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.
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.
A few substitutions to keep in mind: 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.
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.