Hearty Vegetable Lentil Soup Recipe

Introduction

This hearty vegetable lentil soup is a comforting and nutritious meal perfect for any day. Packed with colorful vegetables and protein-rich lentils, it’s easy to prepare and tastes deliciously homemade.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 1 cup green or brown lentils (rinsed and drained)
• 1 can (14 ounces) diced tomatoes (with juices)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper (to taste)
• 2 cups spinach or kale (roughly chopped)
• Juice of 1 lemon
• Fresh parsley (for garnish, optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Step 3: Stir in the lentils, diced tomatoes with their juices, vegetable broth, thyme, oregano, and bay leaf. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low and let the soup simmer for about 30–35 minutes, until the lentils are tender. Stir occasionally and add a little more broth or water if the soup becomes too thick.
5. Step 5: Stir in the chopped spinach or kale and cook for about 5 minutes until wilted. Remove the bay leaf, add the lemon juice, and season with salt and pepper to taste.
6. Step 6: Serve hot, garnished with fresh parsley if desired.

Tips & Variations

• Use red lentils for a faster cooking time and a slightly different texture.
• Add a pinch of smoked paprika or cumin for a warm, smoky flavor.
• Swap vegetable broth for chicken broth if not vegetarian.
• For extra protein, add cooked sausage or shredded chicken before serving.
• Leftover soup can be blended for a creamier texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but add canned lentils later in the cooking process since they are already cooked to avoid overcooking and becoming mushy.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well in the fridge and tastes even better the next day, making it a perfect make-ahead meal.

Hearty Vegetable Lentil Soup Recipe

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★★★★★

4.7 from 86 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Hearty Vegetable Lentil Soup is a nutritious and comforting dish packed with fresh vegetables, green lentils, and aromatic herbs. Perfect for a wholesome meal, it combines sautéed vegetables with simmered lentils in a flavorful broth, finished with fresh greens and a splash of lemon juice for brightness.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cups spinach or kale, roughly chopped

Soup Base and Seasonings

• 1 cup green or brown lentils, rinsed and drained
• 1 can (14 ounces) diced tomatoes with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lemon

Garnish

• Fresh parsley (optional)

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Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant to develop a flavorful base.
2. Add Remaining Vegetables: Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and release their natural sweetness.
3. Add Lentils and Liquids: Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil to initiate the cooking process for the lentils and to marry the flavors together.
4. Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 30 to 35 minutes, or until the lentils become tender. Stir occasionally and add extra broth or water if the soup becomes too thick, ensuring a perfect consistency.
5. Add Greens and Finish: Stir in the chopped spinach or kale and cook for an additional 5 minutes until the greens wilt and soften. Remove the bay leaf, add the lemon juice for brightness, and season with salt and pepper to taste.
6. Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Enjoy this hearty, wholesome soup as a satisfying meal.

Notes

• You can substitute kale with spinach or any other leafy green of your choice.
• Rinsing lentils before use helps remove any debris and improves texture.
• If you prefer a smoother texture, use an immersion blender to blend part of the soup before adding the greens.
• Add additional vegetables like potatoes or squash for more variety.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: hearty soup, lentil soup, vegetable soup, vegetarian soup, healthy soup, easy soup recipe