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Easy lentil soup recipe in white bowl with fresh parsley garnish, served with crusty bread, showing thick hearty texture with visible vegetables and tender lentils

Quick & Easy Lentil Soup Recipe (Meal Prep Friendly!)

A hearty and nutritious lentil soup recipe packed with protein, fiber, and rich aromatics, ready in just 50 minutes for the perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: International
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1½ cups 300g green or brown lentils, rinsed
  • 6 cups vegetable broth or chicken broth
  • 1 can 14 oz diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups baby spinach optional
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté 5-7 minutes until softened and onion is translucent.
  3. Stir in garlic and tomato paste. Cook 1-2 minutes until paste darkens.
  4. Add lentils, broth, diced tomatoes, cumin, paprika, bay leaf, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer 30-35 minutes until lentils are tender.
  6. Stir in spinach during last 2-3 minutes of cooking until wilted.
  7. Remove bay leaf, stir in lemon juice, and adjust seasoning. Garnish with parsley and serve.

Notes

For a lightly creamy texture, blend a portion of the soup and return it to the pot. Always add lemon juice at the end to brighten the flavors.