Easy Lentil Soup

Name: Easy Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
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

Lentil soup is the recipe I text friends during cold snaps and tight-budget months alike. It costs almost nothing, takes one pot, and tastes like it simmered all day when really it needs 45 minutes. The build is simple: soften the classic carrot-celery-onion base, bloom cumin and smoked paprika in the oil, then let brown lentils bubble away in broth and tomatoes until creamy. The finish that makes people ask for the recipe is a squeeze of lemon at the end — it lifts the whole pot from "healthy" to "second bowl, please."

Bowl of hearty lentil soup with carrots, herbs, and lemon wedge

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Servings6

DifficultyEasy

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.

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.

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