One-Pot Red Lentil and Vegetable Soup

This red lentil soup is the kind of recipe that earns a permanent spot in your rotation. It uses pantry staples, cooks in one pot, and turns a handful of vegetables into a hearty bowl packed with plant protein and fiber from the lentils. Red lentils cook quickly and soften into the broth, so there is no soaking and no fuss. It also keeps well, which makes it perfect for lunches.

• Prep time: 15 minutes
• Cook time: about 35 minutes
• Servings: 4 to 6 bowls

On this page

1. Ingredients
2. Steps
3. Storage and reheating tips
4. Simple swaps
5. Serving ideas
6. Our verdict

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 cup dried red lentils, rinsed
• 1 can (about 14.5 oz / 400 g) diced tomatoes, with their juice
• 5 cups low-sodium vegetable broth
• 2 large handfuls of baby spinach (about 2 cups)
• Juice of 1/2 lemon, plus extra wedges for serving
• Salt and black pepper to taste
• Optional: chopped fresh parsley or cilantro, a spoonful of plain yogurt, or a pinch of chili flakes to finish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring now and then, for 6 to 8 minutes until softened.
3. Stir in the garlic, cumin, smoked paprika, and turmeric. Cook for about 1 minute, until fragrant.
4. Add the rinsed lentils, diced tomatoes, and broth. Stir and bring to a boil.
5. Reduce the heat to a gentle simmer, partly cover, and cook for 20 to 25 minutes, stirring occasionally, until the lentils are soft and starting to break down.
6. For a creamier texture, blend part of the soup with an immersion blender, or carefully transfer about 2 cups to a blender and return it to the pot. Let hot soup cool slightly and vent the blender lid.
7. Stir in the spinach and cook for 1 to 2 minutes until wilted.
8. Add the lemon juice, then season with salt and pepper. If the soup is too thick, add a splash of water or broth.
9. Ladle into bowls and finish with herbs, yogurt, or chili flakes if you like.

Storage and reheating tips

Simple swaps

• Lentils: yellow split lentils work in a similar way. Brown or green lentils hold their shape and may need extra cooking time and liquid.
• Vegetables: add diced sweet potato, zucchini, or bell pepper with the onion, or swap the spinach for chopped kale (cook it a few minutes longer).
• Spices: try curry powder, or a little ground coriander and ginger, in place of the paprika.
• Creamy finish: stir in a splash of light coconut milk at the end.
• Broth: chicken broth works if you do not need the soup to be vegetarian.

Serving ideas

Serve the soup with a slice of whole-grain bread or a simple side salad for an easy, filling meal. For lunches, pack it in an insulated container and keep the lemon wedge and herbs separate until you eat. It is also good spooned over a little cooked rice or quinoa for a thicker, stew-like bowl.

We have not included nutrition numbers here, because they change with the exact broth, portion size, and toppings you use. Check the labels on your own ingredients if you track anything precisely.