The Absolute Best Lentil Soup Recipe

Introduction

This lentil soup is rich, comforting, and packed with flavor thanks to a fragrant blend of spices and fresh vegetables. It’s a hearty, nutritious meal that’s perfect for any day of the week. Simple to prepare, it makes a satisfying lunch or dinner.

Ingredients

• 2 medium carrots
• 1 medium yellow onion
• 4 cloves garlic
• 2 cups dried red lentils (about 1 pound)
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium chicken or vegetable broth
• 5 cups baby spinach (about 5 ounces)

Instructions

1. Step 1: Peel and dice the carrots and onion. Mince the garlic cloves.
2. Step 2: Place the lentils in a fine-mesh strainer. Pick through them to remove any debris, then rinse under cool water until clear. Set aside to drain.
3. Step 3: Heat olive oil in a large pot over medium-high heat until shimmering. Add the diced carrots and onion, sautéing until softened, about 5 minutes.
4. Step 4: Add minced garlic, curry powder, cumin, thyme, and salt. Cook, stirring, until fragrant, about 1 minute.
5. Step 5: Stir in the lentils, tomato sauce, and broth. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
6. Step 6: Remove from heat and stir in the baby spinach until wilted. Serve immediately.

Tips & Variations

• For a creamier texture, blend part of the soup before adding the spinach.
• Substitute spinach with kale or Swiss chard for a different green.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use vegetable broth to keep the soup vegan.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils work best because they cook quickly and break down nicely, creating a creamy texture. Brown or green lentils can be used but may require longer cooking times and will result in a chunkier soup.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels if you are sensitive or allergic.

The Absolute Best Lentil Soup Recipe

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★★★★★

4.9 from 52 reviews

A hearty and flavorful lentil soup featuring red lentils simmered with aromatic spices, fresh vegetables, and spinach. This comforting dish is easy to prepare on the stovetop and makes for a nutritious, protein-packed meal perfect for any day.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium carrots, peeled and diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 5 cups baby spinach (about 5 ounces)

Legumes & Canned Goods

• 2 cups dried red lentils (about 1 pound)
• 1 (15-ounce) can tomato sauce

Spices & Seasonings

• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt

Liquids & Oils

• 3 tablespoons olive oil
• 6 cups low-sodium chicken or vegetable broth

Instructions

1. Prepare Vegetables: Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves of garlic thoroughly to release their flavors.
2. Rinse Lentils: Place 2 cups dried red lentils in a fine-mesh strainer, picking through to remove any broken or discolored ones. Rinse under cool water until water runs clear, about 1 minute, then set aside to drain.
3. Sauté Vegetables & Spices: Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add diced carrots and onion, sautéing until softened, about 5 minutes. Add minced garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt, cooking for about 1 minute until fragrant.
4. Simmer Lentils: Stir in the rinsed lentils, 1 can tomato sauce, and 6 cups broth. Bring the mixture to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until lentils are tender, about 18 to 22 minutes.
5. Finish with Spinach & Serve: Remove the pot from heat and stir in 5 cups baby spinach until wilted and incorporated into the soup. Serve immediately while hot.

Notes

• The soup can be made vegetarian by using vegetable broth instead of chicken broth.
• For a creamier texture, blend a portion of the soup before adding spinach.
• Adjust salt to taste, especially if using regular sodium broth.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Red lentils cook quickly and break down well, giving the soup a naturally thick texture.

Keywords: lentil soup, red lentils, healthy soup, easy dinner, gluten free soup, vegetarian soup, curry lentil soup, spinach soup