My Favorite Lentil Soup

Nutriscore Rating: 81/100

Warm, hearty, and packed with nourishing ingredients, My Favorite Lentil Soup is the ultimate comfort food for cozy dinners or meal prep. This one-pot recipe combines tender lentils, nutrient-rich vegetables like carrots, celery, and leafy greens, and an aromatic blend of cumin, coriander, smoked paprika, and oregano for a bold yet balanced flavor. Finished with a splash of bright lemon juice and garnished with fresh parsley, this vegan and gluten-free soup is as wholesome as it is satisfying. Easy to prepare in under an hour, it’s perfect for feeding a hungry crowd or enjoying leftovers throughout the week. Whether served with crusty bread or enjoyed on its own, this lentil soup is a must-try for anyone seeking a delicious, healthy, and soul-warming dish.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes (canned, with juices)
• 3 cups baby spinach or kale
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional 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, and sauté for 5-7 minutes, or until the vegetables soften.

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

4. Add the rinsed lentils, vegetable broth, and diced tomatoes (including their juices). Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the lentils are tender.

6. Stir in the baby spinach or kale and cook for an additional 5 minutes, or until the greens are wilted.

7. Add the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.

8. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

Nutrition Facts

1 serving (648.1g)

Calories		329
% Daily Value*
Total Fat		11.0 g	14%
	Saturated Fat	1.9 g	10%
	Polyunsaturated Fat	1.3 g
Cholesterol		0 mg	0%
Sodium		1568 mg	68%
Total Carbohydrate		48.6 g	18%
	Dietary Fiber	13.0 g	46%
	Total Sugars	13.6 g
Protein		14.3 g	29%
Vitamin D		0.0 mcg	0%
Calcium		148 mg	11%
Iron		5.2 mg	29%
Potassium		1445 mg	31%

*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: 386 cal (27.7%%)

Protein: 224 cal (16.1%%)

Carbs: 782 cal (56.2%%)