Easy 30-Minute Lentil Soup

Lentil soup is the ultimate one-pot comfort food that’s as nutritious as it is delicious. This quick and easy version uses wholesome ingredients and warm spices to create a deeply satisfying bowl in just 30 minutes. Whether you’re cooking on a chilly night or meal prepping for the week, this lentil soup recipe will warm your body and soul — no soaking required.

Why You’ll Love This Recipe

Fast & Easy: Ready in 30 minutes, start to finish
One-Pot Wonder: Less mess, more flavor
Healthy & Filling: Packed with fiber, plant protein, and veggies
Customizable: Use your favorite greens and spices
Vegan & Gluten-Free: Naturally fits many diets

Ingredients

Soup Base

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

Main Soup Ingredients

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

To Finish

• 3 cups baby spinach, sliced
• Juice of 1 lemon (about 2 tbsp)
• Black pepper, to taste

Optional Garnishes

• Extra lemon wedges
• Fresh parsley, chopped
• Crusty bread for serving

Instructions

1. Sauté the Base
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring often, until veggies soften and become fragrant.
2. Add Lentils & Spices
   Stir in tomatoes, lentils, broth, smoked paprika, cumin, coriander, and salt. Mix well.
3. Simmer
   Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until lentils are tender and the soup thickens.
4. Add Spinach & Lemon
   Stir in the spinach and lemon juice. Let the spinach wilt for 1–2 minutes. Season with additional salt and black pepper to taste.
5. Serve
   Ladle into bowls and serve hot with crusty bread and optional garnishes.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Nutrition Facts (Per Serving)

Calories: 335
Protein: 18g
Carbohydrates: 54g
Fat: 6g
Fiber: 16g
Sugar: 9g
Sodium: 780mg

Tips & Variations

Use Red Lentils: For a creamier soup, swap in red lentils (they cook in 20 mins and break down completely)
No Spinach?: Use kale instead, just add it 5 minutes earlier
Creamy Finish: Pulse 2–3 times with an immersion blender for a silky texture
Add Extra Veggies: Try zucchini, potatoes, or bell peppers
More Spice: Add cayenne or red pepper flakes for a kick

FAQs

Do I need to soak the lentils?
No soaking required! Just rinse and pick over before using.

Can I freeze lentil soup?
Yes! Cool completely and freeze for up to 3 months. Reheat with extra broth if thickened.

How do I reheat leftovers?
Gently reheat on the stovetop with a splash of water or broth to loosen the texture.

Is this soup high in protein?
Yes — 18 grams per serving, all from plant-based ingredients.

Lentil Soup

This lentil soup is hearty, flavorful, and nourishing — a perfect plant-based dinner that comes together fast with pantry staples and fresh veggies.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 335 kcal

Equipment

• Large soup pot
• – Wooden spoon
• Ladle
• – Immersion blender (optional)

Ingredients

  

• Base
• 2 tbsp olive oil
• 1 yellow onion chopped
• 3 garlic cloves minced
• 2 carrots chopped
• 2 celery ribs chopped
• Soup
• 1 can 14 oz diced or crushed tomatoes
• 2 cups green or brown lentils
• 7 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp salt
• Finish
• 3 cups baby spinach
• Juice of 1 lemon
• Black pepper to taste
• Optional Garnish
• Parsley
• Lemon wedges
• Bread

Instructions

 

• Sauté onion, garlic, carrots, and celery in oil for 5 minutes.
• Add lentils, tomatoes, broth, and spices. Stir well.
• Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
• Stir in spinach and lemon juice. Let spinach wilt.
• Season and serve hot.

Notes

Use kale or chard if you don’t have spinach

Blending a bit of soup adds creamy texture

Let it sit — it tastes even better the next day

Keyword lentil soup

Conclusion

This lentil soup is the kind of cozy meal that’s ready when you need it most. With pantry staples and simple steps, it’s a recipe you’ll come back to again and again. Serve it with crusty bread or a fresh salad, and you’ve got a satisfying dinner on the table in under an hour — without stress.