Easy Lentil Supper Soup

Wholesome, hearty, and perfect for busy weeknights, this Easy Lentil Supper Soup is a comforting one-pot wonder packed with plant-based goodness. Bursting with sautéed onion, carrots, and celery and enriched with protein-rich lentils simmered in a flavorful blend of vegetable broth, diced tomatoes, cumin, and paprika, this soup offers an irresistible depth of flavor. Baby spinach adds a pop of green and nutrients, while a splash of lemon juice provides a bright, zesty finish. Ready in under an hour, this vegan-friendly recipe is simple to make and even easier to fall in love with. Serve it piping hot with crusty bread for a satisfying and nutritious meal the whole family will enjoy. Perfect for meal prep and freezer-friendly, it’s a go-to for healthy weeknight dinners or an easy lunch option!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrot
• 2 celery stalk
• 3 cloves garlic
• 1 cup dried lentils
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Dice the onion, carrots, and celery. Mince the garlic.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until soft and translucent.

Step 4

Add the carrots, celery, and garlic to the pot and cook for an additional 2-3 minutes, stirring frequently.

Step 5

Rinse the lentils under cold water and drain.

Step 6

Stir the lentils, vegetable broth, diced tomatoes (with juices), cumin, paprika, thyme, bay leaf, salt, and pepper into the pot.

Step 7

Turn the heat to high and bring the soup to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.

Step 9

Taste the soup and adjust seasoning if necessary.

Step 10

Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, until the spinach is wilted.

Step 11

Stir in the lemon juice, then serve the soup hot with bread or crackers on the side if desired.

Nutrition Facts

Serving size	2428.9 grams (2428.9g)

Amount per serving	% Daily Value*
Calories	1672

Total Fat 44.60g	57%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6369mg	277%
Total Carbohydrate 247.30g	90%
Dietary Fiber 93.80g	335%
Total Sugars 45.60g
Protein 81.70g	163%

Vitamin D 0IU	0%
Calcium 593mg	46%
Iron 27mg	149%
Potassium 5931mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 19.0%

Carbs: 57.6%