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Lentil Soup Recipe

This Lentil Soup recipe is hearty and perfect for an easy, healthy dinner! Made with wholesome lentils, vegetables, diced tomatoes, and the best seasoning, this vegan soup has been one of my favorites for years. It has the perfect ratio of broth to lentils, and the flavor in the recipe makes it anything but boring. Even my kiddos love it! Add more protein or serve it with crusty bread for one of the easiest soup recipes you'll want to keep on repeat. Every bite is so good!
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 243kcal
Author Christine McMichael

Equipment

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 medium carrots peeled & diced small
  • 2 medium celery stalk diced small
  • 1 medium yellow onion diced small
  • 6 garlic cloves minced
  • 1 1/2 cups brown or green lentils
  • 4 cups vegetable broth
  • 6 cups water
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon ground paprika
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons fresh lemon juice juice of about 1 small lemon
  • 1 14-ounce can crushed tomatoes
  • 1 5-ounce bag fresh baby spinach
  • fresh chopped parsley, lemon wedges, and/or crusty toasted bread optional, to serve

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Add the carrot, celery, and onion and sauté for about 8-10 minutes.
  • Add the garlic and sauté for an additional 1-2 minutes.
  • Add all of the remaining ingredients except for the lemon, baby spinach and crushed tomatoes.
  • Cover the pot and leave the lid slightly ajar. Bring to a boil over high heat, then reduce to medium and simmer for 25 minutes until the lentils are tender.
  • Mix in the lemon and crushed tomatoes and cook for another 10 minutes. Turn off the heat.
  • Stir in the spinach and cover the pot for 2 minutes so the spinach will wilt.
  • Garnish with fresh parsley, extra squeeze of lemon or lemon wedge, and serve with crusty bread. Enjoy!

Notes

  • Rinse the Lentils: Always rinse lentils thoroughly before cooking to remove any debris or excess starch.
  • Don’t Overcook the Lentils: Keep an eye on them as they simmer—overcooked lentils can become too mushy. This is an important tip for making perfect lentil soup!
  • Customize the Thickness: If you prefer a thicker soup, blend a portion of it and mix it back in! It's so good this way and almost gives it like a creamy texture.

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1047mg | Potassium: 588mg | Fiber: 16g | Sugar: 4g | Vitamin A: 3958IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 4mg