Easy Hearty Lentil Soup

Hearty Lentil Soup (Easy, Cozy, High-Protein)

This soup is the definition of “low effort, high payoff.” It’s budget-friendly, packed with plant-based protein and fiber, and keeps well for leftovers (actually tastes better the next day).

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 ½ cups dry green or brown lentils, rinsed

• 1 can (14–15 oz) diced tomatoes

• 6 cups vegetable or chicken broth

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp dried thyme

• 1 bay leaf

• Salt and pepper to taste

• 2 cups spinach or kale (optional, added at the end)

• Juice of half a lemon (optional but highly recommended)

Instructions

1. Build the base
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes until softened.

2. Add flavor
   Stir in garlic, cumin, paprika, and thyme. Cook for 1 minute until fragrant.

3. Add the main ingredients
   Pour in lentils, diced tomatoes, broth, and bay leaf. Stir well.

4. Simmer
   Bring to a boil, then reduce heat and let it simmer uncovered for 25–35 minutes, until lentils are tender.

5. Finish it off
   Remove bay leaf. Stir in greens (if using) and cook for 2–3 minutes until wilted. Add salt, pepper, and lemon juice to brighten the flavor.

Optional upgrades (for your blog readers who like variety)

• Add chopped sweet potato for extra sweetness and fiber

• Add shredded chicken for a higher protein version

• Blend half the soup for a thicker, creamier texture

• Top with Greek yogurt or feta for creaminess

Storage

• Fridge: up to 5 days

• Freezer: up to 3 months

• Reheats beautifully on the stove or microwave with a splash of broth or water

When you try this recipe, don't forget to tag me on social media @melissafitcoach