Description
This easy lentil soup is hearty, comforting, and packed with warm spices, tender vegetables, and nutritious lentils. Finished with a bright walnut gremolata, it delivers rich flavor and texture in every spoonful.
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)
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the 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 and cook for 1 minute until fragrant, making sure the garlic does not brown.
- Add the lentils, vegetable broth, salt, and black pepper. Stir well and bring to a gentle boil. Reduce heat and simmer uncovered for 30–45 minutes, until the lentils are tender. If using canned lentils, use half the broth and simmer for only 15 minutes.
- Use an immersion blender to blend a small portion of the soup directly in the pot to create a creamy but chunky texture. Stir in the spinach and cook for 1 minute until wilted. Taste and adjust seasoning if needed.
- To make the walnut gremolata, finely chop the walnuts and place them in a small bowl. Add the parsley, grated garlic if using, olive oil, lemon zest, lemon juice, and a pinch of salt. Stir until combined. The mixture should remain coarse.
- Ladle the soup into bowls. Add a spoonful of yogurt if desired, then top with the walnut gremolata and serve warm.
Notes
- Use smoked paprika for a deeper, richer flavor.
- Canned lentils can be used for a quicker version of the soup.
- The walnut gremolata adds freshness and crunch, so add it just before serving.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 13 g
- Protein: 15 g
- Cholesterol: 0 mg
