Ingredients (with measurements)
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2 medium carrots, peeled and diced
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1 medium yellow onion, diced
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4 cloves garlic, minced
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2 cups dried red lentils (about 1 pound)
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3 tablespoons olive oil
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 teaspoon dried thyme
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½ teaspoon kosher salt
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1 can (15-ounce) tomato sauce
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6 cups low-sodium vegetable or chicken broth
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5 cups baby spinach or baby kale
How to Make Easy Lentil Soup
Step 1: Prep the Ingredients
Dice the onion and carrots, mince the garlic, and rinse the lentils thoroughly under cold water to remove any debris.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook until softened. Stir in garlic and spices, cooking just until fragrant.
Step 3: Simmer the Soup
Add lentils, tomato sauce, and broth. Stir well, bring to a gentle simmer, then cover and cook until the lentils are tender and the soup thickens naturally.
Step 4: Finish and Serve
Stir in spinach or kale until wilted. Remove from heat and add lemon juice. Taste and adjust seasoning before serving.
Tips for the Best Lentil Soup
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Rinse lentils well to avoid grit
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Don’t overcook lentils should be tender, not mushy
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Add lemon juice at the end for maximum freshness
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Blend a portion of the soup for extra creaminess
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Adjust thickness with extra broth if needed
Serving Suggestions
Serve this comforting lentil soup with crusty bread, warm naan, or a simple side salad. It’s filling enough to enjoy on its own but also pairs beautifully with sandwiches or roasted vegetables.
Storage & Meal Prep
This soup stores extremely well. Keep it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. When reheating, add a splash of broth or water to loosen the texture.
Nutrition Information (per serving)
Calories: 282 kcal Carbohydrates: 44 g Protein: 16 g Fat: 7 g Saturated Fat: 1 g Sodium: 427 mg Fiber: 9 g Sugar: 5 g
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