Lentil Soup

5 from 3 votes

This aromatic and richly flavored lentil soup recipe is incredibly easy to make. It smells wonderful and tastes even better! A bowl of this will definitely make your tummy happy.

Prep Time5

Cook Time25

Course: Soup

Cuisine: American

Keyword: vegetarian

Servings:

Author: Bella Bucchiotti

Ingredients

2 Tablespoons olive oil
1 onion medium, diced
3 Cloves garlic minced
2 carrots medium, peeled and chopped
2 Ribs celery chopped
14 Ounces diced tomatoes canned
2 Cups dried brown lentils
7 Cups vegetable broth
½ Teaspoon ground cumin
½ Teaspoon ground coriander
1 Teaspoon kosher salt
3 Cups baby spinach
2 Tablespoons lemon juice

Instructions

Warm the olive oil in a large soup pot over medium-high heat, then add in the diced onion, minced garlic, chopped carrots, and chopped celery. Sauté the vegetables for about 5 minutes, or until slightly tender.
Add the canned diced tomatoes (with the juices), brown lentils, vegetable broth, cumin, coriander, and sea salt to the pot and stir. Turn the heat up until it boils, then back down to medium-low.
Allow the soup to simmer for about 25 minutes.
Add the baby spinach and lemon juice to the soup and stir for about 30 seconds until the spinach is completely wilted.

Notes

A gentle simmer is best: If you boil the soup, it will stick to the pan and scorch in places, so a gentle simmer over a low to medium heat is best here.
Season to taste: Just before serving, taste the soup and add kosher salt and pepper if need be.
For garnish: A simple sprig of fresh parsley makes an attractive presentation, or perhaps a sprig of fresh thyme or other fresh herbs.

Nutrition

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