A wholesome, comforting soup packed with tender lentils, vegetables, and aromatic herbs. Perfect for lunch or dinner, especially with crusty bread.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1½ cups brown or green lentils, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 (14-ounce/400g) can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 cups baby spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice (optional)

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Instructions

Step 1

Heat olive oil in a large soup pot over medium heat.

Step 2

Add onion, carrots, and celery. Cook for 5–6 minutes until softened.

Step 3

Stir in garlic, thyme, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute.

Step 4

Add lentils, diced tomatoes, broth, and water. Bring to a boil.

Step 5

Reduce heat, cover, and simmer for 20 minutes.

Step 6

Add diced potatoes and continue simmering for another 15–20 minutes until both the lentils and potatoes are tender.

Step 7

Stir in spinach and cook for 2–3 minutes until wilted.

Step 8

Mix in parsley and lemon juice. Taste and adjust seasoning before serving.

Serve hot with toasted crusty bread.

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Nutrition Information (Per Serving)

• Calories: 285
• Protein: 14g
• Carbohydrates: 45g
• Fat: 6g
• Saturated Fat: 1g
• Fiber: 14g
• Sugar: 6g
• Sodium: 520mg

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Allergen Information

Contains:

• None in the soup itself.

May Contain (depending on ingredients used):

• Gluten if served with bread.
• Check broth labels if you have food allergies.

Nut Information

• Nut-free as written.
• If using pesto or nut-based toppings, it will contain tree nuts.

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Tips

• Brown or green lentils hold their shape best.
• Add zucchini, kale, or green beans for extra vegetables.
• For a richer flavor, stir in a tablespoon of butter before serving.
• Add red pepper flakes for a spicy version.

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Storage

• Refrigerator: Up to 5 days.
• Freezer: Up to 3 months.
• Reheat: Warm gently on the stovetop or microwave, adding a splash of broth if it thickens.

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Frequently Asked Questions

Q1: Can I use red lentils?
Yes, but they’ll break down more and create a creamier soup.

Q2: Can I make this vegan?
Yes. Use vegetable broth and avoid butter.

Q3: Can I add meat?
Yes. Cooked sausage, shredded chicken, or diced ham work well.

Q4: Do I need to soak the lentils?
No. Simply rinse them before cooking.

Q5: Can I make this in a slow cooker?
Yes. Cook on Low for 7–8 hours or High for 4–5 hours, adding the spinach during the last 10 minutes.

Q6: What should I serve with it?
Crusty bread, garlic toast, a grilled cheese sandwich, or a fresh green salad all pair wonderfully with this soup.