Description
Easy Homemade Lentil Soup is a cozy, one-pot dinner that’s packed with protein, fiber, and rich tomato-garlic flavor—perfect for quick breakfast-for-dinner nights, easy dinner meal prep, or healthy snack leftovers. This hearty lentil soup uses simple pantry ingredients, comes together with minimal effort, and makes great make-ahead lunch and dinner ideas. If you’re looking for an easy recipe to add to your weeknight food ideas, this comforting bowl will be on repeat all season long.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 ounces) crushed or diced tomatoes
1 1/2 cups dried brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 bay leaf
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 cups loosely packed baby spinach or chopped kale
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (or cilantro), for serving
1/4 cup grated Parmesan cheese, for serving (optional)
Instructions
1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
2. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and the onion is translucent.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the tomato paste and cook, stirring constantly, for 1–2 minutes, until it darkens slightly in color and coats the vegetables.
5. Sprinkle in the cumin, smoked paprika, dried thyme, and black pepper. Stir and let the spices cook for 30 seconds to bloom in the hot oil.
6. Add the rinsed lentils to the pot and toss to coat them in the vegetable and spice mixture.
7. Pour in the vegetable broth and the crushed or diced tomatoes, then add the bay leaf. Stir well, scraping up any browned bits from the bottom of the pot.
8. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover partially with a lid and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender but not mushy.
9. Stir in the spinach or kale and simmer for 2–3 minutes more, until the greens are wilted and tender. Remove and discard the bay leaf.
10. Stir in the fresh lemon juice, then taste and adjust seasoning with more salt, pepper, or lemon as needed.
11. Ladle the soup into bowls and top with chopped fresh parsley and grated Parmesan cheese, if using. Serve warm with crusty bread on the side.
Notes
For the best texture, avoid boiling the soup too vigorously—keep it at a gentle simmer so the lentils cook evenly and stay tender without splitting or turning mushy.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired, International
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280
- Sugar: 6
- Sodium: 780
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 16
- Cholesterol: 0
Keywords: easy lentil soup, homemade lentil soup, healthy soup recipe, weeknight dinner, one pot meal, vegetarian soup, high protein soup, meal prep soup, easy recipe, dinner ideas, food ideas