Spanish Lentil Soup
Warm, hearty, and bursting with bold Mediterranean flavors, Spanish Lentil Soup is a comforting one-pot masterpiece perfect for busy weeknights or cozy gatherings. This vibrant dish features tender brown or green lentils simmered with aromatic smoked paprika, cumin, and a touch of cayenne for a subtle kick, complemented by a medley of fresh vegetables like carrot, celery, red bell pepper, and spinach. The addition of diced potatoes and a rich vegetable broth creates a satisfying, nutrient-packed texture that makes this soup truly unforgettable. Finished with fresh parsley and optional lemon wedges, this wholesome recipe offers both depth of flavor and a bright, zesty finish. Ready in just an hour, it’s a flavorful, high-protein, and vegan-friendly option that brings the essence of Spanish cuisine straight to your table.
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Recipe Information
Ingredients
- 1 cup dry brown or green lentils
- 2 tablespoons extra virgin olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 medium, diced celery stalks
- 1 medium, diced red bell pepper
- 4 minced garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 piece bay leaf
- 2 medium, peeled and diced potatoes
- 2 cups spinach leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped fresh parsley
- 4 optional, for serving lemon wedges
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5–7 minutes, until the vegetables are softened.
Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Stir for 1 minute, until fragrant.
Stir in the diced tomatoes and cook for another 2–3 minutes, allowing the flavors to combine.
Pour in the vegetable broth and add the rinsed lentils, bay leaf, and diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 30–35 minutes, or until the lentils and potatoes are tender.
Remove the bay leaf and stir in the spinach leaves. Cook for an additional 2–3 minutes, until the spinach is wilted.
Taste the soup and season with salt and black pepper as needed.
Serve hot, garnished with fresh parsley, and offer lemon wedges on the side for those who enjoy a citrusy finish.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6739 mg | 293% | |
| Total Carbohydrate | 365.8 g | 133% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 62.9 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 9292 mg | 198% | |
*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.
