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The Absolute Best Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/the-absolute-best-lentil-soup-recipe/