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Black Lentil Soup

Black Lentil Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This black lentil soup is a comforting recipe that combines the hearty texture of black lentils with a delicious mix of vegetables and spices.


Units Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon tomato paste
  • 1 can (14 oz) diced tomatoes
  • 1 cup black lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 cup baby spinach
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. In a large pot, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.
  3. Add the garlic, tomato paste, cumin, paprika, and turmeric. Cook for one minute until fragrant.
  4. Add the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.
  5. Remove from heat and discard the bay leaf, then stir in spinach and lemon juice.
  6. Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.