Description
Looking for a quick and healthy meal? Try our Easy Lentil Vegetable Soup recipe today! Discover a simple way to eat more veggies.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and sorted
- 2 tablespoons olive oil
- 1 large yellow onion (about 1 cup), diced
- 3 medium carrots (about 1 cup), diced
- 2 celery stalks (about ½ cup), chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 can diced tomatoes with juices
- 6 cups vegetable broth
- 2 bay leaves
- 1 medium zucchini (about 1 cup), diced
- 1 cup fresh spinach or kale, roughly chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Prepare the Lentils Begin by thoroughly rinsing 1 cup of dried lentils under cold water in a fine-mesh sieve. Examine them carefully, removing any stones or debris. This quick inspection ensures your Easy Lentil Vegetable Soup has perfect texture and no unwanted surprises. Set the cleaned lentils aside while you prepare the other components.
- Step 2: Sauté the Aromatics In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the diced onion, carrot, and celery, cooking for 5-7 minutes until the vegetables begin to soften. This classic mirepoix creates the flavor foundation for your soup. Stir occasionally to prevent browning and promote even cooking.
- Step 3: Add Garlic and Spices Add the minced garlic to the pot and cook for 30 seconds until fragrant—be careful not to burn it as this can create bitterness. Immediately add the dried thyme, cumin, smoked paprika, and red pepper flakes (if using). Stir continuously for another 30 seconds to toast the spices, releasing their essential oils and intensifying their flavors throughout your lentil soup.
- Step 4: Build the Soup Base Pour in the canned diced tomatoes with their juices, scraping the bottom of the pot with your spoon to release any flavorful browned bits. Add the rinsed lentils, vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially with a lid and cook for 20-25 minutes, until the lentils are tender but not mushy.
- Step 5: Add Final Vegetables When the lentils are almost tender, add the diced zucchini and continue cooking for 5 minutes. Then stir in the chopped spinach or kale and cook just until wilted, about 2 minutes. These late additions ensure your vegetables maintain their vibrant color and texture in the finished Easy Lentil Vegetable Soup.
- Step 6: Finish and Serve Remove the pot from heat and discard the bay leaves. Stir in the fresh lemon juice, which brightens all the flavors. Taste and adjust seasoning with salt and pepper as needed. Let the soup rest for 5 minutes before serving, garnished with fresh parsley if desired. This brief rest allows the flavors to meld and develop further.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg