Easy Lentil Supper Soup
Wholesome, hearty, and perfect for busy weeknights, this Easy Lentil Supper Soup is a comforting one-pot wonder packed with plant-based goodness. Bursting with sautéed onion, carrots, and celery and enriched with protein-rich lentils simmered in a flavorful blend of vegetable broth, diced tomatoes, cumin, and paprika, this soup offers an irresistible depth of flavor. Baby spinach adds a pop of green and nutrients, while a splash of lemon juice provides a bright, zesty finish. Ready in under an hour, this vegan-friendly recipe is simple to make and even easier to fall in love with. Serve it piping hot with crusty bread for a satisfying and nutritious meal the whole family will enjoy. Perfect for meal prep and freezer-friendly, it’s a go-to for healthy weeknight dinners or an easy lunch option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrot
- 2 celery stalk
- 3 cloves garlic
- 1 cup dried lentils
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery. Mince the garlic.
Add the diced onion to the pot and sauté for 3-4 minutes until soft and translucent.
Add the carrots, celery, and garlic to the pot and cook for an additional 2-3 minutes, stirring frequently.
Rinse the lentils under cold water and drain.
Stir the lentils, vegetable broth, diced tomatoes (with juices), cumin, paprika, thyme, bay leaf, salt, and pepper into the pot.
Turn the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
Taste the soup and adjust seasoning if necessary.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, until the spinach is wilted.
Stir in the lemon juice, then serve the soup hot with bread or crackers on the side if desired.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 93.8 g | 335% | |
| Total Sugars | 45.6 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5931 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
