Description
A comforting one-pot soup packed with tender lentils, potatoes, carrots, celery, tomatoes, and fresh spinach. Garlic, smoked paprika, oregano, cumin, and thyme create a rich savory broth, while fresh lemon adds a bright finish.
Ingredients
For the Soup
1 1/2 cups (300 g) dried green or brown lentils, rinsed
3 medium potatoes (about 450 g), peeled and diced
2 carrots (about 200 g), peeled and diced
2 celery stalks, diced
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 can (14.5 oz / 410 g) diced tomatoes
6 cups (1.4 L) vegetable broth
3 cups (90 g) fresh baby spinach
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried thyme
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
For the Finish
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/2 tsp red pepper flakes, optional
Freshly grated Parmesan, optional
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
2. Add the minced garlic, smoked paprika, dried oregano, cumin, and thyme. Cook for 30–60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Stir in the rinsed lentils and diced potatoes, mixing well so they become coated with the aromatic vegetables and spices.
4. Pour in the diced tomatoes and vegetable broth. Add the bay leaf, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
5. Reduce the heat to low and partially cover the pot. Simmer for 30–40 minutes, stirring occasionally, until the lentils are tender and the potatoes can be easily pierced with a fork.
6. Remove the bay leaf and stir in the fresh baby spinach. Cook for 2–3 minutes, until the spinach has wilted and incorporated into the broth.
7. Check the consistency. If the soup is too thick, add a little additional vegetable broth or water. For a thicker, creamier texture, lightly mash some of the potatoes and lentils against the side of the pot and stir them back into the soup.
8. Stir in the fresh lemon juice just before serving. Taste and adjust the salt and black pepper as needed.
9. Ladle the hot soup into serving bowls. Garnish with fresh chopped parsley, optional red pepper flakes, and freshly grated Parmesan.
10. Serve warm with crusty bread, toasted sourdough, garlic bread, or homemade flatbread.
Notes
Always rinse dried lentils under cool water and remove any debris before cooking. Green or brown lentils work best because they hold their shape while becoming tender and hearty. No soaking is required for green or brown lentils. Sautéing the vegetables and spices before adding the broth creates deeper flavor. Cut the potatoes into similar-sized pieces so they cook evenly. Add spinach near the end of cooking to preserve its fresh color and texture. For a thinner soup, add additional vegetable broth or water. For a thicker soup, mash some of the potatoes and lentils. Red lentils can be used, but they cook faster and break down more, creating a thicker and creamier soup. Fresh tomatoes can replace canned tomatoes; use approximately the same weight. Zucchini, bell peppers, green beans, kale, or diced sweet potatoes can be added. Add firmer vegetables earlier and delicate greens toward the end. The soup can be made a day ahead and refrigerated; the flavors often develop further overnight. If the soup thickens in the refrigerator, add a splash of broth or water when reheating. To freeze, cool completely and transfer to freezer-safe containers, leaving room for expansion. Thaw in the refrigerator and reheat gently. Serve with crusty bread, a simple green salad, roasted vegetables, or a spoonful of Greek yogurt for a hearty meal. Fresh lemon juice is an important finishing touch that brightens the earthy lentils and rich tomato broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean