Go Back
A bowl of Grandma's delicious lentil soup, rich in flavors and nutrients.

Grandma's Lentil Soup

A heartwarming and nourishing dish that's easy to make and packed with wholesome goodness, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium potatoes, chopped Adds a creamy texture to the soup.
  • 2 cups spinach Fresh spinach adds vibrant color.
  • 2 medium carrots, diced Provides natural sweetness.
  • 2 stalks celery, diced Gives a crunchy texture.
  • 1 large onion, chopped Creates a flavorful base.
  • 3 cloves garlic, minced Infuses the soup with robust flavor.
  • 1 cup diced tomatoes Can be fresh or canned, adds acidity.
Main ingredients
  • 1.5 cups lentils Packed with protein and fiber.
  • 6 cups vegetable broth The soul of the soup.
Seasoning
  • 2 tablespoons olive oil Enhances flavor.
  • 1.5 teaspoons salt Enhances all the flavors.
  • 0.5 teaspoon black pepper Adds a subtle kick.
  • 1 bay leaf bay leaf Imparts a fragrant aroma.
  • 0.5 teaspoon dried thyme Adds earthiness.
  • 0.5 teaspoon paprika Optional, adds smokiness.

Method
 

Preparation
  1. In a large soup pot, heat the olive oil over medium heat. Once hot, add the chopped onions, diced carrots, and celery. Sauté for about 5-7 minutes until they become tender and fragrant.
  2. Stir in the minced garlic, bay leaf, thyme, salt, black pepper, and optional paprika. Cook for an additional minute.
Cooking
  1. Add the diced tomatoes and rinsed lentils to the pot, stirring well to coat.
  2. Pour in the vegetable broth, bring to a boil, reduce the heat, cover partially, and let it simmer for 25-30 minutes.
  3. After the lentils have softened, stir in the chopped potatoes and simmer for another 15-20 minutes until tender.
  4. Add the spinach and stir until wilted, about 2 minutes. Taste and adjust seasoning if necessary.
Serving
  1. Serve hot, garnished with fresh herbs or a dollop of yogurt. Pair with crusty bread or a side salad.

Notes

For a delightful zing, top the soup with fresh lemon juice. Leftovers can last in the fridge for 4-5 days or can be frozen for up to 3 months.