Do lentils need soaking first?

No, brown and green lentils do not need to be soaked. Rinse lentils well under cold water to remove dirt and other debris.

Why does my lentil soup taste bland?

If your soup is too watery or tasteless, try adding more flavor to your broth. Roast all vegetables before continuing with other instructions. Sauté spices and tomato paste in oil for a minute or two before adding the broth. This will make your soup tastier than if you had added spices and tomato paste directly to the broth. Use high-quality vegetable broth and add lemon juice to finished soup. I do not add salt to my soup until the lentils are cooked and add lemon juice to finished soup.

Can I make it creamier?

Add 1/2 cup of canned full-fat coconut milk or cashew cream to the soup during the final cooking step. Either ingredient will help make the soup creamy. Select the ingredient based on what is already in your pantry.

How long does lentil soup keep?

Leftover soup can be refrigerated for up to 5 days in a tightly covered container. Leftover soup often tastes better after being refrigerated overnight.

Can I freeze lentil soup?

Lentil soup can be frozen after it cools. Lentil soup can be stored in the freezer for up to 3 months using freezer containers or bags. Lentil soup thawed in the refrigerator overnight can be reheated on the stove over low to medium heat and thinned with water or broth, if needed.

Vegetarian Lentil Soup with Lemon and Spinach

By Felix GrantOct 29, 2026

Prep

15 min

Cook

45 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Brown or green lentils are my recommendation for soup, more resistant to becoming mush than other varieties. Tomato paste and spices, including cumin, coriander, and smoked paprika, cooked in oil for flavor; spices are cooked in the oil for 1 minute before adding the broth.

Vegetarian Lentil Soup with Lemon and Spinach

I cook vegetables in a large Dutch oven with garlic along with onions and other vegetables for 5 to 7 minutes. I brown tomato paste and other spices in the Dutch oven for 1 more minute with the vegetables. The vegetables cook down and caramelize. Browning the spices adds flavor from cumin and paprika.

After boiling the broth, the pot is covered and cooked on low heat for 40-45 minutes or until lentils are cooked but still firm (I like firm lentils). Spinach is added after cooking has stopped and the pot is removed from heat. Salt is added at the end to avoid tough lentils, and fresh lemon juice is added last.

These bowls are filling. I offer hard rolls for dipping with meals. Consider adding other foods to the lunch menu, such as green salads and vinaigrettes, and crostini with feta and green olive spreads.

Reasons to make this

Brown and green lentils stay firm when cooked and are easy to see in each mouthful of a dish.
Tomato paste and other dried spices are cooked in oil for one minute. Broth is then added.
Three cups of spinach added to the pot with the lentils will not take over the lentils when cooked.
Parsley stays green at the table.
Vegetable broth is added to the pot. Canned tomatoes and lentils are pantry staples.
A large pot is used to cook everything except the final portion of spinach.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.

Cook the onion, carrots, and celery, stirring occasionally, until softened, about 5-7 minutes.

Add the garlic and cook for another minute, until fragrant.

Stir in the tomato paste, cumin, coriander, and smoked paprika.

Cook for 1 minute, stirring constantly.

Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, and bay leaf, then bring the soup to a boil.

Reduce the heat to low, cover, and simmer for 40-45 minutes, until the lentils are tender but not mushy.

Remove the pot from the heat and discard the bay leaf.

Stir in the spinach until it has wilted completely.

Stir in the lemon juice and parsley.

Season with salt and black pepper to taste, then ladle into bowls and serve warm.

FAQ

Brown and green lentils are my preferred options, as they remain intact when cooked and add texture to the soup. Red and yellow lentils cook faster and can be blended into a smooth soup.

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Lunch Dinner Soups & Stews Vegetarian Meal Prep Stovetop

Vegetarian Lentil Soup with Lemon and Spinach

Name: Vegetarian Lentil Soup with Lemon and Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion (finely chopped); 2 large carrots (peeled and diced); 2 stalks celery (diced); 4 cloves garlic (minced); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1 1/2 cups brown or green lentils (rinsed); 1 can diced tomatoes (14.5 oz, undrained); 8 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; 3 cups fresh spinach (packed); 2 tbsp fresh lemon juice; 1/4 cup fresh parsley (chopped); salt (to taste); black pepper (to taste)

By Felix GrantOct 29, 2026

Prep

15 min

Cook

45 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Reasons to make this

Brown and green lentils stay firm when cooked and are easy to see in each mouthful of a dish.
Tomato paste and other dried spices are cooked in oil for one minute. Broth is then added.
Three cups of spinach added to the pot with the lentils will not take over the lentils when cooked.
Parsley stays green at the table.
Vegetable broth is added to the pot. Canned tomatoes and lentils are pantry staples.
A large pot is used to cook everything except the final portion of spinach.

Ingredients

Servings6

•2 tbsp olive oil
•1 large onion (finely chopped)
•2 large carrots (peeled and diced)
•2 stalks celery (diced)
•4 cloves garlic (minced)
•2 tbsp tomato paste
•1 tsp ground cumin
•1 tsp ground coriander
•½ tsp smoked paprika
•1 ½ cups brown or green lentils (rinsed)
•1 can diced tomatoes (14.5 oz, undrained)
•8 cups vegetable broth
•1 tsp dried thyme
•1 bay leaf
•3 cups fresh spinach (packed)
•2 tbsp fresh lemon juice
•¼ cup fresh parsley (chopped)
•salt (to taste)
•black pepper (to taste)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
2
Cook the onion, carrots, and celery, stirring occasionally, until softened, about 5-7 minutes.
3
Add the garlic and cook for another minute, until fragrant.
4
Stir in the tomato paste, cumin, coriander, and smoked paprika.
5
Cook for 1 minute, stirring constantly.
6
Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, and bay leaf, then bring the soup to a boil.
7
Reduce the heat to low, cover, and simmer for 40-45 minutes, until the lentils are tender but not mushy.
8
Remove the pot from the heat and discard the bay leaf.
9
Stir in the spinach until it has wilted completely.
10
Stir in the lemon juice and parsley.
11
Season with salt and black pepper to taste, then ladle into bowls and serve warm.

FAQ

Brown and green lentils are my preferred options, as they remain intact when cooked and add texture to the soup. Red and yellow lentils cook faster and can be blended into a smooth soup.