Smoky Lentil Soup

Warm, hearty, and packed with flavor, this Smoky Lentil Soup is the perfect comforting dish for any season. Featuring tender lentils simmered in a fragrant broth enriched with smoked paprika, cumin, and fire-roasted tomatoes, this soup delivers a savory depth with a subtle smoky kick. Fresh vegetables like carrots, celery, and baby spinach add vibrant textures and nutrients, while a splash of lemon juice brightens each spoonful. Ready in under an hour, this protein-rich, one-pot recipe is both vegan and gluten-free, making it an ideal choice for easy weeknight dinners or meal-prepped lunches. Serve it with crusty bread for a complete, satisfying meal!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2 medium, diced celery stalks
• 3 minced garlic cloves
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 14 ounces canned diced tomatoes (fire-roasted if possible)
• 1 cup dry green or brown lentils
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.

Step 3

Stir in the garlic, smoked paprika, ground cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.

Step 4

Add the tomato paste and stir to combine. Cook for another minute.

Step 5

Pour in the canned diced tomatoes and stir well. Scrape any bits stuck to the bottom of the pot.

Step 6

Add the dry lentils, vegetable broth, and bay leaf. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally, until the lentils are tender.

Step 8

Season the soup with salt and black pepper to taste. Discard the bay leaf.

Step 9

Stir in the baby spinach and lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 10

Serve the soup hot with crusty bread or a side salad, if desired.

Nutrition Facts

Serving size	(2834.6g)

Amount per serving	% Daily Value*
Calories	1359.5

Total Fat 43.8g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 7095.2mg	0%
Total Carbohydrate 200.4g	0%
Dietary Fiber 54.9g	0%
Total Sugars 59.6g
Protein 56.9g	0%

Vitamin D 0IU	0%
Calcium 664.1mg	0%
Iron 22.8mg	0%
Potassium 5998.5mg	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: 27.7%

Protein: 16.0%

Carbs: 56.3%