Funky Vegetarian Lentil Soup

Nutriscore Rating: 82/100

Warm up your soul with this vibrant and hearty Funky Vegetarian Lentil Soup, a true masterpiece of plant-based comfort food. Packed with protein-rich red and green lentils, this nourishing soup is brimming with earthy spices like cumin, smoked paprika, and coriander, creating a depth of flavor that's both smoky and zesty. Colorful carrots, celery, and a finishing handful of fresh baby spinach bring in a medley of textures and nutrients, while a squeeze of lemon juice adds a bright, tangy lift. Ready in just an hour, this one-pot vegan lentil soup is an easy weeknight dinner that’s perfect for meal prep or cozy gatherings. Garnish with fresh parsley and pair with crusty bread for a satisfying meal that’s as delicious as it is wholesome. Keywords: vegetarian lentil soup, vegan comfort food, healthy soup recipe, one-pot meal, protein-packed recipe.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup red lentils
• 1 cup green lentils
• 8 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 4 cups baby spinach leaves
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red chili flakes (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

8 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

3. Stir in the minced garlic, cumin, coriander, smoked paprika, and thyme. Cook for 1 minute until fragrant.

4. Add the red lentils, green lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir to combine.

5. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, stirring occasionally, until the lentils are tender.

6. Stir in the baby spinach leaves and cook for an additional 2-3 minutes, until the spinach wilts.

7. Add the lemon juice, salt, and black pepper. Taste and adjust seasoning if needed. If you like a little heat, add the optional red chili flakes.

8. Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal.

Nutrition Facts

1 serving (3430.3g)

Calories		1858
% Daily Value*
Total Fat		61.2 g	78%
	Saturated Fat	11.3 g	57%
	Polyunsaturated Fat	11.8 g
Cholesterol		8 mg	3%
Sodium		7778 mg	338%
Total Carbohydrate		265.7 g	97%
	Dietary Fiber	78.6 g	281%
	Total Sugars	69.8 g
Protein		81.8 g	164%
Vitamin D		0.0 mcg	0%
Calcium		829 mg	64%
Iron		32.9 mg	183%
Potassium		7841 mg	167%

*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.

Source of Calories

Fat: 550 cal (28.4%%)

Protein: 327 cal (16.9%%)

Carbs: 1062 cal (54.8%%)