Premeir Lentil Soup
Cozy up with a bowl of Premier Lentil Soup, a hearty and wholesome recipe that’s brimming with flavor and comfort. This one-pot wonder combines protein-rich green or brown lentils with a medley of aromatic vegetables, including carrots, celery, and onions, all sautéed to perfection in olive oil. A fragrant blend of cumin, smoked paprika, and thyme infuses every spoonful with warmth, while diced tomatoes and a splash of fresh lemon juice brighten the dish. Simmered in a flavorful vegetable broth and optionally studded with tender baby spinach, this soup is as nourishing as it is satisfying. Ready in under an hour, Premier Lentil Soup is perfect for meal prep and pairs beautifully with crusty bread or a crisp side salad. Gluten-free, vegan, and packed with plant-based protein, it’s a must-try recipe for chilly evenings or light lunches.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 1 cup dry green or brown lentils, rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme. Stir and cook for 1–2 minutes until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes.
Add the canned diced tomatoes, rinsed lentils, vegetable broth, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
If using baby spinach, stir it into the soup and allow it to wilt, about 2 minutes.
Stir in the freshly squeezed lemon juice for brightness.
Serve hot with crusty bread or a side salad, and enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6860 mg | 298% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 59.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6413 mg | 136% | |
*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.
