Description
A comforting blend of tender lentils, vibrant vegetables, and aromatic spices, this Hearty Lentil Vegetable Soup warms you inside out. Perfect as a nutrient-packed meal for lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add ground cumin, smoked paprika, thyme, and rosemary. Stir for 30 seconds to allow the spices to bloom.
- Incorporate rinsed lentils, diced potatoes, diced tomatoes (with juices), and vegetable broth. Season with salt and pepper; bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for 30–40 minutes, stirring occasionally.
- If using spinach or kale, stir it in and let cook for 5 more minutes until wilted.
- Taste the soup and adjust the seasoning as needed. Garnish with fresh parsley, ladle into bowls, and serve hot.
Notes
This soup can be made in advance and tastes even better the next day. Feel free to customize with additional vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg