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Hearty and Savory Lentil Soup

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It's soup season, and you will want to try this savory recipe!

We love a good soup here at Women of Today (who doesn’t?), and this recipe for Hearty and Savory Lentil Soup does not disappoint!

If you are a fan of lentils, then we highly suggest you give this one a try… Not only is it packed with amazing nutrition and flavor, but you can make a big batch of it and keep enjoying it for days! You can also freeze this recipe and pull it out whenever you need of a quick + healthy meal.

We also love that this gluten-free recipe can easily be made vegan by opting to use vegetable broth vs. chicken broth (both ways taste great).


Hearty and Savory Lentil Soup


  • 1/4 cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tsp. ground cumin
  • 1 tsp. curry powder
  • 1/2 tsp. dried thyme
  • 1 28 oz. can diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 6 cups vegetable or chicken broth, 1-1/2 boxes
  • 1 tsp. salt, more to taste
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper, to taste
  • 2 cups fresh baby spinach


  • Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup of olive oil may seem like a lot, but it adds a nice depth of flavor to this large pot of soup.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder, and thyme. Cook until fragrant, stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often to enhance their flavor.
  • Pour in the lentils, broth, and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil.
  • Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes or until the lentils are tender but still hold their shape.
  • If you have an emersion blender, gently blend the soup in the pot for 10-15 seconds, moving the emersion blender around the pot. Be sure not to over-blend, as you want whole lentils still visible.
  • Add the baby spinach and cook for 5 minutes, keeping the vibrant color. Taste and season with more salt and pepper if desired. For a spicier soup, add another pinch or two of red pepper flakes.
  • Serve while hot.
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Inspired by Cookie and Kate

Images by Lorianne DeVita 

by Camila Alves McConaughey