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An eye-level close-up of a thick and healthy lentil soup, showcasing the texture of the lentils, carrots, and celery in a rustic bowl.

Lentil Soup Recipe (The Absolute Best)

This is the best Lentil Soup Recipe! It's a hearty, healthy, and incredibly flavorful soup made from simple pantry ingredients. This easy vegetarian and vegan recipe is perfect for a comforting weeknight dinner and comes together in about an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Lentil Soup
  • 2 tbsp Olive Oil
  • 1 large yellow onion chopped
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 1/2 cups brown or green lentils rinsed and drained
  • 8 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cups fresh spinach packed
  • 2 tbsp fresh lemon juice
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until softened and the onion is translucent.
  2. Add the minced garlic, cumin, coriander, and smoked paprika to the pot. Cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute to deepen its flavor.
  3. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Season with salt, pepper, and dried thyme. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40-50 minutes, or until the lentils are tender.
  4. Once the lentils are cooked, remove the bay leaf. Stir in the fresh spinach and cook for another 2-3 minutes, just until it has wilted.
  5. Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and enjoy warm!

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Freezing: This soup freezes wonderfully for up to 3 months. Thaw overnight in the fridge and reheat gently.
Thickening: For a thicker consistency, use an immersion blender to partially blend the soup before serving.