There’s something so comforting about a bowl of warm, velvety soup, and this Creamy Lentil Soup with Spices Recipe fits the bill perfectly. It’s packed with wholesome ingredients and fragrant spices that make every spoonful a cozy hug on a chilly day.
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Why You'll Love This Recipe
I’ve made this soup more times than I can count, and it always delivers—warm, nourishing, and full of flavor without any fuss. What makes this Creamy Lentil Soup with Spices Recipe stand out is how it balances hearty lentils with bright lemon and cozy spices.
- One-pot convenience: Everything cooks together making cleanup a breeze.
- Rich, creamy texture without cream: Blending part of the soup creates that silky feel naturally.
- Bold, layered spices: Cumin, coriander, and smoked paprika give it an irresistible depth.
- Easy to customize: You can swap greens, adjust spices, or add extra heat if you like.
Ingredients & Why They Work
Every ingredient in this soup plays a role, combining to create a hearty, flavorful meal. Lentils give it substance and protein, while the spices add a warm, aromatic punch. Plus, the fresh lemon juice brightens the whole dish beautifully.
- Olive oil: Helps sauté the aromatics and adds a subtle fruity richness.
- Onion: Provides a sweet, savory base that deepens the flavor.
- Garlic: Boosts the aroma and gives a gentle spicy warmth.
- Carrots: Adds natural sweetness and texture.
- Celery: Brings fresh, herbal notes and a nice crunch before cooking down.
- Crushed tomatoes: Offers acidity and a hint of umami that balance the earthiness of lentils.
- Green or brown lentils: The star of the soup, delivering fiber, protein, and a nutty flavor.
- Vegetable broth: The cooking liquid that infuses the soup with depth.
- Ground cumin: Adds a warm, smoky spice.
- Ground coriander: Provides citrusy, floral notes.
- Smoked paprika: Brings subtle smokiness and a vibrant color.
- Salt: Essential to pull all the flavors together.
- Baby spinach (or kale): Loaded with nutrients and wilts perfectly into the warm soup.
- Lemon juice: The secret ingredient that brightens and balances the creamy richness.
Make It Your Way
I love to switch up the greens depending on the season—spinach is quick and tender, but kale works great if you want extra bite. And sometimes, I add a pinch of red pepper flakes when I’m craving a little heat. Feel free to make this soup truly yours!
- Variation: Toss in some diced sweet potatoes or butternut squash for a slightly sweeter spin—I’ve found it works wonderfully and adds a lovely texture.
Step-by-Step: How I Make Creamy Lentil Soup with Spices Recipe
Step 1: Sauté the Aromatics
I start by heating olive oil in a large pot over medium heat. Then I toss in the chopped onion, garlic, carrots, and celery. Stirring frequently, I cook them for about 4 to 5 minutes until they’re soft and fragrant—this is where your kitchen starts to smell like comfort in a pot.
Step 2: Build the Soup Base
Next, I add the can of crushed tomatoes with their juices, the lentils, vegetable broth, and all the spices—cumin, coriander, and smoked paprika. Give everything a good stir so those flavors start mingling right away.
Step 3: Simmer Until Tender
Bring the pot to a boil, then turn the heat down to let it simmer gently for about 30 minutes. The lentils should be tender, and the soup should thicken nicely. This is where patience pays off—avoid stirring too vigorously to keep those lentils intact.
Step 4: Make It Creamy
For that creamy texture, I use my immersion blender right in the pot and pulse several times until it’s just the right consistency. If you don’t have one, blending 1-2 cups in a regular blender and returning it to the pot works just fine too. It’s all about that lovely, velvety mouthfeel.
Step 5: Add Greens and Brighten Flavors
Lastly, stir in the baby spinach and lemon juice. The spinach wilts almost instantly, and the lemon juice lifts the flavors beautifully. Don’t forget to season with salt to taste—this step really makes the soup sing!
Top Tip
From my many adventures making this soup, I’ve learned a few tricks that really help bring it to the next level—stuff I wish someone told me the first time I made it!
- Don’t skip the lemon juice: Adding it at the end cuts through the richness and brightens the entire dish.
- Use an immersion blender: It’s easier and less messy than transferring hot soup back and forth to a regular blender.
- Season gradually: Start with less salt and taste as you go to avoid oversalting.
- Mind the spices: Toast the cumin and coriander briefly in the pot before adding liquids for a deeper flavor if you have time.
How to Serve Creamy Lentil Soup with Spices Recipe
Garnishes
I’m a big fan of finishing this soup with a dollop of plain yogurt or a sprinkle of fresh chopped parsley to add freshness and a creamy cool contrast. A drizzle of good olive oil on top doesn’t hurt either, especially if you like a little richness.
Side Dishes
Pair it with crusty bread for dunking, or a simple green salad. To round out the meal, I sometimes serve it with warm pita or even a grain like quinoa for extra heartiness.
Creative Ways to Present
For special occasions, I like to serve it in mini bread bowls or garnish with roasted chickpeas for crunch. Adding a swirl of chili oil or a sprinkle of toasted nuts can make it feel extra special and festive.
Make Ahead and Storage
Storing Leftovers
After it cools, I store the soup in airtight containers in the fridge. It keeps really well for up to 4 days and actually tastes even better the next day once the flavors meld.
Freezing
I freeze portions in individual containers or freezer bags and find it reheats beautifully without any loss of texture. Just thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, stir the soup occasionally and add a splash of water or broth if it’s gotten too thick. I always add a squeeze of fresh lemon juice at this point to revive the bright flavors.
Frequently Asked Questions:
Red lentils cook much faster and tend to become mushy, so if you use them, reduce the simmering time and skip the blending step since red lentils break down quickly.
If you don’t have smoked paprika, regular paprika works fine and you can add a tiny pinch of cumin or chili powder to replicate that smoky depth.
Absolutely! All ingredients are naturally gluten-free, but just double-check your vegetable broth label to be certain.
Yes! This recipe is already vegan since it uses vegetable broth and no dairy. Just avoid adding yogurt garnishes if you’re strictly plant-based.
Final Thoughts
This Creamy Lentil Soup with Spices Recipe has become such a staple in my kitchen because it’s simple, flexible, and endlessly satisfying. Whether you're cooking for a busy weeknight or warming up a crowd, this soup always feels like a little act of love. Give it a try—you’ll soon want to keep this recipe close at hand, just like I do.
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Creamy Lentil Soup with Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This hearty and flavorful lentil soup is packed with nutritious ingredients including lentils, fresh vegetables, and bold spices. It's a one-pot recipe that's easy to make, perfect for a comforting lunch or dinner, and offers a healthy dose of protein and fiber.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat and Sauté: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently for about 4-5 minutes until the vegetables are softened and fragrant.
- Add Main Ingredients: Add the can of crushed or diced tomatoes (including juices), lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir well to incorporate all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 30 minutes until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend the soup a few times directly in the pot, or blend 1-2 cups in a regular blender and return it to the pot.
- Finish and Season: Stir in the baby spinach ribbons (or kale) and the lemon juice. Allow the spinach to wilt for about one minute. Taste and season with salt to your preference.
Notes
- This soup is best served fresh but can be refrigerated for up to 3 days and reheated.
- For a creamier texture, blend part of the soup as described or add a splash of coconut milk or cream.
- You can substitute kale or Swiss chard for spinach according to your preference.
- Adjust spices to taste; smoked paprika adds a subtle smokiness but can be reduced or omitted if desired.
- For added protein, consider topping with a dollop of Greek yogurt or a sprinkle of Parmesan cheese (note this will affect diet classification).
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
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