Hearty Lentil, Potato & Vegetable Soup

Ingredients

• 1½ cups dry brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 2 celery stalks, diced
• 1 can (14–15 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 2 cups fresh spinach
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• Optional: pinch of red pepper flakes

 Directions

1. Sauté vegetables: Heat olive oil in a large pot. Add onion, carrots and celery; cook 5–6 minutes until softened.
2. Add garlic & seasoning: Stir in garlic, oregano, thyme, paprika and red pepper flakes. Cook 30–60 seconds.
3. Build the soup: Add potatoes, rinsed lentils, diced tomatoes, broth, bay leaf, salt and pepper.
4. Simmer: Bring to a boil, then reduce heat and cover partially. Simmer 30–35 minutes, stirring occasionally, until the lentils and potatoes are tender.
5. Add spinach: Stir in spinach and cook 2–3 minutes until wilted.
6. Finish: Remove the bay leaf. Add lemon juice and parsley. Taste and adjust salt, pepper and lemon.
7. Serve: Ladle into bowls and serve hot with toasted crusty bread.

 Optional toppings

• Fresh parsley
• Grated Parmesan
• Drizzle of olive oil
• Lemon wedge
• Crusty toasted bread

 Approx. nutrition per serving

Based on 6 servings, without bread or Parmesan.

• Calories: ~300 kcal
• Protein: ~15 g
• Carbohydrates: ~48 g
• Fiber: ~15 g
• Fat: ~6 g
• Sodium: ~600–800 mg, depending on broth
• Sugar: ~7 g

Allergen info: Naturally nut-free if your broth and other packaged ingredients are nut-free. Contains no meat, dairy, eggs, or nuts as written.
Gluten: The soup itself is gluten-free if using certified gluten-free broth; serve with gluten-free bread if needed.

 Quick Q&A

Can I use canned lentils?
Yes. Use about 3½–4 cups cooked lentils and add them during the last 10 minutes.

Can I make it ahead?
Yes. Refrigerate for up to 4 days. It often tastes even better the next day.

Can I freeze it?
Yes, freeze in airtight containers for up to 3 months.

Why is my soup too thick?
Add extra broth or water until you reach your preferred consistency.

Can I add other vegetables?
Absolutely—zucchini, bell peppers, peas, kale or mushrooms work well.

Tip: For an extra creamy texture, blend about 1–2 cups of the finished soup and stir it back into the pot.