Smoky Lentil Soup
Warm, hearty, and packed with flavor, this Smoky Lentil Soup is the perfect comforting dish for any season. Featuring tender lentils simmered in a fragrant broth enriched with smoked paprika, cumin, and fire-roasted tomatoes, this soup delivers a savory depth with a subtle smoky kick. Fresh vegetables like carrots, celery, and baby spinach add vibrant textures and nutrients, while a splash of lemon juice brightens each spoonful. Ready in under an hour, this protein-rich, one-pot recipe is both vegan and gluten-free, making it an ideal choice for easy weeknight dinners or meal-prepped lunches. Serve it with crusty bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes (fire-roasted if possible)
- 1 cup dry green or brown lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the garlic, smoked paprika, ground cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
Add the tomato paste and stir to combine. Cook for another minute.
Pour in the canned diced tomatoes and stir well. Scrape any bits stuck to the bottom of the pot.
Add the dry lentils, vegetable broth, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally, until the lentils are tender.
Season the soup with salt and black pepper to taste. Discard the bay leaf.
Stir in the baby spinach and lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted.
Serve the soup hot with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7095 mg | 308% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 59.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5998 mg | 128% | |
*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.
