lentil soup with crusty bread on the side

Lentil Soup

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CategoryTags, , DifficultyBeginner

This lentil soup is not only budget-friendly and simple, but it's packed with healthful nutrients! Pair with a piece of fresh crusty bread and you're set.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 tbsp olive oil
 1 medium onionchopped
 3 cloves garlicminced
 2 medium carrotspeeled and chopped
 2 celery ribschopped
 14 oz can crushed tomatoes
 2 cups dry orange lentils
 7 cups vegetable broth
 ½ tsp ground cumin
 ½ tsp ground coriander
 1 tsp salt
 3 cups baby spinachfresh, sliced into ribbons
 14 oz can of pumpkinnot the pie filling kind
 1 lemon juiced (2 tbsp)
1

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 4-5 minutes.

2

Now add the can of tomatoes (with juices), can of pumpkin, lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir to incorporate everything.

3

Bring to a boil, then lower heat to a simmer and cook for about 30 Minutes, until the lentils are tender and the soup has thickened.

4

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

5

Recipe Notes:
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.

Nutrition Facts

0 servings

Serving size

Ingredients

 2 tbsp olive oil
 1 medium onionchopped
 3 cloves garlicminced
 2 medium carrotspeeled and chopped
 2 celery ribschopped
 14 oz can crushed tomatoes
 2 cups dry orange lentils
 7 cups vegetable broth
 ½ tsp ground cumin
 ½ tsp ground coriander
 1 tsp salt
 3 cups baby spinachfresh, sliced into ribbons
 14 oz can of pumpkinnot the pie filling kind
 1 lemon juiced (2 tbsp)

Directions

1

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 4-5 minutes.

2

Now add the can of tomatoes (with juices), can of pumpkin, lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir to incorporate everything.

3

Bring to a boil, then lower heat to a simmer and cook for about 30 Minutes, until the lentils are tender and the soup has thickened.

4

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

5

Recipe Notes:
- For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
- This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
- May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.

Notes

Lentil Soup
IngredientsDirections