One-Pot Lentil Soup Recipe

This One-Pot Lentil Soup Recipe is the perfect fall soup. Made with root vegetables, brown lentils, and fresh herbs, it's an easy, 30-minute, weeknight meal.

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 350kcal

Author: Sarah McMinn

Ingredients

2 tbsp. olive oil
1 small white onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
2 celery ribs, chopped
2 sprigs of oregano
1 tsp. cumin
½ tsp. paprika
½ tsp. coriander
pinch of cayenne
2 bay leaves
¼ cup tomato paste
8 cups vegetable broth
1 pound brown lentils
1 large handful fresh spinach
½ teaspoon salt, to taste
pepper, to taste

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Instructions

Place a large soup pot over medium-low heat and add olive oil. One oil is hot, add onions and garlic and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add carrots and celery and continue sautéing for another 5 minutes.
Once vegetables are tender, add oregano, paprika, cumin, coriander, and cayenne. Stir to coat the vegetables. Add the remaining ingredients EXCEPT for the spinach, salt and pepper.
Cover, increase heat to medium-high and bring to a boil. Once soup is boiling, reduce heat to a simmer. Simmer for 20-25 minutes until lentils are cooked and most of the broth has evaporated.
Stir in the spinach. Add salt and pepper to taste and serve.

Notes

Serving and Storing - Serve this soup immediately with fresh bread or crackers and a big green salad. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Variations

If you are using green lentils, they will take about 45 minutes to cook whereas brown and French lentils take between 20-25 minutes.
If you don’t have tomato paste, you can sub it with one (14.oz) can of crushed tomatoes. If you do use crushed tomatoes, reduce the vegetable broth by one cup.
You can swap spinach for kale if you prefer. If you do add kale, give it a couple of minutes longer to wilt. Or you can also omit spinach altogether.

Nutrition