Why You’ll Love This Recipe
This soup is not only easy to prepare but also incredibly filling and good for you. It’s loaded with plant-based protein, fiber, and essential vitamins thanks to the lentils and vegetables. Plus, it’s naturally gluten-free, dairy-free, and vegan, making it suitable for a wide range of dietary needs. Whether you’re meal prepping or feeding a hungry family, this soup is a healthy, budget-friendly choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green or brown lentils
- Carrots
- Celery
- Onion
- Garlic
- Diced tomatoes (canned or fresh)
- Vegetable broth
- Olive oil
- Bay leaf
- Ground cumin
- Thyme
- Salt and pepper
- Fresh parsley or spinach (optional, for garnish or added greens)
Directions
- In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
- Stir in minced garlic, cumin, thyme, salt, and pepper. Cook for another minute until fragrant.
- Add the lentils, diced tomatoes, bay leaf, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until the lentils are tender.
- Remove the bay leaf. Adjust seasoning to taste.
- Stir in chopped parsley or spinach if using. Simmer for an additional 5 minutes until wilted.
- Serve hot with crusty bread or your favorite side.
Servings and timing
This recipe makes approximately 6 servings. Prep time is about 10 minutes, and cook time is around 40 minutes, totaling 50 minutes from start to finish.
Variations
- Add extra vegetables: Try adding zucchini, green beans, sweet potatoes, or bell peppers for even more nutrients.
- Spice it up: A pinch of red pepper flakes or a dash of chili powder adds a kick.
- Use red lentils: If you’re short on time, red lentils cook faster and give a creamier texture.
- Add grains: Stir in cooked rice, barley, or quinoa for a heartier soup.
- Add protein: Toss in cooked shredded chicken or sausage for a non-vegan version.
Storage/Reheating
Let the soup cool completely before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Reheat in a saucepan over medium heat or in the microwave until warmed through. Add a splash of water or broth if the soup thickens too much.
FAQs
How long do lentils take to cook in soup?
Lentils typically take 30 to 35 minutes to cook in simmering soup, depending on the variety used.
Do I need to soak lentils before making soup?
No soaking is necessary for green or brown lentils. Just rinse them before cooking.
Can I use canned lentils?
Yes, but reduce the cooking time and add them later in the process since they’re already cooked.
Is this soup good for meal prep?
Absolutely. It keeps well in the fridge and freezes beautifully, making it ideal for make-ahead meals.
Can I use chicken broth instead of vegetable broth?
Yes, if you’re not following a vegetarian or vegan diet, chicken broth works well too.
What’s the best type of lentil for soup?
Green or brown lentils hold their shape well and are ideal for hearty soups.
How do I make the soup thicker?
You can mash some of the lentils with a spoon or use an immersion blender for a slightly thicker texture.
Can I add pasta to this soup?
Yes, small pasta like ditalini or elbow macaroni can be added. Cook them separately to avoid overcooking.
Is this soup kid-friendly?
Definitely. It’s mild in flavor and packed with soft veggies and lentils kids can enjoy.
Can I cook this in a slow cooker?
Yes. Combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.
Conclusion
Easy lentil vegetable soup is a versatile, nutritious, and satisfying dish that fits any meal plan. Whether you’re looking for a comforting dinner or a healthy lunch option, this simple recipe delivers big flavor with minimal effort. Keep it classic or make it your own with a variety of veggies and spices—it’s a soup you’ll want to make again and again.
PrintEasy Lentil Vegetable Soup
Easy Lentil Vegetable Soup is a hearty, wholesome, and comforting dish made with protein-packed lentils, colorful vegetables, and warm spices. Naturally vegan and gluten-free, it’s a healthy and budget-friendly meal perfect for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup fresh parsley or 2 cups spinach (optional, for garnish/greens)
Instructions
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic, cumin, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Add lentils, diced tomatoes, bay leaf, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender.
- Remove bay leaf. Taste and adjust seasoning as needed.
- Stir in parsley or spinach, simmer for 5 minutes until wilted.
- Serve hot with crusty bread or your favorite side.
Notes
- Add zucchini, sweet potatoes, or bell peppers for extra vegetables.
- Use red lentils for a quicker-cooking, creamier soup.
- Add a pinch of chili powder or red pepper flakes for spice.
- Mix in cooked rice, barley, or quinoa for more heartiness.
- Can be cooked in a slow cooker (6–8 hours on low).
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
