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The Best Lentil Soup Recipe

This homemade lentil soup is made with dried legumes, diced butternut squash, leeks, carrots, onions and celery with canned tomatoes and baby spinach. Recipe makes a big healthy pot of soup that's ready to eat in about an hour.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 472 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 4 ounces pancetta diced
  • 1 tablespoon olive oil
  • 1 medium onion chopped into 1/2" dice
  • 2 stalks celery chopped into 1/2" dice
  • 3 medium carrots peeled and chopped into 1/2" dice
  • 2 small leeks (optional) or 1 large, chopped and rinsed
  • 3 cloves garlic minced
  • 3 cups butternut squash peeled and diced (about 1/2 squash).
  • 12 ounces dried lentils picked through to remove any stones/debris
  • 6-7 cups chicken stock or vegetable stock
  • parmesan cheese rind optional
  • 5-6 sprigs fresh thyme tied with kitchen string
  • 1 cup canned diced tomatoes preferably petite dice, with juice
  • 4 ounces fresh baby spinach

Instructions

    Cup of Yum
  1. Please a heavy soup pot of dutch oven over medium high heat. Add 1 1/2 teaspoons of olive oil. When the oil is hot add the diced pancetta and cook, stirring occasionally for 3-5 minutes until the pancetta renders its fat and starts to crisp.
  2. Stir in the onion, celery, carrots, leeks and garlic. Cook, stirring occasionally for 5-8 minutes or until the vegetables start to soften and the onions and celery become translucent.
  3. Add the butternut squash to the pot and sauté for an additional 3-5 minutes.
  4. Add the lentils, chicken broth and parmesan cheese rind (if using). Bring the pot to a boil, then reduce the heat to a low simmer. Place the lid slightly askew on the pot so that some steam can escape. 
  5. Simmer the lentils for 10 minutes, then stir in the diced tomatoes and simmer for an additional 15 minutes until the lentils are tender.
  6. Remove the thyme bundle (if you didn’t use dried thyme) and the parmesan cheese rind (if using). Discard both.
  7. Stir in the baby spinach to wilt.
  8. To serve, ladle soup into bowls.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 63g (21%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 20mg (7%) Sodium 585mg (24%) Potassium 1482mg (42%) Fiber 22g (88%) Sugar 11g (22%) Vitamin A 14986IU (300%) Vitamin C 36mg (40%) Calcium 148mg (15%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 63g 21%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 20mg 7%
Sodium 585mg 24%
Potassium 1482mg 32%
Fiber 22g 88%
Sugar 11g 22%
Vitamin A 14986IU 300%
Vitamin C 36mg 40%
Calcium 148mg 15%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.