Looking for a comforting and nourishing lentil soup recipe that’s easy, full of flavor, and tested until perfect? This hearty vegetarian lentil soup is packed with wholesome ingredients like carrots, celery, brown lentils, and spinach — simmered with aromatic spices for a rich and satisfying bowl. Whether you’re cooking it on a busy weeknight or meal-prepping for the week ahead, this easy lentil soup is the one you’ll return to again and again.
Table of Contents
- Why You’ll Love This Recipe (And Why You Should Trust Me)
- A Cozy, Nourishing Lentil Soup
- Ingredients & Tips
- Substitutions & Variations
- Instructions
- How to Store & Freeze
- Other Soup Recipes You’ll Love
- Final Thoughts
- Connect With Me
What makes this recipe different than the rest? I added a touch of curry powder and cumin for depth, and a final stir of fresh spinach for a burst of color and nutrients. It’s the kind of soup that tastes even better the next day and works just as well for lunch as it does for dinner with a crusty piece of bread.
Why You’ll Love This Recipe (And Why You Should Trust Me)
As a lifestyle and entertaining expert, and recipe developer for food brands, I’ve tested and re-tested this recipe to make sure every ingredient earns its place. I believe in simple, affordable ingredients elevated through smart techniques — and this soup is a perfect example.
My readers come to me for approachable, everyday cooking with a little chef-y twist, and this lentil soup has all of that. I’ll walk you through exactly how to make it (no complicated steps!), offer tips to store or freeze it, and include my favorite substitutions to make it work for what you have on hand.
A Cozy, Nourishing Lentil Soup
I make a version of this soup at least once a week when the weather cools down. It’s the definition of comfort food — warming, filling, and packed with plant-based protein. And it always reminds me of the way my kitchen smells when something wholesome is simmering on the stove.
If you’ve never made lentil soup before, don’t worry. It’s one of the most forgiving, beginner-friendly soups, and this version is so flavorful it doesn’t even need cream or a blender.
Ingredients & Tips
Here’s what you’ll need:
- Olive oil – Adds richness and helps develop flavor when sautéing the vegetables.
- Onion, garlic, carrots, celery – This classic base (also called mirepoix) creates the savory foundation.
- Cumin + curry powder – These warming spices add a gentle heat and complexity that makes this lentil soup stand out.
- Basil + oregano – A dash of dried herbs enhances the overall aroma.
- Diced tomatoes – Adds acidity and depth.
- Brown lentils – My favorite choice here because they hold their shape. (You can use green or French lentils too!)
- Vegetable broth + water – A mix keeps the broth balanced, not too salty.
- Chopped spinach – Stirred in at the end for freshness and color.
- Red pepper flakes (optional) – For a little extra heat.
Substitutions & Variations
- Use red lentils if you want a creamier texture (they break down more).
- Add chicken stock instead of veggie broth if you’re not keeping it vegetarian.
- Swap spinach for kale or chard.
- Stir in a splash of lemon juice at the end for brightness.
- Use an immersion blender to puree half the soup for a thicker texture (optional).
Instructions
Finish: Stir in the chopped spinach, and let it sit for 5 minutes before serving.
Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion and carrots. Sauté for about 5 minutes until softened.
Add garlic and celery: Cook for another 2 minutes until fragrant.
Add spices: Stir in cumin, curry powder, basil, and oregano. Toast the spices for 1 minute to bloom the flavors.
Build the soup: Add diced tomatoes, brown lentils, broth, and water. Season with salt and pepper.
Simmer: Bring to a boil, reduce heat, and simmer for about 30 minutes, or until lentils and vegetables are tender.
Tips for the Best Lentil Soup
Don’t skip toasting the spices — it’s a tiny step that makes a huge difference.
If your lentils are older, they may take longer to cook.
Add a splash of apple cider vinegar or lemon juice just before serving to brighten the soup.
This soup tastes even better the next day as the flavors meld together.
How to Store & Freeze
To Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
To Store: Let the soup cool completely, then store in airtight containers in the fridge for up to 5 days.
Other Soup Recipes You’ll Love
- Spiced Butternut Squash and Pear Soup
- Easy Pumpkin and Lentil Soup
- Spiced Carrot and Ginger Soup
- Creamy Dairy Free Butternut Squash Soup
- Carrot, Apple and Celery Soup
- Easy White Bean Soup
FAQ
Final Thoughts
This is truly the best lentil soup recipe for anyone looking for something comforting, healthy, and full of flavor. Whether you’re new to lentils or already a fan, this version is one you’ll come back to over and over again. It’s easy to make, endlessly flexible, and has that cozy, from-scratch taste that turns a simple dinner into something memorable.
Serve it with crusty bread, a swirl of yogurt or a squeeze of lemon — and enjoy every nourishing bite.
Connect With Me
Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Spiced Lentil and Vegetable Soup
This spiced lentil vegetable soup is the perfect easy, one-pot meal for any season. It’s budget-friendly, full of flavor, and packed with wholesome ingredients. Whether you’re looking for a quick dinner or meal prep option, this recipe is guaranteed to warm you up and keep you full.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery sticks, diced
- 2 tsp cumin
- 1 tsp curry powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 can (14 oz) diced tomatoes
- 1 cup Yupik Brown Lentils
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper, to taste
- Red pepper flakes (optional)
- 1 cup chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat.Add diced onion and carrots, cooking for about 5 minutes until softened.
- Stir in garlic and celery, cooking for another 2 minutes.
- Stir in cumin, curry powder, basil, and oregano. Cook for 1 minute until fragrant.
- Add diced tomatoes, lentils, vegetable broth, and water. Season with salt and pepper to taste.
- Bring to a simmer and cook for about 30 minutes, or until the lentils are tender and the carrots are soft.
- Turn off the heat and stir in the chopped spinach. Let the soup sit for 5 minutes to allow the flavors to meld.
- Ladle into bowls and enjoy warm.
Notes
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: This soup freezes beautifully for up to 3 months. Reheat on the stovetop, adding extra broth if needed.
Make ahead: This soup tastes even better the next day as the flavors meld together.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 547mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 5g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
