Lentil Vegetable Soup
Lentil Vegetable Soup is one of our favorite soup recipes to make when the weather gets cold. Filled with brown lentils and a medley of veggies, fresh herbs, and spices this delicious lentil soup is sure to satisfy.
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Lentil Vegetable Soup, with its diverse vegetables and different spices, has a great depth of flavor that will seriously impress. The lentils themself have their own distinct flavor and when cooked with the sauteed vegetables combine for a cozy flavor.
This is a versatile soup that’s great for any day of the week. With under an hour of cooking time, you’ll have a healthy dinner full of tender vegetables and filling lentils. If you’re looking to beef it up you can add a protein or keep it vegetarian and add in extra veggies like sweet potatoes or green beans. An easy way to add in more flavor is a sprinkle of red pepper flakes for some spice or extra herbs like fresh parsley or rosemary in addition to the thyme.
This vegetable soup is a healthy and flavorful soup that will hit the spot for lunch the next day. Divvy out a portion of the soup for lunches or keep it for dinner the next day. Like most soups you can add in a splash of broth when rewarming it next time you have it if it gets too thick in the fridge.
Why You’ll Love this Recipe:
Hearty and nourishing: Packed with protein-rich lentils and colorful vegetables for a wholesome, filling meal.
Easy one-pot recipe: Simple to prepare with minimal cleanup, perfect for busy weeknights.
Naturally vegan and gluten-free: Made entirely from plant-based ingredients.
Great for meal prep: Stores and reheats beautifully for lunches or dinners throughout the week.
Bright and flavorful: Fresh lemon juice and herbs give it a vibrant, refreshing finish.
Ingredients to Make Lentil Vegetable Soup:
- olive oil. Adds richness and helps sauté the vegetables for a flavorful base.
- onion, carrots, celery. The classic soup trio that builds a deep, aromatic foundation.
- garlic cloves. Enhances flavor and adds a savory note.
- spices. Create a warm, aromatic flavor profile that complements the lentils perfectly.
- lentils. Use brown or green lentils, they hold their shape well and add hearty texture.
- diced tomatoes. Provide acidity and balance the earthy lentils; use fire-roasted for extra depth.
- vegetable broth. Keeps the soup light and flavorful, use low-sodium if preferred.
- zucchini. Adds freshness and color; chop into small, even pieces for uniform cooking.
- baby spinach. Wilts quickly at the end, adding nutrients and vibrant green color.
- lemon juice. Brightens the soup and enhances all the flavors just before serving.
How to Make Lentil Vegetable Soup:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in garlic, salt, cumin, paprika, thyme, and black pepper. Cook for 1 minute until fragrant.
- Add lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender.
- Add zucchini and cook for another 10 minutes, until vegetables are tender.
- Stir in chopped spinach and lemon juice, cooking for 1–2 more minutes until spinach wilts.
- Taste and adjust seasoning before serving.
Recommended Equipment
Recipe Notes & Tips:
- Rinse the lentils: Always rinse lentils under cool water to remove dust or debris before cooking.
- Use the right lentils: Brown, green, or French lentils work best, they stay firm and hold texture without turning mushy.
- Sauté for flavor: Don’t skip sautéing the vegetables and spices; this step builds depth and richness in the broth.
- Simmer gently: Cook on low heat to allow the lentils and vegetables to soften evenly.
- Add greens last: Spinach wilts quickly, stir it in at the very end to keep the color bright and texture tender.
- Customize your veggies: Add bell peppers, potatoes, or kale for variety.
- For a thicker soup: Mash some lentils with the back of a spoon or use an immersion blender for a creamier consistency.
- Finishing touch: Don’t skip the lemon juice, it brings brightness and balances the earthy flavors of the lentils.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
How to Store:
Refrigerator: Store cooled soup in an airtight container for up to 5 days.
Freezer: Freeze in individual portions or a freezer-safe container for up to 3 months. Leave a little room at the top for expansion.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. Add a splash of broth or water if the soup thickens after storing.
FAQs:
You can, but note that red lentils cook faster and break down more, resulting in a thicker, creamier texture rather than a chunkier soup.
Yes! Add all ingredients except the spinach and lemon juice, then cook on low for 6–7 hours or high for 3–4 hours. Stir in spinach and lemon juice just before serving.
Absolutely, try adding shredded chicken, turkey sausage, or a scoop of quinoa for extra protein.
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Lentil Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon thyme
- ½ teaspoon pepper
- 1 ½ cups lentils
- 1 can diced tomatoes
- 8 cups vegetable broth
- 2 cups zucchini, quartered
- 2 cups baby spinach, chopped
- 2 tablespoons lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in garlic, salt, cumin, paprika, thyme, and black pepper. Cook for 1 minute until fragrant.
- Add lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender.
- Add zucchini and cook for another 10 minutes, until vegetables are tender.
- Stir in chopped spinach and lemon juice, cooking for 1–2 more minutes until spinach wilts.
- Taste and adjust seasoning before serving.
Nutrition
Notes
- Rinse the lentils: Always rinse lentils under cool water to remove dust or debris before cooking.
- Use the right lentils: Brown, green, or French lentils work best, they stay firm and hold texture without turning mushy.
- Sauté for flavor: Don’t skip sautéing the vegetables and spices; this step builds depth and richness in the broth.
- Simmer gently: Cook on low heat to allow the lentils and vegetables to soften evenly.
- Add greens last: Spinach wilts quickly, stir it in at the very end to keep the color bright and texture tender.
- Customize your veggies: Add bell peppers, potatoes, or kale for variety.
- For a thicker soup: Mash some lentils with the back of a spoon or use an immersion blender for a creamier consistency.
- Finishing touch: Don’t skip the lemon juice, it brings brightness and balances the earthy flavors of the lentils.
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