Vegetable & Lentil Soup

Cook, Meat-Free Mains, Recipes, Soups, Weeknight Dinner

Vegetable & Lentil Soup

On a crisp night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. It’s great for when you’re short on time — unlike other dried legumes, lentils don’t need to soak before cooking.


Vegetable & Lentil Soup


2 cups (14 oz./440 g.) brown lentils

2 Tbs. olive oil

1 yellow onion, chopped

1 carrot, peeled and chopped

1 clove garlic, pressed or minced

4 cups (32 fl. oz./1 l.) low-sodium vegetable or chicken stock

1 can (28 oz./875 g.) low-sodium diced or crushed tomatoes

1 tsp. smoked paprika

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. freshly ground pepper

4 oz. (125 g.) baby spinach

2 Tbs. dry sherry


Pick over lentils for stones or grit. Rinse in a colander under cold running water and drain thoroughly.


Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add carrot and cook until carrot is softened, about 3 minutes longer. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds.


Stir in broth, 2 cups (16 fl. oz./500 ml.) water, lentils, tomatoes with their juices, paprika, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer gently until lentils are very tender, about 20 minutes. Chop spinach coarsely and stir into soup. Cook, uncovered, just until spinach is wilted, about 1 minute. Stir in sherry. Ladle soup into bowls and serve hot. Serves 4.
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12 comments about “Vegetable & Lentil Soup

    1. Williams-Sonoma Post author

      Hi Lisa, here is the information per serving:
      490 calories
      31 g. protein
      72 g. carbs
      8 g. fat (1 g. saturated fat)
      0 mg. cholesterol
      33 g. fiber
      910 mg. sodium

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  2. Donna

    The ingredients call for 4 cups of broth. The directions read 2 cups. Can you clarify? Thank you

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  4. Susanne

    Added two cans chickpeas (drained and rinsed). Great compliment and gives the soup further body. When serving, top with freshly grated parmesan cheese for a little added salty, nutty flavor. Enjoy!

  5. Judy H

    This is a great recipe! It makes a fast and filling healthy low cal meal. The first time I made it, I substituted with things I had on hand, changing the carrot to diced butternut squash, and the spinach to kale. I added the kale near the end of the simmering time so that it would cook properly (since kale is sturdier than spinch). We liked that version so much that I’m sure I’ll make it like that again each time. A little vinegar is a decent substitute for sherry if you don’t have it on hand. I’m making it again tonight, because last time I made it, I only got two bowls before the family ate the rest!

  6. Cathy Pormen

    Delicious! I added kale and shredded baked chicken breast to make it heartier for my teenage boys. We garnished with grated Reggiano.

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