Lentil Soup (Hearty, Vegan-Friendly, 45 Minutes)

What Makes This Recipe Work

Brown lentils hold their shape through a long simmer, so the soup stays chunky instead of collapsing into mush. The lemon juice stirred in off the heat brightens the earthy flavor just before serving.

Ingredients for Lentil Soup (Hearty, Vegan

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 1/2 cups brown lentils, rinsed and sorted
• 1 (14.5 oz) can diced tomatoes, with juices
• 6 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 3 cups baby spinach
• 2 tbsp fresh lemon juice, plus more for serving

How to Make Lentil Soup (Hearty, Vegan

1. Warm the olive oil in a large pot or Dutch oven over medium heat, add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 7 minutes.
2. Stir in the garlic, cumin, and smoked paprika and cook for 1 minute, until fragrant.
3. Add the rinsed lentils, diced tomatoes, and broth, scraping up any browned bits from the bottom of the pot.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the lentils are tender but still hold their shape.
5. Stir in the spinach and simmer uncovered for 2 to 3 minutes, until wilted.
6. For a thicker soup, mash about 1 cup of the soup against the side of the pot and stir it back in.
7. Remove the pot from the heat, stir in the lemon juice, and taste; adjust the salt and black pepper.
8. Serve hot with an extra squeeze of lemon and a drizzle of olive oil.

Tips for the Best Lentil Soup (Hearty, Vegan

• Sort and rinse the lentils before cooking; small stones and broken bits sometimes hide in the bag.
• Red lentils break down into a creamy puree, so cut the simmer to 15 to 20 minutes if you swap them in.
• The soup thickens as it cools; loosen it with a splash of broth when you reheat it.
• Add the lemon juice off the heat so the fresh flavor does not cook away.

Variations and Substitutions

• Slow cooker lentil soup: cook the aromatics in a skillet first, then combine everything except the spinach and lemon in a slow cooker and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours.
• Swap the spinach for chopped kale and simmer it for the final 10 minutes until tender.
• Stir in a diced potato or a cup of chopped cabbage for more body; Vegetable Soup has more mix-in ideas.
• Add a Parmesan rind while it simmers for a richer, non-vegan version.

How to Store and Reheat

• Refrigerate in an airtight container for up to 5 days; the flavors are even better the next day.
• Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stove with a splash of broth.

Lentil Soup (Hearty, Vegan FAQ