One-Pot Lentil Soup Recipe
5 from 1 vote
Lentil Soup

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
 
Course: dinner
Cuisine: Vegan
Keyword: Lentil Soup Recipe
Servings: 8 people
Calories: 350 kcal
Author: Sarah McMinn
Ingredients
US Customary - Metric
Instructions
  1. 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.

  2. 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. 

  3. 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. 

  4. Stir in the spinach. Add salt and pepper to taste and serve. 

Recipe Notes
  • Soup can be stored in an airtight container for up to 3 days. To reheat, gently reheat over low heat in a soup pot until soup is desired temperature. 
  • 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.
Nutrition Facts
One-Pot Lentil Soup Recipe
Amount Per Serving
Calories 350 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 1392mg61%
Potassium 932mg27%
Carbohydrates 54g18%
Fiber 24g100%
Sugar 6g7%
Protein 20g40%
Vitamin A 3230IU65%
Vitamin C 9.9mg12%
Calcium 71mg7%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.