If you’re in the mood for a comforting and nutritious meal, our Vegetable and Lentil Soup recipe is just what you need. This hearty soup is packed with a colorful array of vegetables and protein-rich lentils, making it a perfect choice for a wholesome lunch or dinner.
It’s not only delicious and filling but also loaded with vitamins and minerals, ensuring you get a healthy dose of nutrients with every spoonful. Plus, it’s easy to make and customizable based on what vegetables you have on hand.
Vegetable and Lentil Soup Recipe
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon or ladle
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 cup dried green or brown lentils, rinsed
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach or kale (optional, for added greens)
- 1 tablespoon lemon juice (optional, for a touch of brightness)
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté the Aromatics: Add the diced onion and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Vegetables: Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Combine Lentils and Potatoes: Stir in the lentils and diced potato, cooking for an additional 2 minutes.
- Add Liquids and Seasonings: Pour in the diced tomatoes and vegetable broth. Stir in the ground cumin, dried thyme, smoked paprika, and bay leaf. Season with salt and black pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Add Greens: If using, stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until wilted.
- Finish with Lemon Juice: If desired, stir in the lemon juice for a burst of freshness.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or additional spices if needed.
- Rest and Serve: Allow the soup to rest for about 10 minutes before serving to let the flavors meld.
Notes
Notes
- For a thicker soup, you can use an immersion blender to partially puree the soup or mash some of the lentils with a spoon.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.
More Vegetarian Recipes:
- Creamy Halloumi Tomato Curry Recipe
- Keep it Green Sandwich Recipe
- Rhubarb Custard Fluffy Pancakes Recipe
- Veggie Noodle Pot Recipe
Vegetable and Lentil Soup Recipe
Ingredients:
- 1 cup green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup chopped tomatoes (fresh or canned)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions:
- Prepare the Lentils:
- Rinse the lentils under cold water and set aside.
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Cook the Vegetables:
- Add the diced carrots, celery, red bell pepper, and zucchini to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Add Tomatoes and Spices:
- Stir in the chopped tomatoes, ground cumin, dried thyme, dried oregano, and bay leaf. Cook for another 2 minutes, allowing the flavors to meld.
- Simmer the Soup:
- Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- Add Greens and Season:
- If using, stir in the chopped spinach or kale and cook for an additional 5 minutes. Remove the bay leaf. Season the soup with salt, pepper, and lemon juice (if using) to taste.
- Serve:
- Ladle the soup into bowls and serve hot. Enjoy with a slice of crusty bread or a sprinkle of fresh herbs if desired.
Tips:
- Customization: Feel free to swap in any of your favorite vegetables or adjust the spices to suit your taste.
- Storage: The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Make it Creamy: For a creamier texture, blend a portion of the soup with an immersion blender before serving.
This Vegetable and Lentil Soup is perfect for meal prepping or enjoying on a chilly day. With its rich flavor and nutritional benefits, it’s sure to become a staple in your recipe collection.