The Absolute Best Lentil Soup Recipe

Introduction

This hearty lentil soup is packed with wholesome ingredients and warming spices, making it perfect for a cozy meal any day. With tender lentils, fresh spinach, and a blend of curry and cumin, it’s both nutritious and full of flavor.

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 through to remove any debris, then rinse under cool water until clear. Set aside to drain.
3. Step 3: Heat olive oil in a large pot over medium-high heat until shimmering. Add the diced carrots and onion; sauté until softened, about 5 minutes.
4. Step 4: Add minced garlic, curry powder, cumin, thyme, and salt. Cook, stirring, until fragrant, about 1 minute.
5. Step 5: Add 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.
6. Step 6: Cook, stirring occasionally, until lentils are tender, about 18 to 22 minutes.
7. Step 7: Remove the pot from heat and stir in the baby spinach until wilted. Serve immediately.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Replace baby spinach with kale or Swiss chard for a different leafy green option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the soup. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Red lentils work best as they cook quickly and break down to create a creamy texture, but you can use green or brown lentils if you prefer. Just note that they will take longer to cook and hold their shape more.

Do I need to soak the lentils before cooking?

No soaking is required for red lentils. Just rinse them well to remove any dust or debris before cooking.

The Absolute Best Lentil Soup Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

This hearty and flavorful lentil soup combines tender red lentils with aromatic spices, fresh vegetables, and nutritious spinach to create a comforting meal. Perfectly seasoned with curry powder, cumin, and thyme, this soup is a nourishing option that’s easy to prepare and ideal for any season.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

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

Dry Ingredients

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

Liquids

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

Instructions

1. Prepare the Vegetables: Peel and dice the carrots and onion. Mince the garlic cloves. This preps the aromatics and vegetables for sautéing.
2. Rinse the Lentils: Place the dried red lentils in a fine-mesh strainer, pick out any broken or discolored lentils, and rinse under cool running water until clear. Drain and set aside.
3. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced carrots and onion. Sauté until softened, about 5 minutes.
4. Add Garlic and Spices: Add minced garlic, curry powder, ground cumin, dried thyme, and kosher salt to the pot. Cook until fragrant, about 1 minute, stirring constantly to prevent burning.
5. Add Lentils and Liquids: Stir in the rinsed lentils, tomato sauce, and broth. Mix well to combine all ingredients.
6. Simmer the Soup: Bring the mixture to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until lentils are tender, about 18 to 22 minutes.
7. Wilt the Spinach: Remove the pot from heat and stir in the baby spinach until it wilts.
8. Serve: Ladle the soup into bowls and serve immediately while hot.

Notes

• Red lentils cook quickly and break down easily, making the soup thick and creamy without pureeing.
• You can use either chicken or vegetable broth depending on your dietary preference.
• Adjust the spices to suit your taste; adding a pinch of cayenne can add heat.
• For vegan or vegetarian options, use vegetable broth and ensure your tomato sauce contains no animal products.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: lentil soup, red lentils, healthy soup, vegetarian soup, easy dinner, comfort food, curry soup