Lentil Vegetable Soup
Lentil vegetable soup is a hearty, plant-based soup made with tender lentils, vegetables, warm spices, and a bright finish of lemon.
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 Lentils First: Rinsing removes debris and helps the soup cook more evenly.
- Simmer Gently: Keep the soup at a low simmer so the lentils become tender without breaking down too much.
- Add Quick-Cooking Vegetables Later: Zucchini and spinach are added near the end to prevent them from becoming mushy.
- Finish with Lemon: Stirring in lemon juice at the end brightens the flavors and balances the spices.
- Adjust Thickness as Needed: Add extra broth or water if the soup thickens too much as it sits.
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