Discover how to make a cozy Spiced Lentil Soup that’s wholesome, protein‑rich, and perfect for lifting your spirits on busy weeknights. This Protein‑Powered, Flavorful delight is family‑tested and easy enough for everyday dinners.
A few years ago, I discovered this recipe when a chilly evening had me craving something hearty , but with spice and simplicity. Now it’s our go‑to bowl of comfort every time fall hits.

Prep Time: 10 min • Cook Time: 20 min • Total Time: 30 min

What Goes In (Ingredients That Sing!)

60 ml olive oil
1 onion, chopped
1 leek, sliced
2 carrots, chopped
2 garlic cloves, minced
2 tsp tomato paste
1 tsp paprika
½ tsp chilli powder
½ tsp turmeric
1 tsp thyme
1.2 l vegetable broth
200 g red lentils, rinsed
½ tsp salt
⅛ tsp pepper
2 bay leaves

ingredients for spiced lentil soup with leeks, garlic, lentils, carrots, spices, and finished soup bowl

Hands‑On Steps

Heat the olive oil in a big pot over medium heat. Add onion, leek, and carrots , sauté them for 8–10 minutes until soft and fragrant. (I once forgot the carrots and the soup lacked that rustic sweetness, lesson learned!)
Stir in the garlic, tomato paste, paprika, chilli powder, turmeric, and thyme. Let the spices bloom for about a minute , your kitchen will smell like comfort in motion.
Pour in vegetable broth, add lentils, salt, pepper, and bay leaves. Let everything simmer for roughly 15 minutes , watch those lentils soften and the colors deepen.
Scoop out about 2 cups of the soup into a small bowl and blend until smooth.
Return the purée to the pot, stir gently, and serve warm , ideally with crusty bread for dunking.

Betty’s Pro Cooking Pointers

Boost flavor with a squeeze of lemon , a dab of brightness lifts the earthy lentils.
Adjust texture with ease , add extra broth if too thick, or blend more for a creamier feel.
Double‑batch and freeze , freeze in individual portions for grab‑and‑go lunches.

Nutrition Snapshot (Per Serving)

Approx. 332 calories
High in plant‑based protein
Rich in fiber for digestion and satiety
Anti‑inflammatory kick from turmeric and paprika theguardian.com+9bitsofwellness.com+9themediterraneandish.com+9 pinterest.com+8en.wikipedia.org+8loveandlemons.com+8 themediterraneandish.com loveandlemons.com

Flavor Twists to Try

Add greens: Stir in spinach or kale in the last few minutes for added color and nutrients.
Cream it up: Stir in a swirl of coconut milk or Greek yogurt for silky richness.
Garnish game: Top with fresh cilantro, a dollop of yogurt, or toasted seeds for texture and freshness.

Keep‑Fresh & Freezer Tips

Store in the fridge up to 4 days, fully cooled.
Freeze in freezer‑safe containers for up to 3 months.
Reheat gently on the stove with a splash of broth to revive the soup’s creaminess.

Oops‑Moments & What I Learned

One time I skipped blending and the texture felt too rustic , you know, more like stew than soup! My kids were unconvinced. Now I always smooth out at least part of it for that perfect cozy, silky feel.

Quick FAQ

Can I make this gluten‑free? Yes , this recipe is naturally gluten‑free, just double‑check your broth ingredients.
Can I use other lentils? Red lentils cook fast and blend easily. Green or brown lentils will need longer cooking and may stay firmer.
Can I prep ahead? Absolutely , chop veggies and measure spices the night before for faster assembly.

Give it a whirl and share your cozy soup moment with me , there’s nothing like seeing your family curl up with a warm bowl!