Spanish Lentil Soup

Warm, hearty, and bursting with bold Mediterranean flavors, Spanish Lentil Soup is a comforting one-pot masterpiece perfect for busy weeknights or cozy gatherings. This vibrant dish features tender brown or green lentils simmered with aromatic smoked paprika, cumin, and a touch of cayenne for a subtle kick, complemented by a medley of fresh vegetables like carrot, celery, red bell pepper, and spinach. The addition of diced potatoes and a rich vegetable broth creates a satisfying, nutrient-packed texture that makes this soup truly unforgettable. Finished with fresh parsley and optional lemon wedges, this wholesome recipe offers both depth of flavor and a bright, zesty finish. Ready in just an hour, it’s a flavorful, high-protein, and vegan-friendly option that brings the essence of Spanish cuisine straight to your table.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dry brown or green lentils
• 2 tablespoons extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and diced carrot
• 2 medium, diced celery stalks
• 1 medium, diced red bell pepper
• 4 minced garlic cloves
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 piece bay leaf
• 2 medium, peeled and diced potatoes
• 2 cups spinach leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 cup, chopped fresh parsley
• 4 optional, for serving lemon wedges

Directions

Step 1

Rinse the lentils thoroughly under cold water and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5–7 minutes, until the vegetables are softened.

Step 3

Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Stir for 1 minute, until fragrant.

Step 4

Stir in the diced tomatoes and cook for another 2–3 minutes, allowing the flavors to combine.

Step 5

Pour in the vegetable broth and add the rinsed lentils, bay leaf, and diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Cover the pot and let the soup simmer for 30–35 minutes, or until the lentils and potatoes are tender.

Step 7

Remove the bay leaf and stir in the spinach leaves. Cook for an additional 2–3 minutes, until the spinach is wilted.

Step 8

Taste the soup and season with salt and black pepper as needed.

Step 9

Serve hot, garnished with fresh parsley, and offer lemon wedges on the side for those who enjoy a citrusy finish.

Nutrition Facts

Serving size	(3374.5g)

Amount per serving	% Daily Value*
Calories	2178.9

Total Fat 47.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 6739.4mg	0%
Total Carbohydrate 365.8g	0%
Dietary Fiber 75.1g	0%
Total Sugars 62.9g
Protein 100.2g	0%

Vitamin D 0IU	0%
Calcium 882.2mg	0%
Iron 33.2mg	0%
Potassium 9291.8mg	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: 18.5%

Protein: 17.5%

Carbs: 64.0%