Pronoti's Lentil Soup

Warm, nourishing, and brimming with vibrant Mediterranean flavors, Pronoti's Lentil Soup is the ultimate comfort food that’s as wholesome as it is delicious. Featuring hearty green or brown lentils simmered alongside a fragrant medley of spices like cumin, turmeric, and smoked paprika, this soup packs layers of depth and aroma. Fresh vegetables, including carrots, celery, and spinach or kale, add texture and nutrition to every spoonful, while tangy lemon juice brightens the dish with a zesty finish. Perfect for busy weeknights, this one-pot wonder comes together in less than an hour and is ideal for meal prep. Serve it warm, garnished with parsley, for a healthy, protein-rich meal that’s vegan and gluten-free. Whether you’re looking for a cozy winter dish or a light seasonal option, Pronoti's Lentil Soup delivers on taste, heartiness, and versatility. Keywords: lentil soup recipe, vegan lentil soup, hearty soup, Mediterranean flavors, healthy soup recipe.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons smoked paprika
• 1 can (14-ounce) crushed tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 2 cups spinach or kale, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the lentils thoroughly under cool water and set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic, ground cumin, ground turmeric, and smoked paprika. Cook for 1 minute until fragrant.

Step 5

Add the crushed tomatoes and stir to combine. Cook for 2 minutes to develop the flavors.

Step 6

Pour in the vegetable broth and add the rinsed lentils and bay leaf. Stir well.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25–30 minutes, or until the lentils are tender.

Step 8

Stir in the chopped spinach or kale and let it wilt for about 5 minutes.

Step 9

Remove the bay leaf and stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2501.2g)

Amount per serving	% Daily Value*
Calories	1274.1

Total Fat 43.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5997.6mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 48.4g	0%
Total Sugars 48.5g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 583.4mg	0%
Iron 23.9mg	0%
Potassium 5715.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 16.3%

Carbs: 54.4%