Creamy & Comforting Lentil Soup Recipe

Creamy & Comforting Lentil Soup Recipe

This lentil soup is hearty, creamy without any dairy, and packed with protein without using meat. It’s made from simple pantry staples and comes together in just about 20 minutes of simmering. Perfect for a cozy, nutritious meal!

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Course: Main Course, Soup

Cuisine: Mediterranean, Middle Eastern

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 282kcal

Ingredients

2 medium carrots, peeled and diced
1 medium yellow onion, diced
4 4 cloves garlic, minced
2 cups dried red lentils (about 1 pound)
3 tbsp olive oil
1 tbsp tscurry powder
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp kosher salt
1 can (15-ounce) tomato sauce
6 cups low-sodium vegetable or chicken broth
5 cups baby spinach (or baby kale)

Instructions

Prepare the Ingredients:

Dice the carrots and onion, then mince the garlic.
Rinse the lentils under cool water using a fine-mesh strainer, removing any debris. Set aside.

Sauté the Vegetables:

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add diced carrots and onion, and cook for about 5 minutes until softened.
Stir in garlic, curry powder, cumin, thyme, and salt. Cook for about 1 minute until fragrant.

Simmer the Soup:

Add the rinsed lentils, tomato sauce, and broth. Stir well to combine.
Bring to a gentle simmer, then cover and cook for 18–22 minutes, stirring occasionally, until the lentils are tender.

Finish & Serve:

Remove from heat and stir in the spinach until wilted.
Serve hot and enjoy!

Nutrition

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