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Vegetable and Lentil Soup Recipe

Vegetable and Lentil Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Indian
Servings 4 People

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.
Enjoy your hearty and nutritious Vegetable and Lentil Soup!
Keyword Vegetable and Lentil Soup, Vegetable and Lentil Soup Recipe