Name: Easy Lentil Soup With Smashed Walnuts Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil (extra virgin); 1 onion (chopped); 1 large carrot (sliced into discs); 1 rib celery (chopped); 2 cloves garlic (grated); 1 teaspoon paprika (smoked or sweet); 1 teaspoon ground cumin; ¼ teaspoon cinnamon (optional); 1 cup dried brown lentils (rinsed) OR 3 cups cooked lentils OR 2 cans lentils (15 oz/400 g each, rinsed); 6 cups vegetable broth (or chicken broth, reduced sodium); ¾ teaspoon salt (or more to taste); ⅛ teaspoon black pepper; 4 ounces fresh spinach; ⅓ cup walnuts (roughly chopped); 4 tablespoons fresh parsley (or cilantro); 2 tablespoons olive oil (extra virgin); ½ lemon (zest and juice); ½ small clove garlic (grated, optional); Pinch of salt

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Introduction

This easy lentil soup with smashed walnuts is a comforting and nutritious meal perfect for any day of the week. Packed with warming spices and fresh greens, it’s simple to make and full of vibrant flavors. The walnut gremolata on top adds a delightful crunch and freshness that elevates the dish.

A white bowl filled with a warm, thick soup that has a yellowish-brown broth base. The soup has visible green leafy spinach pieces scattered throughout, along with small beige lentils. On the surface, there are clusters of chopped walnuts and finely chopped herbs, likely parsley or cilantro, adding texture and green color. A golden spoon is resting inside the bowl, partially submerged in the soup. The bowl is set on a white marbled surface, with some whole walnut pieces and a light blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (extra virgin)
1 onion (chopped)
1 large carrot (sliced into discs)
1 rib celery (chopped)
2 cloves garlic (grated)
1 teaspoon paprika (smoked or sweet)
1 teaspoon cumin (ground)
¼ teaspoon cinnamon (optional)
1 cup dried brown lentils (or 3 cups cooked lentils, or 2 cans lentils (15 oz / 400 g each), rinsed)
6 cups vegetable broth (or chicken broth, reduced-sodium)
¾ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
4 ounces spinach (or more to taste)
⅓ cup walnuts (roughly chopped)
4 tablespoons fresh parsley (or cilantro)
2 tablespoons olive oil (extra virgin)
½ lemon (zest and juice)
½ small clove garlic (grated, optional)

Instructions

Step 1: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrot, and chopped celery. Cook for about 3 minutes, stirring often, until the vegetables are slightly soft.
Step 2: Add the grated garlic, paprika, cumin, and cinnamon (if using). Stir and cook for 1 minute until fragrant, making sure the garlic does not brown.
Step 3: Add the rinsed lentils, vegetable broth, salt, and black pepper. Stir well and bring to a gentle boil. Reduce heat and simmer uncovered for 30 to 45 minutes until lentils are tender. If using canned lentils, use half the broth and simmer for only 15 minutes.
Step 4: Use an immersion blender to partially blend the soup in the pot, creating a creamy but still chunky texture. Stir in the spinach and cook for 1 minute until wilted. Taste and adjust salt as needed.
Step 5: While the soup simmers, prepare the walnut gremolata. Finely chop the walnuts and fresh parsley and place in a small bowl. Add the grated garlic (if using), olive oil, lemon zest and juice, and a pinch of salt. Mix well until coarse but combined.
Step 6: Ladle the soup into bowls. Optionally add a spoonful of yogurt. Top each serving with a spoonful of the walnut gremolata and serve warm.

Tips & Variations

For a vegan version, skip the yogurt or use a plant-based alternative as garnish.
You can swap spinach for kale or Swiss chard depending on your preference.
Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
To make the soup spicier, add a pinch of chili flakes along with the other spices.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick. Prepare the walnut gremolata fresh before serving for the best flavor and texture.

How to Serve

A close-up view of a white bowl filled with a thick greenish-brown soup that has a slightly oily surface. The soup contains visible layers of chopped herbs, small pieces of green spinach leaves, crushed nuts, and lentils, all floating evenly in the broth. Tiny bubbles and specks of black pepper float on the surface, while the edges of the bowl show some soup splashes. A golden spoon dips into the top right side of the bowl, partially submerged. The bowl sits on a white marbled surface with a few walnut pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or green lentils instead of brown lentils?

Yes, you can substitute red or green lentils. Keep in mind red lentils cook faster and tend to break down more, resulting in a smoother soup texture.

Is it necessary to blend part of the soup?

Blending part of the soup is optional but recommended. It creates a creamier texture while keeping some chunky lentils and vegetables for a more satisfying bite.