Spanish Lentil Soup with Vegetables

Why You’ll Love This Recipe

This soup is incredibly flavorful thanks to a base of garlic, onions, and smoky paprika. Lentils provide protein and fiber, while the vegetables add color, texture, and nutrition. It’s a one-pot meal that’s simple to prepare and tastes even better the next day. Whether you’re meal prepping or cooking for a crowd, this Spanish Lentil Soup is a satisfying, budget-friendly choice that doesn’t compromise on taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Brown or green lentils (dried, rinsed)
• Onion
• Garlic
• Carrots
• Potatoes
• Celery
• Red bell pepper
• Crushed tomatoes or tomato paste
• Olive oil
• Smoked paprika
• Bay leaves
• Vegetable broth or water
• Salt and pepper
• Optional: spinach or kale for added greens

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic, diced carrots, celery, and red bell pepper. Cook for 5–7 minutes until the vegetables begin to soften.
3. Stir in the smoked paprika and cook for 1 minute to enhance its flavor.
4. Add lentils, diced potatoes, crushed tomatoes, bay leaves, and vegetable broth.
5. Bring to a boil, then reduce the heat and simmer covered for about 30–35 minutes, or until lentils and vegetables are tender.
6. Remove the bay leaves and season with salt and pepper to taste.
7. Optionally, stir in fresh spinach or kale and cook for an additional 2–3 minutes until wilted.
8. Serve hot with crusty bread or enjoy on its own.

Servings and timing

This recipe serves 6 and takes about 50 minutes total:

• Prep time: 15 minutes
• Cook time: 35 minutes

Variations

• Add chorizo: For a more traditional Spanish version, add sliced vegan or regular chorizo.
• Spicy kick: Add a pinch of red pepper flakes or hot paprika.
• Herbaceous twist: Add fresh thyme or rosemary for extra depth.
• Use different lentils: Brown or green lentils hold up best, but red lentils can be used for a creamier texture.
• Make it creamy: Blend a portion of the soup and stir it back in for a thicker consistency.

Storage/Reheating

Let the soup cool completely before storing.

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months in portioned containers. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stove over medium heat or in the microwave, adding a splash of water or broth if needed to loosen.

FAQs

What type of lentils should I use?

Brown or green lentils are best for this soup because they hold their shape well during cooking. Red lentils can be used but will result in a softer, creamier texture.

Do I need to soak the lentils?

No soaking is necessary if using dried brown or green lentils. Just rinse them well before adding to the soup.

Can I use canned lentils?

Yes, but reduce the cooking time significantly. Add canned lentils during the last 10 minutes of cooking to avoid mushiness.

Is this soup freezer-friendly?

Yes, it freezes very well. Let it cool fully before transferring to containers. Label and date for best results.

What can I serve with this soup?

Crusty bread, a green salad, or a drizzle of olive oil on top are great accompaniments.

Can I make it in a slow cooker?

Yes. Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

How do I thicken the soup?

You can blend a cup or two of the soup and stir it back in, or simmer uncovered for longer to reduce the liquid.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as all your ingredients (especially broth) are certified gluten-free.

Can I make it oil-free?

Yes, sauté the vegetables in water or broth instead of olive oil for an oil-free version.

What other vegetables can I add?

Zucchini, turnips, green beans, or leeks are all excellent additions to customize the soup.

Conclusion

Spanish Lentil Soup with Vegetables is a warm, hearty, and flavorful meal that’s as nourishing as it is comforting. With its simple ingredients, bold spices, and flexible variations, it’s a dish you’ll turn to again and again. Whether you’re cooking for your family or meal prepping for the week, this satisfying soup delivers every time.

Spanish Lentil Soup with Vegetables

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Spanish Lentil Soup with Vegetables is a hearty, flavorful, and comforting one-pot meal made with brown lentils, aromatic vegetables, and smoky Spanish spices. Naturally vegan and gluten-free, it’s a wholesome dish perfect for any season.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegan

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 2 carrots, sliced
5. 2 celery stalks, diced
6. 1 red bell pepper, chopped
7. 1 cup diced potatoes
8. 1 cup dried brown or green lentils, rinsed
9. 1/2 cup crushed tomatoes or 1 tbsp tomato paste
10. 1 tsp smoked paprika
11. 2 bay leaves
12. 6 cups vegetable broth or water
13. Salt and pepper to taste
14. 2 cups fresh spinach or kale (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.

1. Add garlic, carrots, celery, and red bell pepper. Cook for 5–7 minutes until softened.
2. Stir in smoked paprika and cook for 1 minute to release its flavor.
3. Add lentils, potatoes, crushed tomatoes, bay leaves, and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer covered for 30–35 minutes or until lentils and vegetables are tender.
5. Remove bay leaves. Season with salt and pepper to taste.
6. Optional: Stir in spinach or kale and cook for 2–3 minutes until wilted.
7. Serve hot with crusty bread or enjoy on its own.

Notes

• No need to soak lentils beforehand—just rinse them well.
• For a thicker soup, blend a portion and stir it back in.
• Use red lentils if you prefer a creamier texture, but reduce cook time.
• Soup tastes even better the next day after flavors develop.
• Add chorizo (vegan or regular) for a more traditional Spanish twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 6g
• Sodium: 480mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 0mg