Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 can 14 oz diced tomatoes
- 1 cup black lentils rinsed and drained
- 4 cups vegetable broth
- 1 bay leaf
- 1 cup baby spinach
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat for about 30 seconds.
- Add the onion, carrots, and celery. Cook for 6–7 minutes until the vegetables begin to soften.
- Stir in the garlic, tomato paste, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
- Add the diced tomatoes, black lentils, vegetable broth, and bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the spinach and lemon juice.
- Let the soup sit for 1–2 minutes until the spinach wilts. Season with salt and pepper to taste before serving.
Notes
You’ll love this black lentil soup because it’s hearty, healthy, and incredibly easy to make in one pot. It’s loaded with plant-based protein, fiber, vegetables, and warming spices that create rich flavor in every bite. This soup is perfect for meal prep, naturally vegetarian and vegan, budget-friendly, and satisfying enough for lunch or dinner. Plus, the leftovers taste even better the next day.
Tried this recipe?Let us know how it was!