Lunch · Dinner
Lentil Vegetable Soup
This soup is made almost entirely from pantry staples and a few sturdy vegetables. Dried lentils cook right in the pot without soaking, softening into a thick, comforting broth. A handful of spinach and a squeeze of lemon at the end keep it fresh. It reheats beautifully, so it is a good one to make on the weekend for lunches and quick dinners.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 4 servings.
To finish
Allergens
No major allergens in the listed ingredients. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring occasionally, for 6 to 8 minutes until the onion is soft.
Step 2: Stir in the garlic, cumin, smoked paprika and thyme and cook for about 1 minute, until fragrant.
Step 3: Add the lentils, diced tomatoes with their juices, vegetable broth and water. Stir and bring to a boil.
Step 4: Reduce the heat to low, partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender. Add a splash more water if the soup gets too thick.
Step 5: Stir in the spinach and cook for 1 to 2 minutes, until wilted.
Step 6: Remove from the heat, stir in the lemon juice and season to taste with salt and pepper before serving.
Tips
Use brown or green lentils, which hold their shape. Red lentils break down quickly and make a thicker, smoother soup.
Broth brands vary, so check the label if you need the soup to be free of gluten, soy or other allergens.
Season at the end: broth and canned tomatoes already contain salt, so taste before adding more.
Storage
Cool and refrigerate within 2 hours in covered containers and eat within 3 to 4 days, or freeze for up to 3 months. Reheat until steaming hot, adding a little water since the soup thickens as it sits.
