If you’re looking for a cozy, wholesome meal that’s both nourishing and full of flavor, this Lentil Soup is everything you need. Packed with plant-based protein, fiber-rich lentils, and a medley of aromatic veggies and herbs, it’s a feel-good recipe that’s just as perfect for a quick weeknight dinner as it is for meal prepping your week ahead. 🍽️
Simmered with fire-roasted tomatoes, fresh thyme, and warming spices, this soup delivers comforting depth in every spoonful. Best of all? It tastes even better the next day, making leftovers a gift. 🫶
Why You’ll Love This Lentil Soup 💡
✅ High in plant-based protein – Thanks to fiber-rich lentils
✅ Satisfying & nutrient-dense – Filling without feeling heavy
✅ Naturally gluten-free & vegan – Clean ingredients, big flavor
✅ Meal-prep friendly – Freezes beautifully
✅ Budget-conscious – Made with pantry staples 🛒
Ingredients You’ll Need 🛒
- 3 tablespoons olive oil – For sautéing and depth of flavor
- 1 medium yellow onion, chopped – Adds sweetness and aromatics 🧅
- 2 medium carrots, sliced into rounds – A classic soup base 🥕
- 2 ribs celery, chopped – Adds crunch and earthiness
- 4 cloves garlic, minced – Rich, fragrant base 🧄
- 6 cups low-sodium vegetable broth – The flavorful foundation
- 15 oz fire-roasted diced or crushed tomatoes – Brings smokiness and tang 🍅
- 1 teaspoon ground cumin – Warm and earthy
- 1 teaspoon salt – Adjust to taste
- ½ teaspoon black pepper – Balances sweetness and acidity
- 12 sprigs fresh thyme (or 1½ tsp dried) – Deep herbal aroma 🌿
- 2 bay leaves – Slow-cooked depth
- 1½ cups dry green or brown lentils, rinsed – Protein-packed stars of the show
- 2 cups chopped fresh spinach, loosely packed – Added at the end for color and nutrients 🥬
✨ For Serving: Fresh lemon juice and/or grated Parmesan (optional but highly recommended!) 🍋🧀
How to Make It 🧑🍳
Step 1: Sauté the Base Veggies
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes, stirring often, until the veggies start to soften and release their fragrance.
Step 2: Add Garlic
Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Step 3: Build the Flavor
Pour in the broth and add tomatoes, cumin, salt, pepper, thyme, bay leaves, and lentils. Stir well to combine.
Step 4: Simmer to Perfection
Bring to a boil, then reduce heat to medium-low and simmer, covered, for 20–25 minutes, or until the lentils are tender and the flavors have melded together beautifully.
Step 5: Finish with Greens
Remove bay leaves and thyme stems. Stir in spinach and let it wilt for 2 minutes in the hot soup.
Step 6: Serve & Enjoy
Ladle into bowls and serve with a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese. 🥣✨
Tips & Variations 💡
- Rinse your lentils well – Removes dust and helps them cook evenly
- Want a creamier texture? Blend half of the soup with an immersion blender
- Add grains – Try barley, rice, or small pasta shapes
- No spinach? Use kale, Swiss chard, or leave out entirely
- Spice it up – Add chili flakes or smoked paprika for a kick 🔥
Serving Ideas 🍽️
- With crusty bread or pita for dipping
- Alongside a green salad for a complete meal
- Topped with lemon zest or yogurt swirl for brightness
- In a thermos for warm, on-the-go lunches 🚶♀️
Storage & Freezing 🧊
- Refrigerator: Store in airtight container up to 4 days
- Freezer: Freeze for up to 3 months – cool fully before freezing
- Reheat: Gently warm on the stove or in the microwave. Add broth or water if soup thickens too much.
FAQs About Lentil Soup ❓
Q: Do I need to soak the lentils?
A: No soaking needed! Just rinse and add directly to the pot.
Q: Can I use canned lentils?
A: Yes, but reduce cook time to about 10 minutes. Drain and rinse them first.
Q: Is it freezer-friendly?
A: Absolutely. Lentils hold up well in the freezer—just cool completely before storing.
Q: Can I add meat?
A: Sure! Add cooked sausage, shredded chicken, or pancetta for extra protein.
Final Thoughts 🥣💬
Lentil Soup is more than just a nutritious option—it’s a cozy, grounding meal that nourishes both the body and the soul. With its rich tomato base, aromatic herbs, and tender lentils, this soup wraps you in warmth and keeps you full for hours. It’s comfort food you can truly feel good about. 💚
Whether you’re eating plant-based, looking for a meal-prep MVP, or just want a cozy bowl on a chilly evening, this soup delivers on all fronts. It’s versatile, freezer-friendly, and made from budget-friendly ingredients you likely already have on hand.
But most importantly? It’s deeply flavorful. Every spoonful brings that slow-simmered, home-cooked satisfaction that no store-bought soup can replicate. Make a big batch—you’ll be glad you did. 🫶🌿🍲
Short version
Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped into ¼-inch thick rounds or half-rounds
- 2 ribs celery chopped
- 4 cloves garlic minced
- 6 cups low sodium vegetable broth*
- 15 ounces fire roasted diced tomatoes or fire roasted crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 sprigs fresh thyme or 1½ teaspoons dried thyme
- 2 bay leaves
- 1 ½ cups dry green or brown lentils picked over and rinsed
- 2 cups loosely packed chopped fresh spinach
- Optional for serving: squeeze of fresh lemon juice and/or grated Parmesan cheese
Instructions
- Heat the olive oil in a large Dutch oven or heavy-duty pot over medium heat until it’s hot and shimmering. Add the chopped onion, carrots, and celery, and cook for about 6 minutes, stirring frequently. The vegetables should begin to soften and release their aroma, forming a flavorful base for the soup.
- Add the minced garlic and cook for about 30 seconds, stirring constantly to keep it from burning. This short step helps bring out the full flavor of the garlic and infuses it into the vegetable mixture.
- Pour in the vegetable broth and add the diced tomatoes, ground cumin, salt, black pepper, thyme sprigs, bay leaves, and rinsed lentils. Stir everything together to combine the ingredients and distribute the seasonings evenly throughout the pot.
- Turn the heat up to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to maintain a steady medium simmer and cover the pot with a lid. Let the soup simmer for 20 to 25 minutes, or until the lentils are tender and the flavors have melded together.
- Once the lentils are cooked, use a fork or tongs to remove the thyme stems and bay leaves, as most of the thyme leaves will have naturally fallen off into the soup during cooking.
- Stir in the fresh spinach and let it wilt in the hot soup for a minute or two. The spinach adds color, texture, and extra nutrients to the dish without overpowering the other flavors.
- Serve the soup hot. For added brightness and depth, squeeze a little fresh lemon juice into each bowl or sprinkle with grated Parmesan cheese if desired. This hearty, nutritious soup is perfect for a cozy lunch or dinner.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days, making it a convenient option for meal prep. For longer storage, freeze the soup for up to 3 months. Be sure to let it cool completely before refrigerating or freezing to preserve the texture and flavor.
