Lentil Vegetable Soup Recipe

Description

Lentil Vegetable Soup is a wholesome, comforting dish packed with protein-rich lentils and colorful vegetables. This hearty soup is easy to prepare, budget-friendly, and perfect for lunch or dinner. The combination of tender lentils, carrots, celery, tomatoes, and aromatic herbs creates a nourishing meal that is both satisfying and flavorful. It is ideal for meal prep and tastes even better the next day as the flavors continue to develop.

Servings: 6 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 cups chopped spinach or kale
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add lentils, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
6. Stir in spinach or kale and cook for 3–4 minutes.
7. Remove the bay leaf and add lemon juice.
8. Taste and adjust seasoning before serving hot.

Recipe Notes

• Brown or green lentils hold their shape best in soup.
• Add extra broth if a thinner consistency is desired.
• Fresh herbs can be substituted for dried herbs.

Tips

• Make a large batch and refrigerate for up to 4 days.
• Freeze portions for up to 3 months.
• For extra flavor, add a pinch of smoked paprika or cumin.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 10g
• Carbohydrates: 30g
• Fiber: 9g
• Fat: 4g
• Sodium: 480mg

Health Benefits

• Rich in plant-based protein for muscle support.
• High fiber content promotes digestive health.
• Packed with vitamins, minerals, and antioxidants from vegetables.
• Low in fat and cholesterol-free.
• Supports heart health and helps maintain steady energy levels.

Frequently Asked Questions

Q: Can I use red lentils?
A: Yes, but they will break down more and create a thicker soup.

Q: Can I add other vegetables?
A: Absolutely. Zucchini, potatoes, peas, or bell peppers work well.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.

Q: Is this soup vegan?
A: Yes, when made with vegetable broth, it is completely vegan.

Q: Can I make it in a slow cooker?
A: Yes. Combine all ingredients except spinach and lemon juice, cook on low for 6–8 hours, then stir in spinach and lemon juice before serving.