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Hearty Lentil Vegetable Soup

Nutritious brown lentils combined with fresh vegetables in rich, flavorful broth, perfect for healthy meals and comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 4 garlic cloves minced
  • 1.5 cups dried brown lentils rinsed and sorted
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth or chicken broth
Seasonings
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp tomato paste
Optional Add-ins
  • 2 cups fresh spinach or kale roughly chopped, optional
  • fresh parsley for garnish
  • lemon wedges for serving

Equipment

  • Large stockpot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat until shimmering and hot.
  2. Add the diced onion, carrots, and celery to the pot and sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
  3. Stir in the minced garlic, dried thyme, ground cumin, and smoked paprika, cooking for about 1 minute until the spices become fragrant and coat the vegetables evenly.
  4. Add the tomato paste and stir well, cooking for 2 minutes to allow it to caramelize slightly and develop deeper flavor.
  5. Pour in the rinsed lentils, diced tomatoes with their juices, vegetable broth, and bay leaves, stirring to combine all ingredients thoroughly.
  6. Increase the heat to high and bring the soup to a rolling boil, then reduce the heat to low and cover the pot with a lid.
  7. Simmer the soup gently for 30 to 35 minutes, stirring occasionally, until the lentils are tender but not mushy and the vegetables are completely cooked through.
  8. If using leafy greens like spinach or kale, stir them into the soup during the last 5 minutes of cooking time, allowing them to wilt into the broth.
  9. Remove the bay leaves from the soup and discard them, then taste and adjust the seasoning with additional salt and black pepper as needed.
  10. Serve the hot soup in bowls, garnished with fresh chopped parsley and a squeeze of fresh lemon juice to brighten all the flavors.

Notes

This soup stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. The flavors improve after a day as the lentils absorb the seasoned broth. Add extra liquid when reheating if the soup has thickened. Customize with your favorite vegetables or leafy greens.