Trader Joe’s Lentil Soup Recipe

This hearty comforting Trader Joes Lentil Soup Recipe is made with brown lentils, fresh vegetables, and vegetable broth and ready in 50 minutes. The rich broth thickens beautifully as the lentils break down, creating a warm, satisfying bowl. I love keeping a batch of this in the fridge for easy lunches throughout the week.

Better Than Takeaway

I used to buy the pre-made tubs of this soup every single week for my work lunches. The convenience was great, but the cost quickly added up over the month.

The biggest surprise was realizing how easy it is to recreate that exact flavor at home. Adding a splash of balsamic vinegar at the very end completely mimics that signature tangy finish.

Trader Joes Lentil Soup Recipe Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup fresh spinach, chopped
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Lentil Soup Recipe

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
2. Add aromatics: Stir in the minced garlic, dried thyme, cumin, and smoked paprika, cooking for 1 minute until fragrant.
3. Simmer the soup: Pour in the diced tomatoes, vegetable broth, and brown lentils, then bring the mixture to a boil.
4. Cook the lentils: Reduce the heat to low, cover the pot, and let it simmer for 30 minutes until the lentils are tender.
5. Finish and season: Remove from heat, stir in the fresh spinach and balsamic vinegar, and season with salt and pepper.

Recipe Tips

• Sort the lentils: Always check your dry lentils for tiny stones or debris before rinsing them.
• Do not skip the vinegar: The balsamic vinegar provides the essential acidic punch that balances the earthy flavors.
• Adjust the thickness: If you prefer a thinner broth, add an extra cup of water or vegetable stock during the simmer.

What To Serve With Lentil Soup

Crusty sourdough bread is the perfect companion for soaking up the rich, savory broth. A crisp green salad with a lemon vinaigrette adds a fresh contrast to the heavy soup.

How To Store

Store leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months, thawing overnight in the fridge before reheating on the stove.

FAQs

Can I use red lentils instead?

Red lentils break down much faster and will turn this into a thick puree. Stick to brown or green lentils for the best texture.

Do I need to soak the lentils first?

No soaking is required for brown lentils. Just give them a quick rinse before adding them to the pot.

Can I make this in a slow cooker?

Yes, combine all ingredients except the spinach and vinegar, and cook on low for 6 hours. Stir in the greens and vinegar just before serving.

Nutrition

• Calories: 240 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrate: 38g
• Protein: 12g

Try More Recipes:

• Trader Joe’s Autumnal Harvest Soup Recipe
• Trader Joes Wonton Soup Recipe
• Trader Joes Miso Soup Recipe

Trader Joes Lentil Soup Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Hearty comforting Trader Joes Lentil Soup Recipe packed with fresh vegetables, earthy brown lentils, and savory broth. Ready in 50 minutes, this simple stovetop copycat is perfect for meal prep lunches or a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 cup brown lentils, rinsed

• 1 can (14.5 oz) diced tomatoes

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1 cup fresh spinach, chopped

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• 1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 5 minutes until soft.
• 2. Add aromatics: Stir in the minced garlic, dried thyme, cumin, and smoked paprika, cooking for 1 minute until fragrant.
• 3. Simmer the soup: Pour in the diced tomatoes, vegetable broth, and brown lentils, then bring the mixture to a boil.
• 4. Cook the lentils: Reduce the heat to low, cover the pot, and let it simmer for 30 minutes until the lentils are tender.
• 5. Finish and season: Remove from heat, stir in the fresh spinach and balsamic vinegar, and season with salt and pepper.