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Smoky Lentil Soup with Lemon

Smoky lentil soup with lemon is a one-pot recipe with tender lentils, softened vegetables, and a lightly thickened broth. Blend a few pulses for a thicker texture, then wilt spinach and finish with bright lemon juice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
onion
  • 1 onion
carrots
  • 2 carrots
celery ribs
  • 2 celery ribs
garlic cloves
  • 4 garlic cloves
ground cumin
  • 1 tsp ground cumin
smoked paprika
  • 1 tsp smoked paprika
dried thyme
  • 0.5 tsp dried thyme
tomato paste
  • 2 tbsp tomato paste
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
brown or green lentils
  • 1.5 cup brown or green lentils rinsed
vegetable broth
  • 6 cup vegetable broth
bay leaves
  • 2 bay leaves
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
baby spinach
  • 3 cup baby spinach
lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the vegetables
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Wait until the oil is shimmering for a glossy surface before adding vegetables.
  2. Add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened. Stir occasionally so the mixture cooks evenly and loses its crunch.
Build the smoky base
  1. Stir in the garlic, ground cumin, smoked paprika, dried thyme, and tomato paste and cook for 1 minute. Cook until fragrant and darker, with the tomato paste clinging to the vegetables.
Simmer the soup
  1. Add the diced tomatoes, brown or green lentils, vegetable broth, and bay leaves. Scrape the pot bottom to loosen any browned bits for extra flavor.
  2. Bring to a boil, then lower the heat and simmer, partly covered, for 30 to 35 minutes, until the lentils are tender. Look for steady bubbles and a thickening broth as the lentils soften.
  3. Remove the bay leaves. Take them out before blending so they don’t leave any texture behind.
Thicken and finish
  1. Blend a few pulses with an immersion blender for a thicker texture, if desired. Blend just enough to partially thicken while leaving some lentils intact.
  2. Stir in the baby spinach until wilted. The soup should turn greener within about a minute.
  3. Stir in the lemon juice, salt, and black pepper and serve. Taste and adjust only if needed, then dish out hot.

Notes

For best texture, keep blending to a few short pulses so the soup stays spoonable with visible lentils. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze in portions and thaw overnight in the fridge before reheating. Dietary swap: use regular canned diced tomatoes and swap the vegetable broth for a low-sodium version if you’re reducing salt.