Spanish lentil soup with vegetables is a simple, hearty dish made in one pot with lentils, olive oil, and warm spices. It's the kind of meal that feels comforting without needing anything complicated.
Why You'll Love It
- Simple One-Pot Recipe: Everything cooks in one pot, making it easy to prepare and clean up.
- Hearty and Satisfying: Lentils, vegetables, and spices come together into a filling meal that works any day of the week.
- Great for Meal Prep: I like making a big batch because it tastes even better the next day and reheats really well.
Spanish lentil soup was always simmering on the stove at home, something my mother made week after week without overthinking it. Nothing fancy, just onions, vegetables, and a pot that was never rushed. It's the same kind of simple cooking I still come back to, especially when I'm making something comforting like this or even a quick carrot soup, a classic potato dish, or something to serve alongside warm garlic bread.
Now I make it a little differently, blending part of the vegetables to create a richer base while keeping some texture from the rest. It's still the same idea: a one-pot Spanish lentil soup that's easy to prepare, filling, and even better the next day. It's the kind of recipe that fits naturally into everyday meals without much planning.
Key Ingredients in Spanish Lentil Soup
You'll find the exact measurements in the recipe card, but here's a closer look at the key ingredients and why they work so well in this recipe.
- Lentils & Base: I use brown or green lentils because they hold their shape well and give the soup a good texture. Olive oil, onion, leek, and garlic create a simple base that builds flavor right from the start.
- Vegetables: Carrots, red bell pepper, tomatoes, and potatoes give the soup body and balance. I like dividing the carrots; some are blended for richness, while the rest stay whole for texture.
- Spices & Flavor: Cinnamon, cumin, sweet paprika, and a little hot paprika give the soup warmth without overpowering it. Bay leaves and cloves add depth as it cooks.
- Liquid: Water keeps it simple, but you can also use vegetable broth if you want a slightly deeper flavor.
How to Make Spanish Lentil Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Build the Flavor Base: Add the chopped pepper and onion with a little salt, and cook until soft and translucent. Stir in the chopped leek, then add the garlic and cook for 2 minutes until fragrant.
2. Add Vegetables and Spices: Add the peeled and chopped carrots and cook for a few minutes until they begin to soften. Stir in the cinnamon, cumin, sweet paprika, hot paprika, cloves, and bay leaves, then add the chopped tomatoes and cook until softened.
3. Blend the Base: Transfer the cooked vegetables to a blender, remove the bay leaves, add water, and blend until smooth.
4. Simmer the Soup: Pour the vegetable paste back into the pot, add more water and the bay leaves, then stir in the lentils, diced carrots, and potatoes. Cover and cook until the lentils and vegetables are soft, then serve hot.
My Tips for Spanish Lentil Soup
Blend for a Better Base: Blending part of the vegetables makes the soup thicker and more balanced without needing extra ingredients.
Don't Rush the Cooking: Let the lentils cook gently so they become tender without breaking apart too much.
Storage
I store leftovers in the fridge for up to 4 days. The soup thickens over time, so I add a splash of water when reheating.
What to Serve with Lentil Soup
I like serving this Spanish lentil soup with crusty bread or warm ciabatta so it can soak up the broth. A simple tomato salad or cucumber salad works really well on the side to keep the meal balanced.
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Recipe
Spanish Lentil Soup with Vegetables
Ingredients
- 400 g brown lentils - rinsed
- 1 red bell pepper - chopped
- 2 onions - finely chopped
- 1 leek - chopped
- 2 cloves garlic - minced
- 6 carrots - diced and divided
- 2 tomatoes - diced
- 2 potatoes
- ½ teaspoon cinnamon
- 1 teaspoon cumin powder
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika
- 1 clove
- 2 bay leaves
- 1600 ml water
- 2 teaspoon salt
- ½ teaspoon pepper
- 8 tablespoon extra virgin olive oil
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced red pepper with a little salt and sauté until softened. Add the chopped onions and leek, season lightly again, and cook until everything is soft and translucent.
- Stir in the minced garlic and cook for 2 minutes until fragrant. Add 3 diced carrots and cook for a few minutes so the vegetables begin to soften.
- Add the cinnamon, cumin powder, sweet paprika, hot paprika, clove, and bay leaves. Mix well, then add the diced tomatoes and cook until they start to soften.
- Remove the bay leaves, transfer the softened vegetable mixture to a beaker, add the 100 ml water, and blend until smooth.
- Pour the blended vegetable mixture back into the pot. Add the remaining 1½ liters of water and the bay leaves, then stir well to combine.
- Add the lentils, mix well, and bring everything to a boil. Lower the heat, cover, and let it simmer for about 30 minutes.
- Add the remaining 3 diced carrots and the chopped potatoes to the pot, then mix well. Cover again and continue cooking until the lentils and vegetables are softened.
- Taste and adjust the seasoning if needed. Cook for a few more minutes, then serve the lentil soup hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This lentil soup was so easy to make and packed with flavor! Definitely a new weeknight staple in our house.