If you are looking for a comforting, nutritious, and utterly delicious dish to warm your soul, look no further than this Lentil and Vegetable Soup Recipe. Bursting with wholesome ingredients like vibrant vegetables, hearty lentils, and fragrant spices, this soup manages to be both simple and deeply satisfying. It’s a perfect go-to for weeknight dinners or whenever you need a cozy bowl of goodness that feels like a warm hug from the inside.
Ingredients You’ll Need
The beauty of this Lentil and Vegetable Soup Recipe is in its straightforward ingredients that each play a crucial role in building layers of flavor, texture, and color. Every item contributes to the heartiness and wholesome nature of the soup, making it an easy recipe to fall in love with.
- 1 tablespoon olive oil: Adds a rich base flavor and helps soften the vegetables.
- 1 medium onion (diced): Provides a sweet and savory foundation.
- 2 garlic cloves (minced): Infuses the soup with aromatic warmth.
- 2 carrots (peeled and diced): Bring a subtle sweetness and vibrant color.
- 2 celery stalks (diced): Add a fresh, aromatic crunch.
- 1 zucchini (diced): Offers a mild flavor and tender texture.
- 1 cup green or brown lentils (rinsed): The hearty protein and fiber-packed star ingredient.
- 1 teaspoon ground cumin: Adds warmth and depth to the spice profile.
- 1/2 teaspoon dried thyme: Offers a subtle earthy note.
- 1/2 teaspoon smoked paprika: Brings a smoky sweetness that elevates the soup.
- 1 bay leaf: Infuses the broth with a gentle herbal fragrance.
- 6 cups vegetable broth: The savory liquid base that ties everything together.
- 1 (14.5 oz) can diced tomatoes (with juices): Adds acidity and a burst of tomato flavor.
- Salt and black pepper to taste: Essential to highlight and balance all flavors.
- 2 cups chopped kale or spinach (optional): A vibrant addition for extra nutrients and color.
- Juice of 1/2 lemon: Brightens the entire soup with a fresh zing.
- Chopped fresh parsley for garnish: Adds a pop of herbal freshness and visual appeal.
How to Make Lentil and Vegetable Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the olive oil in a large pot over medium heat. The oil is your flavor carrier here, awakening the senses as you add diced onion, minced garlic, carrots, and celery. Cook these for about 5 to 7 minutes until they soften and their aromas fill your kitchen. This step is all about building a flavorful foundation that makes the soup irresistible.
Step 2: Add Zucchini and Spices
Next, toss in the diced zucchini and cook for an additional 2 minutes to tenderize it slightly without losing its bite. Then stir in the lentils along with ground cumin, dried thyme, smoked paprika, and the bay leaf. These spices will lend warmth and complexity, transforming simple lentils and veggies into something extraordinary.
Step 3: Pour in Broth and Tomatoes
Pour the vegetable broth and canned diced tomatoes, complete with their juices, directly into the pot. This combination will become the hearty soup base. Bring everything to a boil, then lower the heat to let it gently simmer. Cover and cook for 30 to 35 minutes, allowing the lentils and vegetables to become tender and flavors to meld beautifully.
Step 4: Finish with Greens and Lemon
If you choose to include kale or spinach, stir it in during the last 5 minutes of cooking—this ensures the greens stay vibrant and don’t get mushy. Finally, remove the bay leaf and add the juice of half a lemon to add a lively brightness. Taste and adjust with salt and pepper as needed. Your soup is now ready to be ladled into bowls and savored.
How to Serve Lentil and Vegetable Soup Recipe
Garnishes
To bring your bowl of lentil soup to the next level, sprinkle freshly chopped parsley right before serving. It adds a fresh, herbaceous note and a lovely splash of color. Other great garnishes could include a drizzle of good olive oil, a dollop of vegan yogurt, or even some crunchy toasted seeds for texture.
Side Dishes
This soup pairs wonderfully with something simple and crusty like a warm baguette or whole-grain bread to soak up every last drop. For an extra boost, a light side salad or roasted vegetables complement the soup’s earthy flavors and make the meal feel abundant and balanced.
Creative Ways to Present
Switch things up by serving the soup in vibrant bowls with a slice of lemon on the side for guests to add a bit more zing to their liking. You can also blend a portion for a creamy texture contrast or serve it alongside a grain bowl topped with your favorite nuts and seeds for a heartier presentation.
Make Ahead and Storage
Storing Leftovers
This Lentil and Vegetable Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its vibrant flavors and textures, and you’ll find it tastes even better the next day as the flavors have had time to meld.
Freezing
If you want to save some for later, this soup freezes like a dream. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if it has thickened too much. You can also reheat in the microwave in short intervals, stirring in between to ensure even warming.
FAQs
Can I use red lentils instead of green or brown lentils?
Red lentils cook faster and tend to break down more, which will result in a creamier soup texture. They work well if you want a softer consistency, although green or brown lentils offer more bite and structure.
Is this soup suitable for vegans and gluten-free diets?
Absolutely! This Lentil and Vegetable Soup Recipe is naturally vegan and gluten-free, making it a fantastic option for a variety of dietary needs without sacrificing flavor.
Can I make this soup in a slow cooker?
Yes, you can! Simply sauté the vegetables first on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours until the lentils and vegetables are tender.
What if I want a thicker soup?
For a thicker texture, blend a portion of the soup using an immersion blender or regular blender, then stir it back into the pot. Alternatively, adding cooked grains like quinoa or rice can give it more body.
How do I add more protein to this soup?
Lentils already provide a good amount of plant-based protein, but you can boost it by stirring in cooked beans, or topping the soup with toasted nuts or seeds just before serving.
Final Thoughts
This Lentil and Vegetable Soup Recipe is truly a kitchen gem — wholesome, full of vibrant flavors, and incredibly satisfying. Whether you’re aiming for a nourishing weeknight meal or a crowd-pleaser to warm hearts, this recipe delivers every single time. I encourage you to give it a try and enjoy the comforting goodness it brings to your table.
Print
Lentil and Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free
Description
This hearty Lentil and Vegetable Soup is a nutritious and flavorful vegan dish, packed with tender lentils, fresh vegetables, and aromatic spices. Perfect for a cozy, healthy meal, it simmers slowly to develop rich flavors and can be customized with greens like kale or spinach and garnished with fresh parsley for a vibrant finish.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups chopped kale or spinach (optional)
- Chopped fresh parsley for garnish
Legumes & Canned Goods
- 1 cup green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes with juices
Liquids & Oils
- 1 tablespoon olive oil
- 6 cups vegetable broth
- Juice of 1/2 lemon
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Zucchini: Stir in the diced zucchini and cook for an additional 2 minutes to soften it slightly.
- Add Lentils and Spices: Incorporate the rinsed lentils, ground cumin, dried thyme, smoked paprika, and bay leaf into the pot. Mix everything well to coat the lentils and vegetables with the spices.
- Add Liquids and Tomatoes: Pour in the vegetable broth and the entire can of diced tomatoes with their juices. Stir to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, or until the lentils and vegetables are tender.
- Add Greens (Optional): If using kale or spinach, add it during the last 5 minutes of cooking to allow the greens to wilt without overcooking.
- Finish and Season: Remove the bay leaf. Stir in the juice of half a lemon and adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley before serving for a fresh, vibrant touch.
Notes
- This soup stores well in the refrigerator and often tastes even better the next day when flavors have melded.
- For a more filling meal, add cooked quinoa or rice to the soup.
- To achieve a creamier texture, blend a portion of the soup before serving.
