This low calorie lentil soup is chock full of vegetables, leafy greens, protein rich lentils, and tons of spices. It’s a warm, comforting, heart healthy bowl of goodness.
It’s the time of year to enjoy a hearty bowl of red lentil soup!
You know that time of the year when winter isn’t quite ready to let go, but spring is in the air. It’s what I call the mud season here in the mid-west. The calendar says it’s spring, but the days are still cold. The snow is slowly melting, and the ground is a muddy mess.
On these in-between winter and spring days I crave a warm and hearty bowl of home cooked soup.
I’m not a canned soup kind of gal. I know there are some decent versions of canned soup out there, and when you’re really in a crunch for time, they will do, but nothing compares to a home cooked stew or soup.
The scents and smells of a good soup on the stove fills your home with warmth and comfort. This easy lentil soup recipe fits the bill! It’s the perfect way to warm up on a cold day! It’s a healthy meal the whole family will love!
When my husband came home from work the day I made this soup, he stopped in his tracks and said, “Wow, what is that! It smells amazing!” After he tasted it, he exclaimed, “This is the best lentil soup I’ve ever had!” This has become one of our favorite recipes we come back to again and again.
Whenever I’m able to make a vegan soup recipe that my husband loves, I give myself a little pat on the back. It’s not always easy to please him.
Why This Recipe Works
- Full of Rich Spices
- Kid Friendly
- Easy Recipe
- Quick Weeknight Dinner
- Rich in Vitamins and Minerals
- Good Source of Protein
- Uses Simple Pantry Ingredients
- Budget Friendly Meal
- Vegan
- Gluten-Free
Ingredients and Notes
Vegetable Stock or Water: I prefer to use a low sodium vegetable as the base for this soup, however, you can also use water. You may want to add more spices if you choose to use water.
Diced Tomatoes: You’ll need one 15 ounce can of diced tomatoes. I prefer to get the no salt added tomatoes, that are also free of any additional seasoning.
Vegetables: This soup uses a combination of onion, garlic, carrots, and celery to create a mirepoux. A mirepoux is a combination of vegetables that are cooked on low heat to create a rich base for soup. At the very end of this recipe add the fresh leaf spinach.
Red Lentils: There are many different types of lentils available for purchase. They include brown green, red/yellow, and black. The different types of lentils taste slightly different, and have a different consistency when cooked. Red lentils have a mild flavor. They cook more quickly than brown or green lentils. They also don’t hold their shape as well, but make a delicious addition to this soup.
Spices: All you need to flavor this soup is Italian seasoning, cumin, salt, and black pepper! Italian seasoning is a combination of basil, oregano, rosemary, thyme, garlic powder, sage, and coriander. If you do not have Italian seasoning substitute it with oregano.
Tools and Equipment
- Cutting Board to chop your vegetables.
- Good Knife to chop the carrots, celery, and onion.
- Large Dutch Oven to prepare the soup
- Ladle for serving.
Instructions
Sauté Onions and Garlic: Sauté onions and garlic in ¼ cup of vegetable broth until translucent over medium-high heat.
Add Vegetables: Add chopped carrots and celery. Cook for an additional 5 minutes.
Season with Spices: Add Italian seasoning, cumin, and salt and pepper to taste. Stir to coat vegetables in the spices.
Add Stock and Lentils: Add the remainder of the vegetable broth, canned tomatoes, and lentils. Bring to a boil. Reduce to medium heat and simmer for 30 minutes.
Leaf Spinach: When ready to serve stir in fresh spinach.
Recipe FAQS
Absolutely! Especially this version of lentil soup. With no oil, a modest amount of salt, leafy greens, veggies, and a super power plant-based protein this soup is filling, high in nutrients, and low in calories and fat.
One serving of this low calorie lentil soup has 104 calories, 1 gram of fat, 6 grams of protein, and 8 grams of fiber. The added protein and fiber will make you feel full and satisfied without the need to consume a large amount of calories. Lentils pack a nutrient rich punch with iron, potassium, and folate. Making lentils an excellent staple in a plant-based diet. This soup is an excellent to add to your collection of weight loss recipes.
Top with a wedge of fresh lemon, and chopped parsley. Serve with a hearty gluten-free or whole wheat baguette, and a simple salad for a complete meal.
Refrigerator: Allow the soup to cool completely. Transfer to an airtight container. Keep in the refrigerator for up to 5 days.
Freezer: Allow to cool completely. Transfer to a freezer safe container. Make sure all air has been removed. Label with the contents and the date. This soup will keep in the freezer for 2-3 months.
Reheating: When ready to eat, warm in the microwave or stovetop until desired temperature is reached.
Expert Tips
- Use an immersion blender to blend the soup a bit to make it more creamy.
- Use red lentils for a softer texture, and brown or green lentils if you desire your lentils to hold their shape while cooking. Cook time will vary if using a different type of lentil. You will likely need to cook the soup for an additional 10 minutes.
- Add a tablespoon of lemon juice to bring out the natural flavors of the spices and vegetables.
- Top with chopped fresh herbs such as parsley or cilantro.
Variations and Substitutions
- Use kale instead of spinach.
- Use green or brown lentils if you don’t have red lentils. Cooking time will vary.
- Throw in any of your favorite vegetables that are in your refrigerator. For example, zucchini, or peas.
- For a spicy variation top with red pepper flakes.
- No diced tomatoes, use a tablespoon of tomato paste, or a small can of tomato sauce.
- Prepare in the slow cooker or Instant Pot!
More healthy vegetable soup recipes!
Recipe
Low Calorie Lentil Soup | Vegan and Gluten-Free
Equipment
Ingredients
- 4 cups vegetable broth or stock divided
- 1 small onion chopped
- 2 cloves garlic minced
- 3 carrots chopped
- 3 stalks celery chopped
- 1 tablespoon Italian Seasoning
- 1 teaspoon cumin
- salt and pepper to taste
- 1 15 oz can of diced tomatoes
- 1 cup red lentils rinsed
- 1 bag of fresh spinach 16 oz
Instructions
- In a large pot pour ¼ cup of the vegetable stock on the bottom of the pan. Add onions and garlic. Cook on medium heat until translucent.
- Add carrots and celery. Cook for an additional 5 minutes.
- Add Italian seasoning and cumin, and salt and pepper to taste. Stir to coat vegetables.
- Add the remainder of the vegetable stock, can of diced tomatoes and lentils.
- Bring to a boil then cover and reduce to medium low heat. Cook for 30 minutes stirring occasionally.
- When you're ready to serve add the bag of spinach and stir to combine. It will look like a lot of spinach to add, so add one handful at a time until it is absorbed and combined with the soup. Spinach wilts down quickly. Serve topped with fresh lemon and fresh chopped parsley (optional).
Video
Notes
- Will keep in the refrigerator for up to 5 days.
- Will keep in the freezer for 2-3 months.
- Serve with fresh lemon and parsley.
- If using a different type of lentil such as brown or green lentils the cook time will vary.
- For a thinner soup, add more water or vegetable stock.
- You can substitute kale for spinach.
Nutrition
Rhonda r
If I’m doubling the recipe, will I need two 16 ounces of spinach ? That’s not too much? Thanks
Alison Corey
Yes, you will need to use 32 ounces of fresh spinach if you are doubling the recipe. It wilts quite a bit when cooked.
Rhonda
You really just need the one cup of beans? Sorry, I’m new to making anything with beans! Do I need to soak them first? Thanks! Excited to try this recipe!
Alison Corey
You need to use dried lentils, not beans. All you need is the one cup. They expand when they cook.
Marrisa
This soup is so tasty! I added chickpeas to it & it’s amazing! I highly recommend !
Laura
I love that this calls for very basic ingredients!
Elise N
Love this recipe! It’s easy and delicious!!
Gabby
how much is each serving size?
Alison Corey
Each serving is about two cups.
Susan
I loved this recipe!
I tweaked a few things: chicken broth instead of vegetable and left out the tomatoes. (hubby doesn’t like tomatoes) I didnt have spinach but it was great with kale! Thank you!
Jennifer
Outstanding and very easy!! Thank you!
Alison Corey
I’m so glad you enjoyed it!!
Beth
I was looking for a healthy low calorie soup and this was great!
Alison Corey
So glad you enjoyed the recipe!
Erica Schwarz
I literally just bought lentils because I want to incorporate them into my diet, especially lunches for my workweek. Your recipe is so timely and looks delicious! Adding it to my recipes to try.
Courtney
Loved this recipe – it’s extremely filling which is important, especially when the soup is so low calorie. I also paired it with some slices of baguette and it was heavenly. It tasted so, so good. I think my only mistake was I made this during the height of summer. No regrets though hehe.
Jocelyn (Grandbaby Cakes)
I could eat a bowl every single day of this.
Lisa | Garlic & Zest
I actually have some red lentils in my pantry — and this looks like the perfect way to use them. I appreciate that extra bit of spinach in this soup too. Sounds hearty!
Kelly Anthony
I love comfort soups like this vegan lentil soup that are filling yet super healthy.
Sara Welch
What a hearty soup! This is everything a gourmet dish should be, and then some! Excited to have this for dinner tonight!
Emese @ My Pure Plants
Red lentils are amazing. My favorite legume to cook and bake. I even add them to pancakes and waffle 😉
Becca
I’ve already put this recipe on my meal plan for the week:)
Martha
Very good. Super easy. The lemon really amplifies the flavor. I used bone broth for extra protein, topped with a dollop of yogurt and a sprinkle of nutritional yeast.
Vox
I love the idea of lentil soup. I have never made more than basic lentil recipes so I am looking forward to trying this one. Thanks!