This vegan lentil soup with potatoes and spinach is hearty, healthy, and easy to make! It takes a little time to simmer, but it makes a large pot of delicious soup.
Here’s the deal with this soup – I’ve made many, many times and it’s really important to season it liberally. Lentils are truly delicious, but they’re even better when they are well spiced.
What’s Great about this Lentil Soup Recipe
This lentil soup is hearty and delicious. It’s so full of flavor because it’s packed with spices. This recipe is made in one pot so there’s very little clean-up.
It’s a perfect weeknight meal recipe – it’s affordable, only takes 20 minutes of prep, it’s full of fiber and protein, and it freezes well. Since it makes 6 servings, you’ll be able to pack some for lunch the next day or save it in the freezer for later.
The Secret to the Best Lentil Soup
What makes this the ultimate lentil soup recipe is the spices! A big pot of lentils, while filling, can be bland unless it’s well spiced.
This soup has a wonderful mix of spices that blend to create the Moroccan spice called Ras el Hanout, which in Arabic means “head of the shop”. The name basically means it’s top-shelf, signifying that this spice blend is usually the best thing in the shop.
It can be made from a variety of spices you probably already have and it usually includes cumin, cinnamon, turmeric, coriander, paprika, ginger, and cardamom. There’s no one canonical recipe for Ras el Hanout, so if there’s a spice that you think you’d like to add to this soup, I say go for it!
More Easy Soup Recipes You’ll Love
If you like soup (and I mean, who doesn’t?) you’ll love these other delicious soup recipes:
- Awesome Mexican Veggie Soup
- Udon Noodle Soup with Mushrooms
- The Ultimate Vegan Chili
- Slow Cooker Black Bean Soup
- Miso Ramen with Bok Choy
- Ribollita, a Rustic Italian Soup
Tips for this Lentil Soup Recipe
- The best lentils to use in this recipe are red, yellow, brown, and green lentils – they will all hold their shape well (ie. not become mush).
- Dice the potatoes, carrots, and onion into small pieces – this soup tastes best when you get a little of everything in each bite.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 15 baby carrots, sliced
- 8 baby potatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon each salt & pepper
- 2 cups green or brown lentils
- 8 cups vegetable broth
- 15 ounce can diced tomatoes
- 3 cups baby spinach
- Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let sauté for 4 minutes. Add the garlic and cook for another 30 seconds.
- Add the carrots and potatoes and sauté for an additional 2 minutes. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.
- Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and let simmer on low heat for 2 hours.
- Add the spinach to the saucepan and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.
- Add additional salt and pepper to taste.
Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1206mgCarbohydrates: 32gFiber: 9gSugar: 7gProtein: 9g