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lentil soup

How to Make the Best Homemade Lentil Soup

This hearty and comforting Lentil Soup is packed with protein-rich lentils, vegetables, and warming spices. It's an easy, nutritious, and budget-friendly meal perfect for chilly days or meal prep!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mediterranean, Middle Eastern
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1½ cups dried lentils rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth or chicken broth
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp salt adjust to taste
  • 1 bay leaf
  • 2 cups chopped fresh spinach or kale optional
  • 1 tbsp lemon juice for brightness
  • ¼ cup fresh parsley chopped (for garnish)
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Instructions
 

  • Sauté the Aromatics:
  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery, cooking for 5 minutes until softened.
  • Stir in garlic, cumin, paprika, turmeric, thyme, salt, and pepper; cook for 1 minute until fragrant.
  • Cook the Lentils:
  • Add lentils, diced tomatoes, broth, and bay leaf. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  • Finish And Serve:
  • Remove the bay leaf and stir in spinach (if using), cooking for 2 minutes until wilted.
  • Stir in lemon juice for brightness.
  • Taste and adjust seasoning if needed.
  • Garnish And Enjoy!
  • Serve warm, garnished with fresh parsley. Pair with crusty bread or a side salad for a complete meal.

Notes

  • Make It Creamier? Blend half the soup for a thicker consistency.
  • More Protein? Add cooked chicken or sausage.
  • Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 14gFat: 5g