Smokey Lentil Soup
Warm, hearty, and infused with bold flavors, Smokey Lentil Soup is a satisfying one-pot meal perfect for cozy evenings or meal prep. This nourishing vegan soup combines tender green or brown lentils with an aromatic blend of smoked paprika, cumin, and thyme, creating a deep, smoky flavor profile that’s both comforting and rich. Packed with wholesome vegetables like carrots, celery, and onions, and finished with a hint of tangy lemon juice and fresh spinach, this soup is a nutrient powerhouse. Ready in under an hour and simple to prepare, it pairs beautifully with crusty bread or a light salad for a complete and wholesome meal. Ideal for vegetarians and plant-based eaters, this comforting recipe is a go-to choice for busy weeknights or weekend batch cooking.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 4 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1.5 cups, rinsed green or brown lentils
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons, chopped for garnish optional fresh parsley
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, or until the vegetables are softened.
Stir in the minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for an additional minute, stirring frequently, until fragrant.
Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf from the pot and season the soup with salt and black pepper to taste.
Add the baby spinach to the pot and cook for 2-3 minutes, or until wilted.
Stir in the lemon juice just before serving to brighten the flavors.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Serve warm with crusty bread or your favorite side.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 922 mg | 20% | |
*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.
