The Absolute Best Lentil Soup Recipe

Introduction

This lentil soup is hearty, flavorful, and easy to make, perfect for a cozy meal any day of the week. Packed with spices and fresh vegetables, it delivers comforting warmth with every spoonful.

Ingredients

• 2 medium carrots
• 1 medium yellow onion
• 4 cloves garlic
• 2 cups dried red lentils (about 1 pound)
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium chicken or vegetable broth
• 5 cups baby spinach (about 5 ounces)

Instructions

1. Step 1: Peel and dice the carrots and onion. Mince the garlic cloves.
2. Step 2: Place the lentils in a fine-mesh strainer. Pick out any broken or discolored lentils, then rinse under cool water until the water runs clear. Set aside to drain.
3. Step 3: Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced carrots and onion and sauté until softened, about 5 minutes.
4. Step 4: Add the minced garlic, curry powder, ground cumin, dried thyme, and kosher salt. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
5. Step 5: Stir in the rinsed lentils, tomato sauce, and broth. Bring to a simmer, then cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until lentils are tender, about 18 to 22 minutes.
6. Step 6: Remove the pot from the heat and stir in the baby spinach until wilted. Serve the soup immediately.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• To add more warmth, sprinkle a pinch of cayenne pepper along with the other spices.
• Swap baby spinach with kale or swiss chard for a different leafy green.
• If you prefer a smoother texture, use an immersion blender to puree part or all of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils are preferred here as they cook quickly and become soft, creating a creamy texture. Brown or green lentils hold their shape more and will require longer cooking times.

Do I have to peel the carrots?

Peeling carrots is optional. If they are well washed and fresh, leaving the peel on adds nutrients and saves time.

The Absolute Best Lentil Soup Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

This comforting and flavorful lentil soup combines hearty red lentils with aromatic spices like curry powder and cumin, enhanced with fresh vegetables such as carrots, onions, garlic, and baby spinach. Perfect for a nutritious, easy-to-make meal that’s both vegan and gluten-free.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium carrots, peeled and diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 5 cups baby spinach (about 5 ounces)

Dry Ingredients & Spices

• 2 cups dried red lentils (about 1 pound)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt

Liquids & Oils

• 3 tablespoons olive oil
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium chicken or vegetable broth

Instructions

1. Prepare Vegetables: Peel and dice the carrots and onion. Mince the garlic cloves thoroughly to release their flavor.
2. Rinse Lentils: Place the red lentils in a fine-mesh strainer, pick out any debris or discolored lentils, then rinse under cool running water until the water runs clear. Let them drain while you prepare the vegetables.
3. Sauté Vegetables & Spices: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced carrots and onion, cooking until softened, about 5 minutes. Add the minced garlic, curry powder, cumin, dried thyme, and kosher salt. Stir and cook for about 1 minute until fragrant.
4. Simmer Lentils: Add the rinsed lentils, tomato sauce, and broth to the pot. Stir to combine. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 18 to 22 minutes, or until lentils are tender.
5. Finish with Spinach: Remove the pot from heat, stir in the baby spinach until wilted, about 1 to 2 minutes. Serve immediately for the best flavor and texture.

Notes

• This soup is naturally vegan and gluten-free, perfect for those dietary needs.
• You can substitute vegetable broth for a vegan version or chicken broth if not vegan.
• Adjust salt to taste, especially if using salted broth.
• For a creamier texture, you can blend part of the soup before adding the spinach.
• Leftovers store well in the refrigerator for 3-4 days or freeze for up to 3 months.

Keywords: lentil soup, vegan soup, healthy soup, gluten free, easy dinner, vegetable soup, red lentils, curry lentil soup