Description
This cozy bowl of Grandma’s Lentil Soup is filled with nourishing lentils, tender potatoes, and savory vegetables simmered in a perfectly seasoned broth. It’s hearty, wholesome, and full of old-fashioned flavor — ideal for cold evenings, meal prep, or when you need something soothing and satisfying.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cups chopped tomatoes (fresh or canned)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
2 bay leaves
1 cup green or brown lentils, rinsed
6 cups vegetable broth
2 medium potatoes, peeled and diced
2 cups spinach or other greens
Salt and pepper to taste
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
2. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add chopped tomatoes, cumin, paprika, thyme, and bay leaves. Let it cook for 2 to 3 minutes to release flavor.
4. Pour in lentils and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 25 to 30 minutes.
5. Add diced potatoes and cook for another 15 minutes until tender.
6. Stir in spinach or greens in the last 5 minutes of cooking until wilted.
7. Season with salt and pepper to taste. Remove bay leaves before serving. Enjoy hot with crusty bread.
Notes
For a thicker consistency, mash some of the lentils and potatoes in the pot before serving.
This soup tastes even better the next day after the flavors deepen overnight.
You can swap spinach for kale, Swiss chard, or collard greens — just simmer tougher greens longer.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 630mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Keywords: lentil soup, healthy soup, vegan soup, grandma’s recipes