This looks like a hearty lentil and vegetable soup or stew made with lentils, potatoes, carrots, tomatoes, onions and leafy greens, served with crusty toasted bread. It is warming, filling, nutritious and naturally nut-free when prepared with the ingredients below.
Here is a complete homemade recipe with exact measurements, cooking instructions, nut and allergy information, storage guidance, substitutions and frequently asked questions.
Recipe at a glance
45–55 min
Total cooking time
4–6 bowls
Servings
Easy
Difficulty
Plant-based
Vegan as written
1. Ingredients
onepot winter vegetable and lentil soup with spinach and carrots – tastymum
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Main ingredients
Ingredient
Quantity
Brown or green lentils, dry
1½ cups (about 285–300 g)
Potatoes, peeled and diced
2 medium (300–400 g)
Carrots, peeled and diced
2 medium
Onion, finely chopped
1 large
Garlic, minced
4 cloves
Chopped tomatoes
1 can (400 g) or 3 medium fresh tomatoes
Fresh spinach
3 packed cups (about 90–120 g)
Olive oil
2 tablespoons
Vegetable stock or water
6 cups (1.4 litres), plus extra if needed
Tomato paste
1 tablespoon, optional
Bay leaf
1
Salt
¾ teaspoon to start, then adjust
Black pepper
½ teaspoon
Spices and herbs
1 teaspoon ground cumin
1 teaspoon paprika, sweet or smoked
½ teaspoon ground coriander
½ teaspoon dried thyme or oregano
¼ teaspoon turmeric, optional
1–2 tablespoons chopped fresh parsley
1–2 tablespoons lemon juice, to taste
These spices provide a warm, savoury flavour without overpowering the lentils and vegetables.
For the toasted bread
4–6 slices crusty bread
1 tablespoon olive oil
1 small garlic clove, optional
For a gluten-free meal, use certified gluten-free bread or serve the soup without bread.
2. Full step-by-step cooking instructions
The Best, Easiest Way to Cook Lentils (Perfectly Tender!) | The Kitchn
Step 1: Prepare the lentils
Place the lentils in a sieve and rinse thoroughly under running water. Remove any small stones or damaged lentils.
Brown and green lentils are ideal because they hold their shape while cooking. They generally do not need soaking, although soaking can reduce cooking time.
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Step 2: Sauté the vegetables
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and carrots and cook for 5–7 minutes until softened.
Add the garlic and cook for another 30–60 seconds, stirring to prevent burning.
Best Lentil Soup Recipe
Step 3: Add the spices and tomatoes
Stir in the cumin, paprika, coriander, thyme and optional turmeric. Add the tomato paste, if using, and cook for 1 minute.
Add the chopped tomatoes and cook for another 3–4 minutes, stirring occasionally. This helps develop a deeper, richer soup flavour.
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Step 4: Add lentils, potatoes and stock
Add the rinsed lentils, diced potatoes, vegetable stock, bay leaf, black pepper and initial salt.
Stir well and bring the soup to a boil. Reduce the heat to low, cover partially and simmer gently for 25–35 minutes, stirring every few minutes.
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Step 5: Add the spinach
When the lentils and potatoes are tender, remove the bay leaf. Stir in the fresh spinach and cook for 2–4 minutes until wilted.
If the soup is too thick, add hot water or stock a little at a time. If it is too thin, simmer uncovered for several minutes.
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Step 6: Finish and serve
Turn off the heat. Stir in the lemon juice and fresh parsley. Taste and adjust the salt, pepper and spices.
Serve hot in bowls with toasted crusty bread, a drizzle of olive oil and freshly ground black pepper.
3. How to make the soup taste like the picture
The image shows a thick, rustic soup with distinct pieces of vegetables and plenty of lentils.
For a thick consistency: Start with 6 cups of stock and simmer uncovered for the last 5–10 minutes if necessary.
For a richer flavour: Sauté the tomato paste with the spices before adding the stock.
For a creamier texture: Mash a few cooked potatoes and lentils against the side of the pot and stir them back in.
For vegetables that hold their shape: Cut the potatoes into chunks about 2–3 cm wide and avoid vigorous boiling.
For a brighter taste: Add lemon juice after cooking rather than at the beginning.
For extra greens: Substitute some or all of the spinach with chopped kale or Swiss chard.
For more heat: Add a pinch of chilli flakes or ¼ teaspoon chilli powder.
Important cooking tip: Tomatoes are acidic and can slow the softening of lentils. If your lentils are taking longer than expected to become tender, continue simmering until soft rather than adding more acid.
4. Complete nut and allergy information
The recipe above contains no nuts as intentional ingredients. However, packaged ingredients and bread can carry allergen or cross-contact warnings, so always check the labels.
Ingredient
Nut status and other allergy notes
Lentils
Legume, not a tree nut; some people with peanut or other legume allergies may need individual advice
Potatoes, carrots, onions and spinach
Naturally nut-free ingredients
Tomatoes and garlic
Naturally nut-free ingredients
Olive oil
Usually nut-free when made from olives; check blends and manufacturing warnings
Vegetable stock
Check for celery, wheat, soy, milk or other declared allergens
Dried spices
Usually nut-free; check blends and cross-contact warnings
Bread
May contain wheat, sesame, milk or traces of nuts
Lemon and parsley
Naturally nut-free ingredients
How to keep it nut-free
Use plain olive oil rather than an unidentified mixed cooking oil.
Check vegetable stock cubes and packaged spices for allergen statements.
Use bread labelled suitable for your allergy requirements.
Wash pots, utensils, chopping boards and work surfaces before cooking for someone with an allergy.
Do not add pesto, nut oils, almond flour or cashew cream unless you specifically want them and they are safe for everyone eating the meal.
Lentils are legumes, not nuts. However, anyone with a known severe peanut or legume allergy should follow their clinician’s advice rather than assume all legumes are safe.
5. Substitutions and variations
One Pot Spicy Tomato Lentil Soup Rich and Hearty Dish – Recipe Website
Using red lentils
Replace the brown lentils with 1½ cups of red lentils. Add them with the stock, but start checking after 15–20 minutes. Red lentils break down more easily, creating a softer, thicker soup.
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Adding chickpeas or beans
Add 1 cup of cooked chickpeas or white beans during the last 10 minutes. This increases the protein and makes the meal even more filling.
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Making it more filling
Add extra potatoes, cooked barley or a little cooked rice. Barley contains gluten, so choose another grain if making a gluten-free meal.
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Pakistani-style variation
Use cumin, coriander, turmeric, black pepper and a little red chilli powder. Garnish with fresh coriander and lemon. You can also add a small pinch of garam masala at the end.
6. Frequently asked questions (Q&A)
Q1. Do I need to soak the lentils overnight?
No. Brown and green lentils usually cook without soaking. Rinse them well before cooking. If you soak them, they may cook faster, so check their tenderness earlier.
Q2. Can I use canned lentils?
Yes. Use approximately 3–4 cups of drained, rinsed canned lentils instead of dry lentils. Add them during the last 10–15 minutes, because they are already cooked. Reduce the initial stock slightly if you prefer a thick stew.
Q3. Why are my lentils still hard after 35 minutes?
Older lentils can take longer to soften. Continue simmering and add more hot water if needed. Acidic tomatoes may also slow softening, particularly if the lentils are older.
Q4. Why is my soup watery?
Remove the lid and simmer for another 5–15 minutes, stirring regularly. Alternatively, mash some of the potatoes and lentils or blend one cup of the soup and return it to the pot.
Q5. Can I make it without potatoes?
Yes. Omit the potatoes and add more carrots, zucchini, celery or another vegetable. You may need less cooking time, and the soup will be slightly less starchy.
Q6. Can I make it without tomatoes?
Yes. Leave out the tomatoes and tomato paste, then add a little extra stock. Lemon juice at the end can provide brightness. The flavour will be less tangy and more earthy.
Q7. Is this soup vegan?
Yes, if you use olive oil, vegetable stock and bread without animal-derived ingredients. Avoid butter or meat-based stock if you want to keep it vegan.
Q8. Is lentil soup high in protein?
Yes. Lentils provide plant-based protein, fibre, folate and iron. The exact amount depends on the lentil variety and serving size. Pairing lentils with vitamin C-rich foods such as tomatoes and lemon can help your body absorb non-heme iron.
Q9. Is it gluten-free?
The soup itself can be gluten-free if your stock and seasonings are suitable. Traditional crusty bread is generally not gluten-free, so serve it with certified gluten-free bread or rice if needed.
Q10. Can I cook it in a pressure cooker?
Yes. Sauté the onion, carrots, garlic and spices first. Add rinsed brown or green lentils, potatoes, tomatoes and stock. Cook under high pressure for approximately 10–15 minutes, then allow a natural pressure release for about 10 minutes. Add spinach and lemon after opening and stir until the spinach wilts. Follow your appliance’s liquid and fill-limit instructions.
Q11. Can I make it ahead of time?
Absolutely. The flavours often improve by the next day. Refrigerate promptly and add a splash of water or stock when reheating because the lentils will continue absorbing liquid.
Q12. How long does it last in the fridge?
Store in an airtight container at 4°C or below and use within 3–4 days. Refrigerate within 2 hours of cooking. Reheat thoroughly until steaming hot throughout.
Q13. Can I freeze it?
Yes. Cool promptly, divide into meal-sized portions and freeze in airtight containers for about 2–3 months for best quality. Thaw in the refrigerator and reheat thoroughly. The potatoes may become a little softer after freezing.
Q14. Can I make it without oil?
Yes. Sauté the vegetables in a little water or stock instead. Add more liquid as needed to prevent sticking. The soup will have a slightly less rich flavour.
Q15. What can I serve with it besides bread?
Try a green salad, rice, roasted vegetables, a simple cucumber salad or gluten-free flatbread. A spoonful of plain yogurt can also work if you do not need a vegan meal.
7. Approximate nutrition information
Estimated values for one serving, assuming the recipe makes 6 servings and includes the vegetables and olive oil but excludes bread.
Nutrient
Approximate amount per serving
Calories
300–350 kcal
Protein
14–17 g
Carbohydrates
45–52 g
Fibre
12–16 g
Fat
6–9 g
Sugar
7–10 g
Iron
4–6 mg
Values vary with the lentil type, vegetable sizes, stock and amount of oil. Bread will add extra calories and carbohydrates.
8. Printable cooking checklist
Preparation checklist
0 of 8
Rinse and inspect the lentils
Chop the onion, carrots, potatoes and garlic
Sauté the vegetables and spices
Add tomatoes, lentils, potatoes and stock
Simmer until the lentils and potatoes are tender
Stir in spinach and cook until wilted
Add lemon juice and fresh parsley
Toast the bread and serve hot
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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