Lentil Soup
This lentil soup is a wholesome, satisfying option that’s as easy to prepare as it is delicious. It features a combination of lentils, diced vegetables, and warming spices simmered in a flavorful broth enriched with fire-roasted tomatoes. Naturally high in plant-based protein and fiber, it makes a filling meal that’s great for both lunch and dinner. This soup also keeps well for days and tastes even better after a night in the fridge, allowing the flavors to deepen. Make a big batch to enjoy throughout the week or freeze some for a future quick meal.
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
If you're using regular vegetable broth instead of a low sodium version, consider reducing the amount of added salt in the recipe. You can always adjust the seasoning later to suit your taste once the soup is fully cooked.
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.
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.