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.
