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Lemony Vegetable Lentil Soup

Ingredients · Serves 6 · Prep 15 min · Total 1 hr

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • 2 tbsp tomato paste
  • 1 ½ cups brown lentils, or green lentils, picked over and rinsed
  • 1 can diced tomatoes, 14.5 oz
  • 7 cups vegetable broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 cups baby spinach
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
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Lemony Vegetable Lentil Soup

Steps

  1. Spread the lentils on a plate and pick out any small stones, then rinse them in a fine-mesh strainer.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion, carrots and celery and cook until softened.
  3. Add the garlic, cumin, smoked paprika, thyme and tomato paste and stir until fragrant.
  4. Add the lentils, tomatoes, broth, bay leaf, salt and pepper and bring to a boil.
  5. Lower the heat and simmer, partly covered, until the lentils are tender.
  6. Remove the bay leaf. For a thicker soup, pulse an immersion blender in the pot 3 or 4 times.
  7. Stir in the spinach until wilted.
  8. Stir in the lemon juice and parsley. Taste and add more salt if needed.