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Ingredients for lentil vegetable soup including brown lentils, chopped carrots, translucent celery, tomato paste, and spinach.

The Best Hearty Lentil Vegetable Soup

This thick and hearty Lentil Vegetable Soup features plump brown lentils, vibrant carrots, and wilted spinach simmering in a rich reddish-brown tomato broth. Finished with a golden olive oil drizzle and fresh green parsley.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Mediterranean
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil 15ml, plus extra for drizzling
  • 1 medium yellow onion diced (about 1 cup / 150g)
  • 2 medium carrots diced (about 1 cup / 130g)
  • 2 ribs celery diced (about 1/2 cup / 75g)
  • 3 cloves garlic minced (about 1 tbsp / 9g)
  • 2 tbsp tomato paste 30g
  • 1 cup dried brown lentils 190g, rinsed and sorted
  • 1 can crushed tomatoes 14.5 oz / 411g
  • 4 cups vegetable broth 960ml
  • 1 tsp dried oregano 1g
  • 0.5 tsp crushed black pepper 1g, plus extra for garnish
  • 1 tsp kosher salt 6g
  • 2 cups fresh spinach leaves 60g
  • 2 tbsp fresh green parsley 8g, finely chopped

Equipment

  • 1 Dutch Oven Or a heavy-bottomed soup pot.
  • 1 Chef's Knife For dicing the vegetables.

Method
 

Make the Soup
  1. Place your Dutch oven over medium heat and pour in 1 tbsp (15ml) of olive oil. Add your diced onion, diced carrots, and diced celery. Sauté for 5-7 minutes until onions soften and celery becomes pale green and translucent.
  2. Stir in the minced garlic, 2 tbsp (30g) of tomato paste, and 1 tsp (1g) of dried oregano. Cook for about 2 minutes, stirring frequently until the tomato paste darkens.
  3. Pour in 1 cup (190g) rinsed brown lentils, 14.5 oz (411g) crushed tomatoes, 4 cups (960ml) vegetable broth, 1 tsp (6g) salt, and 1/2 tsp (1g) black pepper. Bring to a boil.
  4. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30-35 minutes until the lentils are plump and tender and the broth is a rich reddish-brown.
  5. Remove the pot from heat. Stir in 2 cups (60g) fresh spinach leaves and let sit for 2 minutes until soft and wilted.
  6. Ladle into rustic ceramic bowls. Drizzle with a swirl of golden olive oil, sprinkle with crushed black pepper and oregano flakes, and garnish with finely chopped fresh green parsley.

Notes

Rinse and Sort Lentils: Always check your dried lentils for small debris before cooking.
Acid Balance: Add a splash of lemon juice at the end if you prefer a brighter broth.