Print

Spanish Lentil Soup with Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/spanish-lentil-soup-with-vegetables/