Description
A hearty and rustic Spanish-inspired lentil soup made with lentils, root vegetables, and smoky spices simmered in a flavorful broth. Nutritious, comforting, and perfect for meal prep or family dinners.
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)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.
- 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 to combine.
- Bring to a boil, then reduce heat and simmer for 30–35 minutes, until lentils and potatoes are tender.
- Remove the bay leaf, season with salt and pepper, and adjust spices as desired.
- Garnish with fresh parsley before serving.
Notes
- Add zucchini, spinach, or kale for extra greens.
- Use red lentils for a creamier, faster-cooking soup.
- Swap potatoes for sweet potatoes or butternut squash.
- Blend part of the soup for a thicker consistency.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 300
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
