Lentil Soup
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A hearty, nourishing lentil soup with vegetables and warm spices. Naturally vegan, high in protein and fiber, and even better the next day — cozy comfort in a bowl.
By Mia HartwellUpdated November 7, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Hearty, nourishing, and naturally vegan
- 16g of protein and 15g of fiber per bowl
- Budget-friendly and freezer-friendly
- Even better as leftovers
Lentil Soup
50 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 280kcal
- Protein
- 16g
- Carbs
- 42g
- Fat
- 6g
- Fiber
- 15g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Heat the olive oil in a large pot over medium. Cook the onion, carrots, and celery 6-7 minutes until softened, then add the garlic for 1 minute.
- 2
Stir in the cumin and paprika and cook 30 seconds.
- 3
Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- 4
Reduce to a simmer and cook 30-35 minutes, until the lentils are tender.
- 5
Stir in the spinach until wilted, then season with salt, pepper, and lemon juice.
- 6
Serve warm, with crusty bread if you like.
Pro Tips for the Best Results
- Brown or green lentils hold their shape; red lentils break down into a thicker, smoother soup.
- No need to soak the lentils — just rinse and add them.
- A squeeze of lemon at the end brightens the earthy lentils.
- For a thicker soup, blend a cup or two and stir it back in.
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How to Cook Lentil Soup
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Soften the aromatics
Start by cooking the onion, carrots, and celery — the classic soup base — until soft and sweet. Toasting the cumin and paprika briefly afterward blooms their flavor into the vegetables.
Simmer the lentils
Add the rinsed lentils, tomatoes, and broth and simmer until the lentils are tender, about 30-35 minutes for brown or green. There's no need to soak them; they cook through fine straight from dried.
Finish fresh
Wilt in the spinach for color and nutrients, then brighten the earthy soup with a squeeze of lemon. For a thicker, creamier texture, blend a portion and stir it back in.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 5 days; it thickens and the flavor deepens over time. Freeze for up to 3 months. Thin with broth when reheating.
Serving Suggestions
This lentil soup pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Do I need to soak the lentils?+
No — brown and green lentils cook in about 30-35 minutes straight from dried. Just rinse and pick out any debris.
Can I use red lentils?+
Yes, but they cook faster (about 20 minutes) and break down into a smoother, thicker soup.
Can I freeze it?+
Absolutely — lentil soup freezes beautifully for up to 3 months.
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