Sue's Lentil Soup

Warm, hearty, and bursting with nutritious ingredients, Sue's Lentil Soup is the perfect comfort food for any season. This protein-packed recipe combines tender green or brown lentils, vibrant vegetables, and aromatic spices like cumin, smoked paprika, and thyme to create a deeply flavorful dish. A hint of fresh lemon juice and a handful of baby spinach (or kale) add a bright, refreshing finish to this wholesome soup. Ready in under an hour, it’s ideal for weeknight dinners, meal prep, or a cozy lunch that will leave you feeling nourished and satisfied. Pair it with crusty bread for a complete, satisfying meal. Whether you're looking for a plant-based dinner or a healthy, gluten-free recipe, Sue's Lentil Soup is sure to become a family favorite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 0.25 teaspoon crushed red pepper flakes (optional)
• 1 cup dried green or brown lentils, rinsed
• 14 ounces diced tomatoes (canned, with juices)
• 6 cups vegetable broth
• 1 leaf bay leaf
• 2 cups baby spinach (or kale)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

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

Step 3

Stir in the minced garlic, cumin, smoked paprika, dried thyme, and crushed red pepper flakes (if using). Cook for 1 minute, or until fragrant.

Step 4

Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, and bay leaf to the pot. Stir to combine.

Step 5

Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.

Step 6

Discard the bay leaf, then stir in the baby spinach (or kale) and cook for an additional 2-3 minutes, until the greens are wilted.

Step 7

Remove the soup from heat and stir in the lemon juice. Season with salt and black pepper to taste.

Step 8

Ladle the soup into bowls and serve warm. Optionally, garnish with freshly chopped parsley or a dollop of yogurt for added creaminess.

Nutrition Facts

Serving size	(1623.4g)

Amount per serving	% Daily Value*
Calories	794.1

Total Fat 13.6g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5726.2mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 34.2g	0%
Total Sugars 24.6g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 282.0mg	0%
Iron 15.7mg	0%
Potassium 3371.3mg	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: 14.7%

Protein: 21.3%

Carbs: 63.9%