1/2 | cups | dried brown or green lentils rinsed | red lentils cook faster and break down
1 | can 14.5 oz | diced tomatoes, undrained |
6 | cups | vegetable broth |
1 | leaf | bay leaf |
1/2 | tsp | salt | plus more to taste
1/4 | tsp | black pepper |
To Finish
3 | cups | fresh baby spinach or chopped kale |
2 to 3 | tbsp | fresh lemon juice |
| | chopped fresh parsley | for serving

Building the Base
Heat oil, and cook onion, carrots, and celery for 6 to 8 minutes until soft.
Add garlic, tomato paste, cumin, paprika, and turmeric; stir 1 minute until fragrant.
Simmering the Lentils 3. Add lentils, tomatoes, broth, bay leaf, salt, and pepper; bring to a boil, then reduce to a simmer. 4. Cook partially covered for 25 to 30 minutes until lentils are tender with no chalky center.
Finishing 5. Remove bay leaf; stir in spinach 2 minutes until wilted. 6. Stir in lemon juice; adjust salt and pepper.
Serving 7. Ladle into bowls and top with parsley and a drizzle of olive oil.

For a creamier texture without dairy, blend about 2 cups of the soup and stir it back into the pot.

Naturally vegan; check broth and tomato paste labels for gluten or soy. Refrigerate up to 4 days; freezes well for up to 3 months.