This cozy lentil soup is packed with hearty lentils, fresh veggies, and tasty spices. It’s warm, filling, and perfect for chilly days!
Honestly, it’s so simple to make that I often whip it up when I need a quick dinner. Plus, you can make a big pot and enjoy it all week. Reheating is like having a warm hug! 🥰
Key Ingredients & Substitutions
Olive Oil: This adds a lovely richness to the soup. If you’re looking for alternatives, avocado oil or coconut oil also work well. Personally, I love the delicate flavor of olive oil in my soups.
Onion: Diced onions are key for that classic base flavor. You could use shallots or leeks if you want a milder taste, or even green onions for a fresh twist.
Carrots & Celery: These two add sweetness and depth. Use parsnips instead of carrots for a more earthy flavor. If you’re low on celery, just skip it; the soup will still be great!
Garlic: Fresh minced garlic gives a wonderful aroma. Garlic powder can be a backup if you’re out of fresh, but fresh is always tastier!
Lentils: Green or brown lentils are perfect here. If you prefer, red lentils cook quicker and will break down into a creamier texture, but adjust your cooking time to about 20 minutes.
Spinach: Fresh spinach adds a pop of color and nutrients. Kale or Swiss chard can be great substitutes, too, just let them cook a bit longer to soften.
What’s the Best Method for Cooking Lentils Perfectly?
Cooking lentils well is a simple task, but it does require some attention. Rinsing lentils is essential to remove any dust or debris. Use the right amount of broth for flavor and ensure they don’t become too mushy.
- Start by rinsing the lentils under cold water until it runs clear.
- Then, once your soup comes to a boil, keep an eye on the time. Lentils usually take about 30-35 minutes to cook until they’re tender but not falling apart.
- Remember to check for seasoning like salt and pepper only after the lentils are cooked, as salt can sometimes toughen them if added too early.
How to Make The Best Lentil Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
For Garnishing:
- Fresh parsley, chopped
- Lemon wedges (for serving)
How Much Time Will You Need?
This lentil soup takes about 10 minutes to prep and 40 minutes to cook. So, you’ll need about 50 minutes from start to finish. Perfect for a cozy dinner or meal prep for the week!
Step-by-Step Instructions:
1. Cook the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook these veggies for about 5-7 minutes, or until they start to soften. You want them to be tender but not browned.
2. Add the Flavors:
Next, mix in the minced garlic, ground cumin, dried thyme, and smoked paprika. Stir everything together and sauté for an additional 1-2 minutes. You’ll smell those wonderful spices when they’re ready!
3. Combine Everything:
Pour in the diced tomatoes (with their juices), the rinsed lentils, and the vegetable broth. Don’t forget to add the bay leaf! Raise the heat to bring everything to a boil.
4. Simmer the Soup:
Once it’s boiling, reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils are tender. Not too mushy, just nice and soft!
5. Add the Spinach:
After the lentils are done, remove the bay leaf. Stir in the chopped spinach and let it wilt for about 2-3 minutes. It adds a lovely color and extra nutrition!
6. Season and Serve:
Finally, season your soup with salt and pepper to taste. Serve it hot, garnished with fresh parsley. Don’t forget the lemon wedges on the side—they add a nice splash of brightness that makes this soup even better. Enjoy your delicious lentil soup!
Can I Use Different Types of Lentils?
Absolutely! While green or brown lentils are recommended for this soup, you can also use red lentils. Keep in mind that red lentils cook faster and may have a mushier texture, so adjust the cooking time to about 20 minutes instead of 30-35 minutes.
What Can I Substitute for Vegetable Broth?
If you don’t have vegetable broth on hand, you can use water along with a bit of vegetable bouillon or even chicken broth if you’re not keeping it vegetarian. Just adjust the salt to taste, as store-bought broths can often contain added salt.
How to Store Leftover Lentil Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.
Can I Add More Vegetables to This Soup?
Yes, feel free to add your favorite vegetables! Zucchini, bell peppers, or even sweet potatoes work great in lentil soup. Just make sure to chop them into similar-sized pieces and add them when you add the diced tomatoes and lentils for even cooking.
