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Hearty Lentil Soup

A healthy, high-protein vegan lentil soup with vegetables, tomatoes, and warm spices, ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1½ cups brown or green lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 14.5 ounces diced tomatoes
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups baby spinach
  • 2 tablespoons lemon juice

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Fine-mesh strainer (for rinsing lentils)
  • Immersion blender (optional)

Method
 

  1. Step 1: Cook the onion, carrots, and celery in the oil for 6 to 8 minutes.
  2. Step 2: Add the garlic, tomato paste, and spices and cook briefly.
  3. Step 3: Add the lentils, broth, tomatoes, and seasonings and bring to a boil.
  4. Step 4: Simmer partially covered for 30 to 35 minutes until the lentils are tender.
  5. Step 5: Remove the bay leaves and stir in the spinach.
  6. Step 6: Finish with lemon juice and blend a portion for creaminess if desired.
  7. Tip: Season to taste at the end.

Notes

Calories are an estimate per serving.
Thin with broth when reheating leftovers.