Hearty Protein-Packed Lentil Soup (Printer-friendly)

Protein-packed lentils with seasonal vegetables, cumin, and smoked paprika. Vegan, gluten-free, ready in 50 minutes.

# What You'll Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped

→ Liquids

09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to activate flavors.
04 - Add rinsed lentils, chopped tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
06 - Add diced zucchini and simmer uncovered for another 10 minutes until lentils and vegetables are tender.
07 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
08 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
09 - Ladle soup into bowls and serve hot, garnished with fresh parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • It transforms a handful of pantry staples into something that tastes like you spent all day in the kitchen.
  • The lentils soak up every bit of spice and broth, creating layers of flavor that get better with each bite.
  • You can throw in whatever vegetables are hiding in your crisper drawer and it still turns out delicious.
  • It reheats beautifully, so leftovers actually taste even richer the next day.
02 -
  • Always rinse your lentils in a fine-mesh strainer before cooking to wash away any dust or tiny stones that sometimes sneak in.
  • Don't skip blooming the spices in the hot oil, it's the secret to unlocking their full flavor and making the soup taste complex instead of flat.
  • Add the greens at the very end so they stay bright and tender instead of turning drab and mushy.
  • If your soup gets too thick as it sits, just stir in a little more broth or water when you reheat it.
03 -
  • Toast your cumin and paprika in a dry pan for thirty seconds before adding them to the soup for an even deeper, smokier flavor.
  • If you love a little heat, stir in a pinch of red pepper flakes or a diced jalapeño with the garlic.
  • Keep a bag of pre-washed spinach in the freezer so you always have greens on hand for soups like this.
  • Taste the soup just before serving and add a tiny splash of vinegar or extra lemon juice if it needs a lift.
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