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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/the-absolute-best-lentil-soup-recipe/