This hearty high protein lentil soup is a warm hug in a bowl, bursting with bold spices and packed with plant-based goodness. Perfect for a quick weeknight dinner or meal prep, it's nourishing, budget-friendly, and deeply satisfying. Optional toppings add a layer of fun and personalization, making this dish a true crowd-pleaser.
Rinse the lentils under cold water until the water runs clear.
Chop the onion, carrot, celery, and garlic. Gather your spices for easy access.
Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery. Cook for 5-7 minutes until softened.
Stir in the garlic, cumin, smoked paprika, turmeric, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
Pour in the diced tomatoes and vegetable stock. Stir to combine.
Add the rinsed lentils, salt, and black pepper. Bring to a boil.
Lower the heat to a gentle simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the soup thickens.
Taste the soup and adjust the seasoning with more salt or spices if needed.
Serve hot with your favorite toppings and a side of bread or pita.