Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups baby spinach
- Juice of 1/2 lemon, plus salt and pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, until softened and just starting to brown.
Add the garlic, cumin, and smoked paprika and stir for 1 minute, until deeply fragrant. Toasting the spices builds the soup's flavor foundation.
Add the lentils, diced tomatoes with their juices, broth, and bay leaf. Stir, raise the heat, and bring to a boil.
Reduce to a gentle simmer, partially cover, and cook for 25–30 minutes, stirring occasionally, until the lentils are tender. Add a splash of water if the soup thickens too much — lentils are thirsty.
Stir in the spinach and cook for 2 minutes, until wilted. Fish out the bay leaf.
Finish with the lemon juice, then season with salt and pepper to taste. Ladle into bowls and drizzle with your best olive oil. Crusty bread is strongly encouraged.
Tips for Success
- Rinse the lentils in a fine-mesh strainer and pick out any stones — a two-minute habit that saves your teeth.
- Brown and green lentils hold their shape; red lentils dissolve into dal. Both are delicious, but they are different soups.
- Like most soups, this tastes even better on day two. Make it ahead and add the lemon juice fresh when reheating.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Do I need to soak the lentils first?
No — unlike dried beans, lentils cook directly from dry in about 30 minutes. A quick rinse is all the prep they need.
Can I freeze lentil soup?
Beautifully. Cool completely and freeze up to 3 months. Lentils absorb liquid as they sit, so thin with a little water or broth when reheating.
Is lentil soup healthy?
Yes — lentils are packed with plant protein, fiber, iron, and folate, and this version gets its richness from olive oil rather than cream.
How do I make it more filling?
Stir in cooked quinoa or small pasta with the spinach, serve with crusty bread and a spoonful of Greek yogurt, or add a can of drained chickpeas.
Why are my lentils still hard?
Old lentils never fully soften — check the harvest date if yours have been in the pantry for years. Acidic ingredients (tomatoes, vinegar) also stop lentils from cooking, so add those late in the simmer.
Can I use red lentils instead?
Yes, but they cook in about 15–20 minutes and break down into a creamier, soupier texture. Reduce the simmering time and check frequently if you swap.
Why is my soup too thick?
Lentils absorb a lot of liquid as they sit. Stir in extra broth or water and re-season with salt — thinning without re-salting dilutes flavor.
Affiliate disclosure: this page contains affiliate links. If you buy equipment through them, Cuisinety earns a small commission at no extra cost to you — it keeps the site free. Picks follow the same research-backed standards as our gear guides. Read ourfull affiliate disclosure.
Browse All Recipes →
Love this recipe? Pin it!
Save it to your Pinterest board so you can find it later.
Pin this Recipe
