Name: Spanish Lentil Soup with Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 2 medium potatoes, diced; 1 red bell pepper, diced; 1 can (14 oz) crushed tomatoes; 1 1/2 cups green or brown lentils, rinsed; 6 cups vegetable broth; 2 tsp smoked paprika; 1 tsp ground cumin; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This Spanish lentil soup is warm, earthy, and satisfying. It features simple, inexpensive ingredients yet delivers bold, rich flavors. The lentils cook down into a creamy base while the vegetables add color and texture. It’s naturally vegan, gluten-free, and easy to customize with the vegetables you have on hand. Plus, it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Garlic
Carrots
Celery
Potatoes
Red bell pepper
Crushed tomatoes
Green or brown lentils
Vegetable broth
Smoked paprika
Ground cumin
Bay leaf
Salt and pepper
Fresh parsley for garnish

Directions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
Stir in garlic, red bell pepper, cumin, and smoked paprika. Cook for 1–2 minutes until fragrant.
Add potatoes, lentils, crushed tomatoes, bay leaf, and vegetable broth. Stir well.
Bring to a boil, then reduce heat and simmer for 30–35 minutes, until lentils and potatoes are tender.
Remove bay leaf, season with salt and pepper, and adjust spices as desired.
Garnish with fresh parsley before serving.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

Add zucchini, spinach, or kale for extra greens.
Use red lentils for a creamier texture and quicker cooking time.
Add a pinch of chili flakes or cayenne for a spicy kick.
Swap potatoes for sweet potatoes or butternut squash.
Blend part of the soup for a thicker, creamier consistency.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What type of lentils work best for Spanish lentil soup?

Green or brown lentils hold their shape well and are commonly used in Spanish-style soups.

Do I need to soak the lentils before cooking?

No, green and brown lentils don’t require soaking, just rinse them before use.

Can I use red lentils instead?

Yes, but they will create a creamier, less chunky texture and cook more quickly.

Is this soup gluten-free?

Yes, as long as your vegetable broth is gluten-free.

Can I make this soup oil-free?

Yes, sauté the vegetables in a splash of broth instead of olive oil.

Can I add other protein sources?

Yes, chickpeas or white beans make great additions alongside the lentils.

How do I thicken the soup?

Mash some of the lentils and potatoes with a spoon or blend a portion of the soup.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours.

What herbs go well in this soup?

Bay leaf, parsley, thyme, and oregano all complement the Spanish flavors.

What can I serve with Spanish lentil soup?

It pairs perfectly with crusty bread, a fresh salad, or roasted vegetables.

Conclusion

Spanish lentil soup with vegetables is a hearty, nourishing, and budget-friendly dish that’s easy to prepare and full of rich, comforting flavors. With its combination of tender lentils, colorful vegetables, and smoky spices, this soup is perfect for weeknight dinners, meal prep, or serving to guests. It’s a wholesome recipe that will quickly become a staple in your kitchen.

Spanish Lentil Soup with Vegetables