Hearty Lentil Soup
A deeply comforting and nourishing one-pot soup packed with protein-rich green lentils, aromatic vegetables, and warm spices. Perfect for meal prep — it tastes even better the next day.
Ingredients
- • 1 tbsp extra virgin olive oil
- • 1 large yellow onion, diced
- • 3 medium carrots, peeled and diced
- • 3 celery stalks, diced
- • 4 cloves garlic, minced
- • 1 1/2 cups dried green or brown lentils, rinsed
- • 1 can (14 oz) diced tomatoes
- • 6 cups low-sodium vegetable broth
- • 1 tsp ground cumin
- • 1 tsp dried thyme
- • 1/2 tsp smoked paprika
- • 2 bay leaves
- • 2 cups fresh baby spinach or kale
- • Juice of 1/2 lemon
- • Salt and freshly cracked black pepper to taste
- • Crusty bread for serving
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the garlic, cumin, thyme, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, and bay leaves. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are completely tender.
Remove the bay leaves. Stir in the fresh spinach or kale and cook for 2-3 minutes until wilted.
Squeeze in the lemon juice and season generously with salt and pepper.
Ladle into bowls and serve with warm crusty bread. This soup stores beautifully in the fridge for up to 5 days.