Lavish Lentil Soup
Warm up with a bowl of Lavish Lentil Soup, a comforting and nutrient-packed recipe that’s as hearty as it is flavorful. Bursting with the earthy richness of red and green lentils, this wholesome soup is infused with aromatic spices like cumin, turmeric, and paprika, creating a vibrant and satisfying dish. A medley of sautéed vegetables—onions, carrots, and celery—forms a savory base, while a splash of diced tomatoes and a handful of fresh spinach (optional) elevate the dish with texture and color. Simmered to perfection in a flavorful vegetable broth and finished with fresh parsley and a bright squeeze of lemon, this vegan and gluten-free soup is ideal for meal prep or weeknight dinners. Ready in just under an hour, this one-pot wonder is sure to become a cozy kitchen staple! Perfect for those searching for lentil soup recipes, healthy dinner ideas, or cozy comfort food inspiration.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 cup red lentils, rinsed and drained
- 1 cup green or brown lentils, rinsed and drained
- 8 cups vegetable broth
- 1 15-ounce can diced tomatoes (canned with liquid)
- 1 piece bay leaf
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, ground cumin, turmeric, paprika, and thyme. Cook for another minute until fragrant.
Add the red lentils, green or brown lentils, vegetable broth, diced tomatoes with their liquid, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes. Stir occasionally and remove any foam that may accumulate on the surface.
Check the lentils for doneness. If they are tender, stir in the baby spinach (if using) and let it wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
Ladle the soup into bowls, garnish with fresh parsley, and serve with a lemon wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7897 mg | 343% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 68.5 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 7710 mg | 164% | |
*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.
