Description
This hearty and flavorful Lentil Soup recipe combines nutrient-rich lentils with fresh vegetables, aromatic spices, and a hint of lemon for a comforting and healthy meal. Perfectly simmered to tender perfection and enhanced with fresh spinach and crushed tomatoes, this soup is ideal for a cozy lunch or dinner.
Ingredients
Vegetables & Aromatics
- 2 medium carrots, peeled and diced small
- 2 medium celery stalks, diced small
- 1 medium yellow onion, diced small
- 6 garlic cloves, minced
- 1 5-ounce bag fresh baby spinach
Liquids & Legumes
- 1 1/2 cups brown or green lentils
- 4 cups vegetable broth
- 6 cups water
- 1 14-ounce can crushed tomatoes
- 2 tablespoons fresh lemon juice (juice of about 1 small lemon)
Oils & Seasonings
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
Optional Garnishes
- Fresh chopped parsley
- Lemon wedges
- Crusty toasted bread
Instructions
- Heat Oil: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté Veggies: Add the diced carrots, celery, and onion to the pot and sauté for about 8-10 minutes until tender and fragrant.
- Add Garlic: Stir in the minced garlic and continue sautéing for another 1-2 minutes to release its aroma without burning.
- Add Lentils, Broth, & Seasoning: Add the brown or green lentils, vegetable broth, water, red pepper flakes, sea salt, Italian seasoning, ground paprika, and black pepper to the pot. Stir well to combine all ingredients.
- Let Simmer: Cover the pot with the lid slightly ajar, bring the mixture to a boil over high heat, then reduce to medium and simmer for 25 minutes, or until the lentils are tender but not mushy.
- Add Lemon & Tomatoes: Mix in the fresh lemon juice and crushed tomatoes. Continue cooking the soup uncovered for another 10 minutes to meld the flavors. Then, turn off the heat.
- Add Spinach: Stir in the fresh baby spinach and cover the pot for 2 minutes to allow the spinach to wilt gently without overcooking.
- Garnish & Enjoy: Garnish the soup with fresh chopped parsley and an extra squeeze of lemon juice or lemon wedge if desired. Serve hot with crusty toasted bread on the side for a complete meal.
Notes
- You can use either brown or green lentils, as both hold their shape well during cooking.
- Adjust the red pepper flakes to your desired level of spice or omit for a milder soup.
- For a thicker soup, reduce the amount of water slightly or blend a portion of the soup before adding spinach.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for longer storage.
- Serve with crusty bread to soak up the rich broth for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
