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⁠Hearty Lentil Soup with Spinach and Carrots

Elina James
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, chopped
  • 6 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 cups fresh spinach, chopped
  • 1 tablespoon lemon juice (optional, for brightness)
  • Optional garnish: fresh parsley or cilantro

Instructions
 

  • Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
  • Add Lentils and Spices: Stir in lentils, cumin, smoked paprika, thyme, salt, and pepper. Cook for 1–2 minutes to toast the spices lightly.
  • Add Broth and Simmer: Pour in vegetable or chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils and vegetables are tender.
  • Add Spinach: Stir in chopped spinach and cook for 2–3 minutes until wilted.
  • Finish with Lemon Juice: Remove from heat and stir in lemon juice for brightness. Adjust seasoning as needed.
  • Serve: Ladle soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot.