Name: Easy Lentil Soup With Smashed Walnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, chopped; 1 large carrot, sliced into discs; 1 rib celery, chopped; 2 cloves garlic, grated; 1 teaspoon paprika (smoked or sweet); 1 teaspoon ground cumin; 1/4 teaspoon cinnamon (optional); 1 cup dried brown lentils (or 3 cups cooked lentils, or 2 cans lentils, rinsed); 6 cups vegetable broth (or reduced-sodium chicken broth); 3/4 teaspoon salt, or more to taste; 1/8 teaspoon black pepper; 4 ounces spinach; 1/3 cup walnuts, roughly chopped; 4 tablespoons fresh parsley or cilantro; 2 tablespoons extra virgin olive oil; Zest and juice of 1/2 lemon; 1/2 small clove garlic, grated (optional)

Why You’ll Love Easy Lentil Soup With Smashed Walnuts Recipe

This lentil soup is wholesome, flavorful, and easy to prepare with pantry-friendly ingredients. It’s packed with protein and vegetables, making it filling and nourishing. The walnut topping adds texture and freshness, while the spices create a warm and cozy flavor perfect for any season.

Ingredients

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

2 tablespoons extra virgin olive oil
1 onion, chopped
1 large carrot, sliced into discs
1 rib celery, chopped
2 cloves garlic, grated
1 teaspoon paprika, smoked or sweet
1 teaspoon ground cumin
¼ teaspoon cinnamon, optional
1 cup dried brown lentils
6 cups vegetable broth or reduced-sodium chicken broth
¾ teaspoon salt, or more to taste
⅛ teaspoon black pepper
4 ounces spinach
⅓ cup walnuts, roughly chopped
4 tablespoons fresh parsley or cilantro
2 tablespoons extra virgin olive oil
Zest and juice of ½ lemon
½ small clove garlic, grated, optional

Directions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for about 3 minutes, stirring often, until slightly softened.

Add the grated garlic, paprika, cumin, and cinnamon if using. Stir continuously for about 1 minute until fragrant, making sure the garlic does not brown.

Add the rinsed lentils, vegetable broth, salt, and black pepper. Stir well and bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 30–45 minutes, or until the lentils are tender. If using canned lentils, reduce the broth amount by half and simmer for about 15 minutes.

Use an immersion blender to blend a small portion of the soup directly in the pot. This creates a creamy texture while keeping some chunks intact. Stir in the spinach and cook for 1 minute until wilted.

To make the walnut gremolata, finely chop the walnuts and place them in a small bowl. Add the chopped parsley, grated garlic if using, olive oil, lemon zest, lemon juice, and a pinch of salt. Stir until combined. The mixture should remain coarse rather than smooth.

Ladle the soup into bowls and top with the walnut gremolata. Add a spoonful of yogurt if desired, and serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use red lentils for a softer, creamier soup with a shorter cooking time. Swap spinach for kale or Swiss chard for a heartier texture. Add diced potatoes or sweet potatoes for extra comfort and thickness. For a spicier version, include red pepper flakes or a pinch of cayenne pepper.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth or water when reheating. Warm gently on the stovetop over medium heat or microwave in short intervals until heated through. The walnut topping is best stored separately and added just before serving.

FAQs

Can I use canned lentils instead of dried lentils?

Yes, canned lentils work well and reduce the cooking time significantly.

What type of lentils are best for this soup?

Brown lentils are ideal because they hold their shape while becoming tender.

Can I freeze this lentil soup?

Yes, the soup freezes well for up to 3 months. Freeze without the walnut topping for best results.

Is the walnut topping necessary?

No, but it adds delicious crunch and bright flavor that complements the soup beautifully.

Can I make this soup vegan?

Yes, simply use vegetable broth and skip the yogurt topping.

How do I make the soup thicker?

Blend a larger portion of the soup or let it simmer a little longer uncovered.

Can I add more vegetables?

Absolutely. Zucchini, potatoes, tomatoes, or bell peppers all work well.

What can I serve with lentil soup?

Serve it with crusty bread, pita, crackers, or a fresh salad.

Can I make this soup in advance?

Yes, the flavors deepen over time, making it even better the next day.

Can I use another type of nut instead of walnuts?

Yes, chopped almonds, pecans, or pistachios can be used for a different flavor and texture.

Conclusion

Easy Lentil Soup With Smashed Walnuts is a cozy and nourishing recipe that combines simple ingredients with bold flavors. The creamy lentils, fresh greens, and crunchy walnut topping create a satisfying meal that’s perfect for busy weeknights or relaxed weekend dinners.

Easy Lentil Soup With Smashed Walnuts