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A close-up macro shot of a spoonful of lentil soup, showing the thick texture with lentils, diced carrots, and fresh parsley.

Easy 30-Minute Lentil Soup

Hilary PARKER
This is the coziest, quickest, and most flavorful Easy 30-Minute Lentil Soup you will ever make! It’s a rich, aromatic, and deeply satisfying one-pot meal that tastes like it’s been simmering for hours. Perfect for a busy weeknight, it's packed with plant-based protein, loaded with veggies, and naturally vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American, Mediterranean
Servings 6
Calories 335 kcal

Ingredients
  

For the Soup Base:

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 celery ribs chopped

For the Lentil Soup:

  • 1 can 14 ounces crushed or diced tomatoes, with juices
  • 2 cups dried green or brown lentils rinsed and picked over
  • 7 cups vegetable broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon salt or to taste

For Finishing:

  • 3 cups baby spinach sliced into ribbons
  • 1 lemon juiced (about 2 tablespoons)
  • Additional salt and black pepper to taste

For Serving (Optional):

  • Crusty bread for dipping
  • Extra lemon wedges
  • Fresh parsley chopped

Instructions
 

  • Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté, stirring frequently, for 4-5 minutes until the vegetables begin to soften and become fragrant.
  • Add Lentils & Seasonings: Add the canned tomatoes (with their juices), rinsed lentils, vegetable broth, smoked paprika, cumin, and coriander. Stir everything together to combine.
  • Simmer Until Tender: Increase the heat and bring the soup to a boil. Immediately reduce the heat to low and let it simmer, uncovered, for about 30 minutes. The soup is ready when the lentils are tender (but not mushy) and the soup has thickened. Stir occasionally.
  • Add Greens & Lemon: Once the lentils are tender, reduce the heat to low. Stir in the sliced spinach ribbons and the fresh lemon juice. The spinach will wilt in 1-2 minutes.
  • Finish & Serve: Taste the soup and season generously with salt and black pepper until the flavors pop. Ladle the hot soup into bowls and serve immediately with crusty bread and extra lemon wedges.

Notes

  • For a Creamier Soup: Use an immersion blender to pulse the soup 3-4 times right in the pot. This will partially blend it, creating a creamier texture while still leaving plenty of whole lentils.
  • Lentil Type: This recipe works best with green or brown lentils, as they hold their shape. Red lentils can be used, but they will break down completely and create a much thicker, puree-style soup (and will likely cook in 20 minutes).
     
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. The soup will thicken as it sits; simply add a splash of broth or water when reheating. It also freezes beautifully for up to 3 months.

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 54gProtein: 18gFat: 6gSaturated Fat: 1gSodium: 780mgFiber: 16gSugar: 9g
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