Warm • Hearty • Rustic • One-Pot Comfort Food

 Prep & Cooking

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Total Time: About 1 hour
• Servings: 6

 Ingredients

For the Soup

• 1 cup (200 g) dry brown or green lentils, rinsed and drained
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cut into bite-size cubes
• 2 medium tomatoes, diced
• 1 can (14–15 oz / 400 g) diced tomatoes
• 6 cups (1.4 L) vegetable or chicken broth
• 2 cups fresh spinach, roughly chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Optional

• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste for a richer tomato flavor
• 1–2 tbsp grated Parmesan for serving
• Extra-virgin olive oil for drizzling

For Serving

• Fresh crusty bread or toasted sourdough
• Lemon wedges
• Fresh parsley
• Black pepper

 Instructions

1. Prepare the Lentils

Place the lentils in a fine-mesh strainer and rinse them thoroughly under cool running water.

Pick out any small stones or damaged lentils.

You do not need to soak brown or green lentils before cooking.

2. Sauté the Aromatics

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion and carrots.

Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30–60 seconds.

3. Add the Seasonings

Add:

• Oregano
• Thyme
• Paprika
• Cumin
• Black pepper
• Red pepper flakes, if using

Stir for about 30 seconds so the herbs and spices become fragrant.

4. Add the Tomatoes

Add the fresh diced tomatoes and canned tomatoes.

If using tomato paste, stir it in now.

Cook for 2–3 minutes, stirring occasionally.

5. Add Lentils, Potatoes & Broth

Add the rinsed lentils, diced potatoes, bay leaf, and broth.

Stir everything together.

Bring the soup to a gentle boil.

6. Simmer

Reduce the heat to low and partially cover the pot.

Simmer for approximately 30–35 minutes, stirring occasionally.

The lentils should become tender and the potatoes should be easily pierced with a fork.

If the soup becomes thicker than you prefer, add another 1/2–1 cup of broth or water.

7. Add the Spinach

Once the lentils and potatoes are cooked, add the chopped spinach.

Stir and cook for approximately 2–3 minutes, just until the spinach wilts.

8. Finish the Soup

Remove the bay leaf.

Stir in fresh lemon juice and chopped parsley.

Taste and adjust the salt, pepper, and lemon juice as needed.

For a richer finish, drizzle a little extra-virgin olive oil over each serving.

9. Serve

Ladle the hot soup into bowls.

Garnish with:

• Fresh parsley
• Black pepper
• A small drizzle of olive oil
• Optional Parmesan
• Lemon wedges

Serve with a slice of warm crusty bread, just like the presentation in the picture.

 Tips for the Best Lentil Soup

Don’t overcook the potatoes

Cut the potatoes into similar-sized pieces so they cook evenly.

Adjust the thickness

Lentils naturally thicken the soup as they cook. Add extra broth if you prefer a thinner soup.

Make it more flavorful

A squeeze of fresh lemon at the end brightens the tomato and lentil flavors.

For a smoother texture

Use an immersion blender for a few seconds, blending only part of the soup while leaving plenty of whole lentils and vegetables.

For extra vegetables

You can add zucchini, celery, kale, bell pepper, or green beans.

 Easy Substitutions

Lentils: Brown or green lentils work best. Red lentils will cook faster and create a softer, creamier soup.

Spinach: Substitute chopped kale or Swiss chard.

Potatoes: Sweet potato can be used for a slightly sweeter flavor.

Vegetarian: Use vegetable broth.

Chicken version: Use chicken broth and add shredded cooked chicken if desired.

Gluten-free: The soup itself is naturally gluten-free; serve with gluten-free bread if needed.

 Serving Ideas

This soup pairs especially well with:

• Crusty sourdough
• Garlic bread
• Toasted baguette
• Simple green salad
• Feta or Parmesan
• Lemon wedges

 Storage

Allow leftovers to cool and refrigerate in an airtight container.

The soup generally keeps well in the refrigerator for 3–4 days.

Lentil soup may become thicker after refrigeration. When reheating, add a splash of broth or water and stir until it reaches your preferred consistency.

 Approximate Nutrition

Per serving, depending on exact ingredients and portion size:

• Calories: ~300–350
• Protein: ~14–17 g
• Carbohydrates: ~45–50 g
• Fat: ~8–10 g
• Fiber: ~13–16 g

Nutrition is an estimate and will vary according to ingredients and serving size.

 Q&A

Q: Do I have to soak the lentils?
No. Brown and green lentils can be rinsed and cooked directly.

Q: Can I use canned lentils?
Yes. Drain and rinse them, then add them later in the cooking process because they are already cooked.

Q: Can I make this soup without potatoes?
Yes. Simply leave them out and add extra carrots or another vegetable.

Q: Can I freeze the soup?
Yes. Cool completely, portion into freezer-safe containers, and freeze. Thaw in the refrigerator and reheat gently.

Q: Why did my soup become very thick?
Lentils absorb liquid as they sit. Add broth or water while reheating to loosen it.

Q: Can I make it spicy?
Yes. Add red pepper flakes, chili powder, or a small amount of fresh chili according to your preference.

Q: Can I use frozen spinach?
Yes. Add thawed and drained frozen spinach near the end of cooking.

Q: What makes the soup taste brighter?
Fresh lemon juice added at the end makes a noticeable difference and balances the rich tomato and lentil flavors.

 Final Result

A thick, rustic soup packed with tender lentils, potatoes, carrots, tomatoes and wilted spinach, finished with herbs and lemon and served alongside crusty toasted bread.