Name: Creamy Lentil Soup with Spices Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 3 cups baby spinach, sliced into ribbons (or kale); 1 lemon, juiced (about 2 tablespoons); 2 tablespoons olive oil; 14-ounce can crushed or diced tomatoes; 2 cups dry green or brown lentils; 7 cups vegetable broth; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste

There’s something so comforting about a bowl of soup that warms you from the inside out, and this Creamy Lentil Soup with Spices Recipe nails that feeling perfectly. The blend of tender lentils, fragrant spices, and bright lemon makes it both hearty and fresh—a real keeper for cozy nights.

A white bowl filled with thick lentil soup that has a warm brown color with visible small round lentils, diced orange carrots, chopped green leafy herbs, and pieces of tomato. The soup has a slightly chunky texture and is garnished with fresh chopped green herbs scattered on top. A silver spoon is resting inside the bowl on the right side. The bowl sits on a white marbled surface with a lemon sliced in half visible in the background on the left, and part of another bowl at the top right corner. Small bits of herbs are sprinkled around the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Lentil Soup with Spices Recipe
Top Tip
How to Serve Creamy Lentil Soup with Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lentil Soup with Spices Recipe

Why You'll Love This Recipe

This recipe is hands-down one of my favorites to come back to when I want something nourishing and packed with flavor but still surprisingly simple. I love sharing it because it feels fancy with those spices without any fuss.

Ultimate Comfort: Creamy and full of wholesome lentils that leave you feeling satisfied without heaviness.
Flavor Packed: The cumin, coriander, and smoked paprika give it a fragrant warmth that makes this more than just plain soup.
Simple One-Pot Meal: You get rich flavor from minimal prep and easy cleanup — always a win in my book!
Versatile and Healthy: Loaded with veggies and fiber, it’s great on its own or jazzed up with your favorite toppings.

A close-up view of a spoon full of thick lentil soup held over a pot. The soup has small, round lentils in a light brown broth mixed with finely chopped orange carrots, translucent onions, and bits of red tomato. Bright green chopped herbs are sprinkled on top, adding a fresh contrast. The background shows more of the soup with similar textures and scattered herbs, all resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its role in creating this beautiful balance of creaminess, earthiness, and a little brightness. The spices are simple but thoughtfully chosen to highlight the lentils’ natural nuttiness.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one medium yellow onion whole and peeled, three uncracked brown garlic cloves, two medium orange carrots with green tops trimmed, two pale green celery ribs, a small white bowl filled with bright red crushed tomatoes, a small white bowl holding raw green lentils, a small white bowl with light brown vegetable broth, a small white bowl with a fine mound of warm brown smoked paprika powder, another small white bowl with light beige ground cumin, a small white bowl with pale beige ground coriander, a small white bowl of coarse white salt, a small white bowl filled with fresh dark green baby spinach leaves sliced into ribbons, and one whole bright yellow lemon placed halved to show juicy pulp beside the whole lemon, all arranged symmetrically in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Provides a smooth base for sautéing and infuses flavor from the spices and aromatics.
Onion: Adds sweetness and depth once softened, which is key for a rich soup foundation.
Garlic: Gives that lovely pungent kick that wakes up every other ingredient.
Carrots: Bring subtle sweetness and body, balancing the earthy lentils.
Celery: Lends a little crunch upfront and a fresh herbal note as it simmers.
Crushed tomatoes: Add acidity and help build a thicker, heartier texture.
Dry lentils (green or brown): The soup’s star — filling, nutritious, and delightfully creamy when cooked properly.
Vegetable broth: The flavorful liquid base that holds everything together.
Ground cumin: Adds a warm, earthy flavor essential in spiced lentil dishes.
Ground coriander: Light citrusy notes that brighten and complement the cumin.
Smoked paprika: Brings a subtle smoky depth without overpowering the soup.
Salt: Enhances all the flavors—don’t skip or underdo it!
Baby spinach: Adds freshness and vibrant color at the end, plus a boost of nutrients.
Lemon juice: The final zing that lifts the whole soup, balancing richness beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this soup depending on the season or who’s at the table. It’s an easy base to flavor up however you want—plus, knowing a few simple swaps can make it fit every diet.

Variation: When I’m craving a richer soup, I stir in a dollop of plain yogurt or coconut cream before serving — it adds that next-level silkiness.
Greens swap: Tried kale instead of spinach for a hearty, slightly chewy texture that works great here.
Spice level: Sprinkle in a pinch of cayenne if you like a little heat — trust me, it wakes up the roasted paprika beautifully.
Protein boost: I once tossed in some cooked quinoa toward the end for extra protein and it was a game-changer.

Step-by-Step: How I Make Creamy Lentil Soup with Spices Recipe

Step 1: Sauté the Aromatics to Build Flavor

Heat 2 tablespoons of olive oil over medium heat in a big pot. Toss in the chopped onion, minced garlic, chopped carrots, and celery. Stir frequently for about 4-5 minutes until everything softens and smells amazing. This step is crucial—it wakes up the vegetables and spices, creating a flavor base that transforms the whole soup.

Step 2: Add Lentils, Tomatoes, Broth, and Spices

Pour in one 14-ounce can of crushed tomatoes with their juices, 2 cups of your rinsed dry lentils, and 7 cups of vegetable broth. Sprinkle in the ground cumin, coriander, and smoked paprika, then stir everything together. I find stirring well here helps the spices release their aroma early, so the lentils soak up maximum flavor as they cook.

Step 3: Simmer Until Lentils Are Tender and Soup Thicken

Bring the soup to a boil, then turn the heat down to low and let it simmer gently for about 30 minutes. Keep an eye on it and stir occasionally to prevent sticking. The soup should thicken nicely and those lentils will turn perfectly soft but not mushy. This simmer is where the magic happens, so it’s worth the wait!

Step 4: Blend for Creaminess and Finish with Spinach & Lemon

To achieve that signature creaminess, I use an immersion blender right in the pot and pulse a few times until it looks smooth but still has some texture. If you don’t have one, carefully blend 1-2 cups in a regular blender and return it to the pot. Lastly, stir in 3 cups of baby spinach (cut into ribbons) and squeeze in the juice of one lemon. The spinach wilts in a minute, and that lemon juice brightens every spoonful.

Top Tip

Making this soup taught me that patience and seasoning are key. Don’t rush the simmer, and definitely taste before serving—the right amount of salt and a little acid from the lemon will make all the difference.

Don’t skip sautéing: Taking time to soften the onion, garlic, carrots, and celery unlocks deep flavors you won’t get if you dump everything in raw.
Check lentil doneness: Lentils cook fairly quickly, but double-checking toward the end avoids mushiness or undercooked bites.
Blend carefully: I blend just half or less of the soup to keep texture, which makes every spoonful interesting, rather than a pureed mush.
Season last: Salt and lemon juice added right before serving brighten flavors without dulling them during the long cook.

How to Serve Creamy Lentil Soup with Spices Recipe

Garnishes

I always add a few simple garnishes to bring this soup up a notch. My favorites are a drizzle of good olive oil, a sprinkle of freshly chopped parsley or cilantro, and a tiny dollop of plain yogurt or sour cream for creamy contrast. Sometimes I toss on some toasted pine nuts or a few chili flakes if I want some heat.

Side Dishes

This soup pairs beautifully with crusty bread or warm pita for dipping. I also like to serve it alongside a crisp green salad or roasted veggies to round out the meal. On chillier days, some garlic naan is perfect for soaking up every last drop.

Creative Ways to Present

For gatherings, I’ve served the soup in small bowls with a swirl of yogurt and a sprinkle of smoked paprika, alongside an array of toppings like lemon wedges, fresh herbs, and crispy shallots. It’s always a hit visually and flavor-wise, making it feel special yet totally approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! Just give it a good stir and taste for seasoning before reheating, since salt sometimes needs a boost after chilling.

Freezing

This soup freezes wonderfully. I divide it into individual portions in freezer-safe containers and thaw in the fridge overnight before reheating. Just watch that the spinach doesn’t get too mushy if frozen — I sometimes add fresh greens when warming it back up for that fresh punch.

Reheating

I reheat gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much. Stir often to keep the texture smooth. Microwave works too — just cover and heat in short bursts, stirring in between to avoid cold spots.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to get mushier, so if you use them, reduce the simmering time and expect a creamier, less textured soup.

How can I make this soup vegan and gluten-free?

This recipe is naturally vegan and gluten-free as long as you use vegetable broth that’s free from gluten-containing ingredients. Double-check labels just in case.

Can I prep ingredients ahead of time?

Absolutely! Chop the veggies the day before and store them in airtight containers. Lentils can also be rinsed ahead. This makes the cooking process super quick when you're ready.

What’s the best way to adjust the soup’s thickness?

If it’s too thick, add more vegetable broth or water until you reach your preferred consistency. For a thicker soup, simmer uncovered a little longer to reduce the liquid.

Final Thoughts

This Creamy Lentil Soup with Spices Recipe really feels like a cozy hug in a bowl to me, especially on days when I want something healthy that still feels indulgent. I hope you’ll find it as comforting and delicious as I do, and that it becomes your go-to recipe whenever you need a little kitchen calm and a lot of flavor. Grab a spoon and enjoy every velvety bite!