This Lentil & Vegetable Soup is my go-to when I want something hearty, comforting, and packed with nutrients. It’s loaded with tender lentils, vibrant vegetables, and warm spices—all simmered together to create a rich, flavorful bowl that hits the spot every time. Whether I’m feeling under the weather or just want something wholesome, this soup always delivers.
Why I Love This Recipe
I love how filling and satisfying this soup is without needing any meat or dairy. Lentils give it a great texture and a boost of plant-based protein, while the mix of vegetables makes every bite colorful and nourishing. It’s budget-friendly, easy to make, and perfect for meal prep. I can make a big batch and enjoy it all week long.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dry green or brown lentils, rinsed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper, to taste
- 2 cups chopped spinach or kale (optional)
- Juice of ½ lemon (optional, for brightness)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I heat the olive oil in a large pot over medium heat, then sauté the onions until they’re soft and translucent.
- I add the garlic, carrots, celery, and zucchini, cooking for another 5 minutes to soften the veggies.
- I stir in the lentils, cumin, paprika, thyme, and bay leaf, mixing everything well.
- I pour in the diced tomatoes and vegetable broth, then bring the soup to a boil.
- I reduce the heat and let it simmer uncovered for about 30–35 minutes, until the lentils are tender.
- I add the chopped spinach or kale in the last few minutes if I’m using it, just until it wilts.
- I finish it off with a squeeze of lemon juice and adjust the seasoning with salt and pepper before serving.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Add protein: Sometimes I stir in cooked shredded chicken or chickpeas if I want extra protein.
- Change the veggies: I swap in sweet potatoes, green beans, or bell peppers depending on what I have.
- Use red lentils: If I use red lentils, I cut the simmer time to about 20 minutes since they cook faster and break down more.
- Make it spicy: I add red pepper flakes or a dash of hot sauce if I’m in the mood for some heat.
- Go herby: Fresh parsley or cilantro stirred in at the end gives it a fresh lift.
Storage/Reheating
I store the soup in an airtight container in the fridge for up to 5 days. It also freezes really well for up to 3 months. When I’m ready to reheat, I warm it on the stove over medium heat or microwave individual bowls for about 2–3 minutes. If it thickens too much, I just add a splash of water or broth to loosen it up.
FAQs
Can I use canned lentils?
Yes, I can use canned lentils, but I reduce the cooking time since they’re already cooked. I also rinse them before adding to reduce excess sodium.
Can I make this in a slow cooker?
Absolutely. I toss everything into the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. I add leafy greens at the end.
What’s the best type of lentils for this soup?
I prefer green or brown lentils because they hold their shape well, but red lentils work too if I want a smoother texture.
Can I blend the soup?
Yes, if I want a creamier consistency, I blend half the soup and leave the rest chunky. It’s also a great way to sneak in extra veggies.
What should I serve with this soup?
I love it with crusty bread, a side salad, or even a grilled cheese sandwich when I want something cozy and filling.
Conclusion
Lentil & Vegetable Soup is one of those recipes I turn to again and again. It’s comforting, nourishing, and easy to adapt based on what I have on hand. Whether I’m making it for a quick weeknight dinner or freezing it for future meals, it never disappoints. It’s a bowl full of goodness I always feel good about eating.
Print
Lentil & Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Lentil & Vegetable Soup is a cozy, nutrient-rich meal that’s as comforting as it is wholesome. Made with hearty lentils, a medley of vegetables, and warm, earthy spices, it’s the perfect meatless meal for any day of the week. Whether you’re meal prepping, recovering from a cold, or just craving something satisfying and budget-friendly, this easy soup delivers every time.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dry green or brown lentils, rinsed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper, to taste
- 2 cups chopped spinach or kale (optional)
- Juice of ½ lemon (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until soft and translucent.
- Add garlic, carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
- Stir in lentils, cumin, paprika, thyme, and bay leaf. Mix well.
- Pour in diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender.
- Stir in spinach or kale during the last few minutes, just until wilted.
- Add lemon juice (if using) and season with salt and pepper to taste. Serve hot.
Notes
- Protein boost: Add cooked chicken or chickpeas for extra protein.
- Veggie swap: Use sweet potatoes, green beans, or bell peppers.
- Lentil tip: Red lentils cook faster and create a creamier texture.
- Spice it up: Add red pepper flakes or hot sauce for heat.
- Fresh finish: Stir in parsley or cilantro at the end for brightness.
- Storage: Refrigerate up to 5 days or freeze for up to 3 months.
- Reheating: Warm on stove or microwave, adding broth if needed to thin.
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