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Bowl of red lentil tomato soup with carrots, spinach, parsley, and a lemon wedge

Easy Red Lentil Tomato Soup with Lemon

A cozy one-pot soup made with red lentils, tomatoes, carrots, warm spices, spinach, and fresh lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoons tomato paste
  • 1 1/4 cups dry split red lentils rinsed and drained
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 5 cups low-sodium vegetable broth plus more as needed
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 2 cups baby spinach
  • 2 tablespoons fresh lemon juice
  • chopped parsley, plain yogurt, toasted pumpkin seeds, or olive oil optional, for serving

Equipment

  • 1 large saucepan or Dutch oven

Method
 

  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and carrots. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
  2. Add the garlic, cumin, smoked paprika, crushed red pepper flakes if using, and tomato paste. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
  3. Stir in the rinsed red lentils, crushed tomatoes, vegetable broth, salt, and black pepper. Scrape the bottom of the pot so no tomato paste remains stuck.
  4. Increase the heat and bring the soup just to a boil. Reduce to a gentle simmer and partially cover. Cook for 20 to 25 minutes, stirring every few minutes, until the lentils are tender. Add a splash of broth or water if the soup becomes thicker than you prefer.
  5. Stir in the spinach and cook for 1 to 2 minutes, until wilted. Remove the pot from the heat and stir in the lemon juice. Taste and adjust the salt, pepper, or lemon as needed.
  6. Ladle into bowls and add any optional toppings. Let very hot soup cool briefly before serving.

Notes

For a thinner soup, add broth or water a little at a time after the lentils are tender.
Refrigerate leftovers in shallow, covered containers within 2 hours. Use refrigerated soup within 3 to 4 days, or freeze portions for longer storage. Reheat until steaming throughout.
Nutrition information is not included. If values are added later, they will be estimates based on the specific ingredients used.