A Simple, Comforting Soup

Spelt Lentil Soup brings together nutty grains and earthy lentils in a smooth, warming broth. The vegetables add gentle sweetness and balance the texture of the soup. It is easy to prepare and works well for lunch or dinner. The flavours stay clean and grounded, making it ideal for anyone who enjoys simple, wholesome meals.

Why This Recipe Works

Spelt keeps its structure during cooking, giving the soup a firm bite. Lentils soften and thicken the broth without making it heavy. The herbs add depth while keeping the dish light. This recipe is ideal for batch cooking as it reheats well and tastes even better the next day. It is naturally filling, high in fibre, and budget-friendly.

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Print Recipe

Batch Cooking

Spelt Lentil Soup

Author: Valentina Cuisine: European Courses: Dinner, Lunch Recipe Keys: E easy batch cooking H high fibre L lentil soup S spelt soup V vegetarian soup

Difficulty: Beginner Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 4 Estimated Cost: £ 5 Calories: 260

Best Season: Winter, Fall

Dietary:

V Vegetarian

Description

This Spelt Lentil Soup blends nutty grains, soft lentils, and vegetables in a warm, flavourful broth. It is filling, high in fibre, and easy to prepare. The texture is hearty but still light, making it a balanced option for any day of the week.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Base Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves (minced)
• 2 carrots (diced)
• 2 celery sticks (diced)
• ½ cup uncooked spelt (rinsed)
• ¾ cup dried lentils (brown or green)
• 400 g chopped tomatoes
• 5 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt (to taste)
• Black pepper (to taste)

Optional Ingredients

• 1 bay leaf
• ½ tsp smoked paprika
• ½ lemon (for serving)
• Fresh parsley (chopped)
• Grated Parmesan (vegetarian style)

Instructions

Cook the Base Vegetables.

1. Heat olive oil in a pot. Sauté onion, garlic, carrot, and celery until soft.

Add the Spelt and Lentils.

1. Stir in the rinsed spelt and lentils. Coat them with the vegetable mix.

Add Tomatoes and Stock.

1. Pour in chopped tomatoes and vegetable stock. Add thyme, oregano, salt, and pepper.

Simmer.

1. Bring to a boil. Reduce heat and simmer for 30–40 minutes until lentils soften and spelt becomes tender.

Adjust Consistency.

1. Add more stock for a lighter soup or let it simmer longer for a thicker texture.

Finish and Season.

1. Remove bay leaf (if used). Taste and adjust seasoning. Add a squeeze of lemon if you want brightness.

Serve.

1. Top with parsley or Parmesan if you prefer a richer finish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 260kcal

% Daily Value *

Total Fat 6g10%

Saturated Fat 1g5%

Sodium 640mg27%

Potassium 780mg23%

Total Carbohydrate 40g14%

Dietary Fiber 11g44%

Sugars 7g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Brown and green lentils hold their shape best.
• Pearl spelt cooks faster than whole spelt.
• Add more liquid before reheating if the soup thickens overnight.

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Optional Substitutions / Variations

• Replace tomatoes with extra stock for a clearer broth.
• Swap thyme for rosemary for a deeper fragrance.
• Add spinach during the last 5 minutes for more greens.
• Stir in a spoon of pesto at the end for a fresh lift.

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Make-Ahead, Storage & Reheating

• Make-ahead: Perfect for preparing 1–2 days early.
• Fridge: Keeps for 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat: Warm on the hob with added stock or water.

Keywords: lentil soup, spelt soup, vegetarian soup, high fibre, easy batch cooking