Hearty Vegetarian Lentil Soup

Warm up with a bowl of Hearty Vegetarian Lentil Soup, a nourishing, protein-packed meal that’s as comforting as it is flavorful. This one-pot wonder combines tender green or brown lentils with a medley of sautéed vegetables, including carrots, celery, and onions, all simmered in a fragrant blend of smoked paprika, cumin, and thyme. A splash of diced tomatoes and a handful of optional baby spinach add layers of flavor and texture, while a garnish of fresh parsley elevates each bowl into a feast for the senses. Ready in under an hour, this vegan-friendly soup is perfect for meal prep, easy weeknight dinners, or cozy gatherings. Serve it with crusty bread or a refreshing side salad for a filling and wholesome meal the whole family will love.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 15-ounce can diced tomatoes (canned)
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 2 cups baby spinach (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnishing)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the canned diced tomatoes, lentils, vegetable broth, ground cumin, smoked paprika, dried thyme, and bay leaf to the pot. Stir well to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.

Step 6

Remove the bay leaf and taste the soup to adjust seasoning. Stir in the salt and black pepper as needed.

Step 7

If using baby spinach, stir it into the soup and cook for another 2-3 minutes until wilted.

Step 8

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Step 9

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	2185.4 grams (2185.4g)

Amount per serving	% Daily Value*
Calories	1222

Total Fat 43.10g	55%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6050mg	263%
Total Carbohydrate 170.80g	62%
Dietary Fiber 46.10g	165%
Total Sugars 40.80g
Protein 52.10g	104%

Vitamin D 0IU	0%
Calcium 536mg	41%
Iron 21mg	116%
Potassium 5063mg	108%

*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: 30.3%

Protein: 16.3%

Carbs: 53.4%