Description

A comforting and hearty vegetarian lentil soup recipe, packed with wholesome ingredients and simple flavors. Perfect for weeknights or any day you need a nourishing meal. Easy to make and delicious!

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 medium carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon red pepper flakes (optional, for a little warmth)
1 ½ cups brown or green lentils, rinsed and picked over
8 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
2 cups fresh spinach or kale, roughly chopped (optional, for added greens)
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, ground cumin, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
3. Add the rinsed lentils, vegetable broth, diced tomatoes (with their liquid), and the bay leaf to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to ensure nothing sticks to the bottom of the pot.
5. Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to your liking. Stir in the chopped spinach or kale (if using) and cook for an additional 2-3 minutes, until wilted.
6. Ladle the soup into bowls. Garnish with fresh chopped parsley and serve with a lemon wedge on the side, if desired.

Notes

Cool completely before storing. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave. Add extra broth or water when reheating as lentils absorb liquid. Thaw frozen soup in the refrigerator overnight.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 300-350
Sugar: 8-12g
Sodium: Varies based on broth
Fat: 5-8g
Carbohydrates: 45-55g
Fiber: 15-20g
Protein: 15-20g