Serves 6 to 8
Total time: 1 hour || Active time: 15 minutes
I’m not one of those people who freezes soup, although I do occasionally try to be one of those people, and then find the poor victim in the back of the freezer way too late. To avoid that tragedy, I’m usually simmering up a pot a few times a week, and there is almost always a lentil variety in the mix. It’s flexible and easy and takes to new flavors like a champ, so I’m always tinkering.
I rendevous with all manner of lentil; de puy, black lentils, red, you name it. But I always come back to the basic, dependable and oh-so-flavorful brown lentil. It’s my little black dress. And they’re like, what, $1.50 a pound, even for organic? That’s lentils for weeks, my friends.
This week, I had a windfall of smoked paprika. It’s one of those spices I love, but they don’t sell it where I usually do my shopping, and if I don’t make a special spice trip, the jar can languish empty for months. So when I picked up a beautiful fragrant baggy, I wanted to make up for lost time and use it in copious amounts. Add to that the scrumptious kalamata olives I had leftover, and some baby spinach that was dying to be used, and there you have it! A lush, flavorful, healthful soup that was just amazing served with a crusty baguette smeared with homemade hummus.
Notes
Ingredients
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
1/2 teaspoon salt
Fresh black pepper
1 24 oz can fire-roasted tomatoes
4 cups fresh baby spinach (or chopped spinach)
3/4 cup roughly chopped kalamata olives
Directions
Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!
I am making it and don’t really like the taste. This recipe is different but you have to have a taste for the ingredients. But I can see why it got rave reviews. I am not adventorous enough I think. You definately need a cup or so of water to thin it. Otherwise it is fine. ENJOY!!
I am curious, why do you wait to add the tomatoes? If you added them with the broth, you could probably cut a good 10-20 minutes off the overall cooking time. This recipe sounds delicious by the way.
Lentils take longer to cook when they’re in thick tomato sauce, so I wait.
oh my god, amazingly delicious!!!! this is exactly the type of soup recipe I’ve been looking for. what I usually do is plop in every vegetable and spice I have on hand and it just becomes one night amalgamation of *stuff*. I was really looking for a veggie soup recipe that focused on a few key ingredients that really marry well and compliment eachother well. this is it!! literally just finished a bowl of it as I type. thanks for a fantastic recipe 😀
I just made this. It is lovely. Thank you x
Hi, I have a tupperware box full of green lentils which I cooked yesterday and I was planning on using them for this soup – how would that work in term of cooking times? Can it even be done?
p.s.: Isa, I simply love your recipes. They’re slowly turning my mother and my friends vegan!
Awesome. Just made it. My stomach is doing a happy dance. Thanks!
Made this for dinner tonight, just fantastic. Perfect blend of flavors. Thanks for the recipe!!
I liked – but didn’t love – this soup as I found it to be a bit bland. I’m going to increase the smoked paprika, thyme and garlic the next time I make this.
This soup was incredible! I’ve never been a huge soup person, but I think this recipe may have converted me. I feel so fulfilled… and I’m excited for all the leftovers that I’ll have for the rest of the week. I only had 12 or so oz. of canned tomatoes, so I just substituted the rest with fresh tomatoes and some extra salt and paprika! Excellent recipe. I’ll make sure to try you black bean and quinoa recipe later this week.
Oh my goodness, I think I have a new favourite soup! I used regular tinned tomatoes as the exitingly-named fire-roasted ones don’t seem to exist in the UK.. I also used a LOT more smoked paprika (I just love it so much) and added some chipotle and garlic sauce I found.
I made this soup last week and loved it so much that I’m preparing a second batch tomorrow. I didn’t make any alterations to the recipe, nor did I need to since this is one of the most perfect soups I’ve ever eaten. I love you, Isa! You’re my culinary heroine!
O.M.G. This is incredible. I couldn’t stop eating it.
I made this yesterday for Thanksgiving, oh man was it good. I omitted the olives as there were some whiny non-olive people at my table – why do I dine with them? – but I’m excited to redo with the full ingredients next time. So so good.
OMG! Made this the other night (with a few revisions because I didn’t have olives and spinach on hand and was too lazy to go to the store). I added organic frozen corn instead cuz I LOVE corn and lentils together. Seriously think I could eat a trough full… This is definitely in the regular rotation!
Thanks so much for sharing!
I made this last night with some minor changes: I substituted kale for the baby spinach and added Field Roast Apple Sage sausage. it was absolutely delicious. Thanks for another amazing recipe, Isa!
This was excellent. I’ve been focusing on eating more veggies, and this soup is great with the spinach. The lentils fill me up and it’s been fantastic for lunches during the week.
We are not vegan but saw this recipe and have made it twice already this fall/winter because it is so yummy. We have an annual mid winter soup party to beat cabin fever and this year we made a double batch of this. It got rave reviews from all kinds of meat eaters and several people who were gluten and lactose intolerant. Thank you for such a great recipe!
Terrific! Really easy and healthy to make. I am always looking for new soup ideas that are vegetarian and hearty! Thanks! I just used home canned tomatoes that I had on hand and added a bit more smoked paprika!
Made it, love it. I eat lentil soup a few times a week, so this was a nice twist.
This was just right, a perfect match for a snowy Pittsburgh Sunday! I had just bought really good olives and had everything else on hand. It was easy and a big hit with some of my coworkers today at the lunch table. I am new to your site and recently bought one of your cookbooks , you are making my journey into veganism interesting but not not overwhelming – thank you !
I just made this soup this week and I love it! I can’t believe I feel so full after only a bowl! Thank you:)
I am one that used to have meat with every mean, but I have had a life changing experience and a wake up call when my domestic partner had to have bypass surgery. I now have become a vegetarian for the most part. I am always looking up new recipes and I find vegetarian cooking to be more challenging and new, but I am also having a lot of fun with it.
I made your soup recipe last night and I loved it. It was so simple that I plan to make this anytime I don’t have a lot of time to spend in the kitchen. I was in the mood for kale so I substituted the spinach with kale. Because I have lived in Texas my entire life, I tend to like things with a little kick to them. I added a little chili powder, cayenne and some red pepper flakes as well. I am glad I didn’t add a lot of spice as the olives really complimented the flavor of the soup well. Thank you for the wonderful recipe. I will definitely make this again and experiment with it.
This was great! I messed it up a little because I was out of canned tomatoes and used tomato paste.
I added a squeeze of lemon at the end. so tasty. but i used fire roasted tomatoes with chipotle and it was too spicy.
My absolute favorite recipe of yours so far! I made a pot just about every week this winter. I am due to have my baby next week and just made a pot to freeze for afterwards.
This soup is magically delicious! Thank you!
Since it’s summer do you think Swiss chard instead of spinach would work? I have an abundance!
Made this for a pot luck over the weekend and got some great feedback. it is soooo good.
Thank you for sharing this wonderful soup with us. I loved it! Great flavors and I didn’t even have the smoked paprika.
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Making for the second time! The smoked paprika makes this soup amazing! Serve with cornbread!
Just made this for the first time and it was amazing, even frozen the remainder for another day. I didn’t add extra water and served it with brown rice like a curry 🙂 and I will definitely be using smoked paprika again!
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OK I messed with every quantity, used fresh tomatoes, celery, kale, tomato paste, and green lentils — but it’s AWESOME. Could use some diced fingerling potatoes too. Goodbye boring lentil soup!