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

Ingredients

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

Instructions

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.