Why You’ll Love This Lentil Soup with Smashed Walnuts
This lentil soup with smashed walnuts was inspired by a recipe we came across in the book Zaitoun, where the author makes a simple version of shorbat adas, a much-loved lentil soup in the Arabic world. What really caught my attention was the idea of adding crushed nuts on top at the end and I couldn’t stop thinking about it 🥣
So Louise and I took that idea and turned it into a bright, crunchy walnut lemon gremolata with parsley and optional garlic. Honestly, we’ve cooked many lentil recipes on this blog, but this easy lentil soup recipe became one of our favorites almost instantly 🍋
The soup simmers gently in one pot using basic pantry ingredients. We usually make it with dried lentils, but canned ones work too, making it perfect for a quick weeknight dinner 🌿
The result is a healthy lentil soup that feels full-bodied, cozy and comforting, with a topping that adds crunch, freshness, and just enough zing to make it feel special.
P.S. If you’re working on eating more vegetables and legumes without giving up comfort, you might also enjoy our Mediterranean lentil soup, turmeric lentil soup, and creamy red lentil soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
Ingredients for lentil soup with walnut lemon gremolata arranged on a simple kitchen counter.
Extra virgin olive oil: adds richness and helps soften the vegetables. Substitute regular olive oil or avocado oil.
Onion: builds a sweet, savory base for this one pot lentil soup. Substitute shallot or leek.
Carrots: add gentle sweetness and body. Substitute parsnips or sweet potato.
Celery: adds balance and aroma. Substitute fennel or skip if unavailable.
Garlic: brings depth and warmth. Substitute garlic powder or a pinch of onion powder.
Paprika: adds mild smokiness or sweetness. Substitute smoked paprika, mild chili powder, or omit.
Cumin: gives earthy flavor typical of a Mediterranean lentil soup recipe. Substitute coriander or curry powder.
Cinnamon (optional): adds subtle warmth. Substitute nutmeg or allspice, or leave it out.
Brown lentils: hearty and hold their shape as they cook. Substitute green lentils or canned lentils, drained. If using canned lentils, reduce the broth and cooking time by half.
Vegetable or chicken broth: creates a savory base. Substitute water plus a bouillon cube.
Spinach: wilts quickly into the soup for color and tenderness. Substitute kale or Swiss chard, but add them earlier and simmer about 10 minutes so they soften properly.
Walnuts: add crunch and richness to the topping. Substitute almonds, pecans, or hazelnuts.
Fresh parsley or cilantro: adds freshness. Substitute basil, mint, or dill.
Lemon zest and juice: brighten the soup and the topping. Substitute lime or a splash of vinegar.
Close up of creamy lentil soup showing lentils spinach and crunchy walnut topping.
How to Make this Easy Lentil Soup
Step 1: Soften the veggies
Heat the olive oil in a large pot or Dutch oven on medium heat. Add the chopped onion, carrots, and celery. Cook for about 3 minutes, stirring often, until they start to soften.
Step 1 Chopped onion carrots and celery cooking gently in olive oil.
Step 2: Wake up the spices
Add the grated garlic, paprika, cumin, and cinnamon if using. Stir for 1 minute, just until fragrant. Keep stirring so the garlic doesn’t brown.
Step 2 Garlic and spices blooming in the pot with softened vegetables.
Step 3: Simmer the soup
Add the brown lentils, broth, salt, and black pepper. Stir well and bring to a gentle boil. Lower the heat and simmer uncovered for 30 to 45 minutes, until the lentils are tender.
Using canned lentils? This quick lentil soup is easy: use half the broth and simmer about 15 minutes.
Step 3 Lentils simmering in broth in a large pot on the stove.
Step 4: Make it creamy, then add spinach
Blend a small part of the soup with an immersion blender right in the pot. You want it creamy but still a little chunky. Stir in the spinach and cook 1 minute, just until wilted. Taste and adjust salt.
Step 4 Spinach wilted in the lentil soup.
Step 5: Chop the toppings
While the soup cooks, finely chop the walnuts and parsley and add them to a small bowl. Stir in the grated garlic (if using), extra virgin olive oil, lemon zest, lemon juice, and a pinch of salt. Keep it coarse for crunch.
Step 5 Hand chopped walnuts parsley and lemon mixed into a coarse gremolata.
Step 6: Serve and finish
Ladle the soup into bowls. Add a spoonful of low-fat Greek yogurt if you like (or Skyr for extra protein). Spoon the smashed walnut mix on top and enjoy with crusty bread for an easy, cozy dinner.
Step 6 Lentil soup served with walnut gremolata on top.
Tips
Rinse the lentils: Rinse well before cooking to remove dust and help them cook evenly.
Simmer gently: Keep the heat low for better flavor and a more tender texture.
Blend just a little: Blend only part of the soup so it stays creamy but still hearty.
Chop the toppings by hand: Hand-chopping gives the walnuts the best crunch and texture.
Add spinach last: Stir it in at the end so it stays bright and tender.
Taste at the end: Lentils absorb salt as they cook, so adjust seasoning right before serving.
Cooking for mixed diets: Serve yogurt and gremolata on the side so everyone can build their own bowl.
Adjust when reheating: The soup thickens as it rests. Add a splash of broth or water if needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes. This soup tastes even better the next day as the flavors settle, making it a great make-ahead option.
How to store this lentil soup?
Can I freeze this soup?
Can I use canned lentils instead of dried?
More Easy Dinners to Try
Mediterranean pinto bean soup
Chickpea shakshuka
Chickpea shawarma bowl
Easy mushroom gnocchi skillet
Greek baked beans (Gigantes Plaki)
Cauliflower shawarma bowl
One pot vegetable orzo
Greek cauliflower bowl
If you try this Easy Lentil Soup with smashed walnuts please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
