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Hearty Lentil Soup with Carrots, Spinach, and Spiced Tomato Broth Recipe

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4.3 from 177 reviews

Our Lentil Soup is a hearty and comforting vegan dish featuring tender lentils, carrots, and spinach simmered in a rich tomato broth, infused with warming spices like cumin and curry. This easy-to-make soup delivers a perfect balance of flavors and textures, making it an ideal nutritious dinner ready in under an hour. Serve it with crusty bread and optional garnishes like Parmesan, parsley, and red pepper flakes for a satisfying meal.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons yellow curry powder
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper
  • 1 (14-ounce) can crushed tomatoes
  • 6 cups vegetable or chicken stock
  • 1 cup brown or green lentils, picked over and rinsed
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 5 ounces baby spinach

For Serving (Optional)

  • Freshly grated Parmesan cheese
  • Fresh flat-leaf parsley, minced
  • Red pepper flakes
  • Crusty bread

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat until glistening. Add the diced onion, carrots, and celery, and cook with occasional stirring until the onion becomes soft and translucent, about 8 minutes. Add the minced garlic and stir for about 1 minute until fragrant.
  2. Add Spices: Mix in cumin, yellow curry powder, dried thyme, sea salt, and freshly cracked black pepper. Stir continually for 30 seconds to release the spices’ aroma.
  3. Add Liquids and Lentils: Pour in the canned crushed tomatoes and the vegetable or chicken stock. Bring the mixture to a boil over high heat. Once boiling, stir in the lentils and lower the heat to medium-low. Let it simmer gently, stirring occasionally, until the lentils are tender, about 20 to 25 minutes.
  4. Blend Part of the Soup: Carefully transfer one-third of the soup to a blender and let cool for a few minutes. Blend until smooth then return it to the pot to create a creamy texture while maintaining some lentil chunks. Alternatively, use an immersion blender directly in the pot to partially blend the soup.
  5. Add Lemon Juice and Spinach: Stir in fresh lemon juice and baby spinach leaves. Cook for another 3 to 5 minutes until the spinach wilts. Taste and adjust seasoning or lemon juice as needed.
  6. Serve: Ladle the soup into bowls and optionally top with grated Parmesan cheese, minced parsley, and red pepper flakes. Serve with crusty bread on the side for a complete meal.

Notes

  • To keep the soup vegan, omit the Parmesan or use a plant-based alternative.
  • You can substitute spinach with kale or Swiss chard for variation.
  • For a thicker soup, blend more of the soup before returning it to the pot.
  • Lentils do not require soaking but make sure to rinse them well before cooking.
  • This soup freezes well – store in airtight containers for up to 3 months.
  • Adjust the level of spices to your taste for mild or more robust flavor.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://ellarecipe.com/hearty-lentil-soup-with-carrots-spinach-and-spiced-tomato-broth-recipe/