Lentil and Vegetable Soup

Why You’ll Love This Recipe

This soup is everything you want in a comforting bowl: it’s warm, filling, healthy, and budget-friendly. Lentils cook quickly and absorb the flavors of the broth and herbs, while a mix of vegetables provides color, texture, and nutrition. It’s naturally vegan, gluten-free, and ideal for leftovers or freezing for later. Plus, it’s incredibly adaptable to any season or preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, chopped
• Carrot, chopped
• Celery, chopped
• Garlic, minced
• Dried green or brown lentils, rinsed
• Diced tomatoes (canned with juices)
• Vegetable broth or water
• Tomato paste
• Zucchini or green beans (optional)
• Spinach or kale
• Ground cumin
• Dried thyme or Italian seasoning
• Salt and pepper
• Lemon juice (for finishing)
• Fresh parsley or cilantro (for garnish)

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery. Sauté for 5–7 minutes, until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add lentils, diced tomatoes, tomato paste, and vegetable broth.
5. Stir in cumin, thyme or Italian seasoning, salt, and pepper.
6. Bring the soup to a boil, then reduce heat to a simmer.
7. Cover and cook for 25–30 minutes, or until lentils are tender.
8. Stir in zucchini or green beans (if using) and cook for 5–10 more minutes.
9. Add spinach or kale and cook just until wilted.
10. Finish with a splash of lemon juice and adjust seasoning as needed.
11. Serve hot, garnished with chopped parsley or cilantro.

Servings and timing

This recipe serves approximately 6 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: About 50 minutes

Variations

• Spicy version: Add red pepper flakes, diced jalapeño, or a splash of hot sauce.
• Curried version: Stir in curry powder and turmeric for a flavorful twist.
• Creamy: Blend a portion of the soup for a thicker, creamy texture.
• Add grains: Mix in cooked quinoa, barley, or brown rice for added heartiness.
• Use red lentils: Red lentils cook faster and break down for a softer, stew-like texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the soup cool completely and transfer to freezer-safe containers. Freeze for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave until heated through, adding water or broth if needed to loosen the consistency.

FAQs

Can I use canned lentils?

Yes, but reduce the cooking time significantly and add them toward the end so they don’t overcook.

What kind of lentils work best?

Green or brown lentils are best for texture, as they hold their shape during cooking.

Can I make this in a slow cooker?

Yes. Add all ingredients (except greens and lemon juice) and cook on low for 6–8 hours or high for 3–4 hours. Stir in greens and lemon at the end.

Is this soup high in protein?

Yes, lentils are an excellent source of plant-based protein and fiber.

Can I use frozen vegetables?

Absolutely. Frozen vegetables like peas, corn, or green beans work well and cut down on prep time.

How do I make the soup thicker?

Simmer uncovered to reduce the liquid or blend a portion of the soup and stir it back in.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free. Just be sure your broth is certified gluten-free.

Can I use different greens?

Yes, try Swiss chard, mustard greens, or even beet greens.

What’s the best way to add extra flavor?

Sauté the vegetables well, use a good-quality broth, and finish with lemon juice or vinegar to brighten the flavors.

Can I meal prep this soup?

Definitely. Make a large batch and store in individual portions for easy grab-and-go meals.

Conclusion

Lentil and Vegetable Soup is a classic, wholesome dish that’s easy to make and full of flavor. It’s the perfect go-to for healthy comfort food, packed with nutrients and adaptable to any taste or season. Whether enjoyed fresh or saved for later, this soup offers warmth, nourishment, and satisfaction in every spoonful.

Lentil and Vegetable Soup

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Lentil and Vegetable Soup is a hearty, nutritious, and comforting dish made with plant-based ingredients like lentils, vegetables, and herbs. It’s perfect for a wholesome meal that’s easy, filling, and budget-friendly.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 2 carrots, chopped
4. 2 celery stalks, chopped
5. 3 cloves garlic, minced
6. 1 cup dried green or brown lentils, rinsed
7. 1 can (14.5 oz) diced tomatoes with juices
8. 2 tbsp tomato paste
9. 6 cups vegetable broth or water
10. 1 zucchini or 1 cup green beans (optional)
11. 2 cups spinach or kale
12. 1 tsp ground cumin
13. 1 tsp dried thyme or Italian seasoning
14. Salt and pepper to taste
15. 1 tbsp lemon juice (for finishing)
16. 2 tbsp fresh parsley or cilantro, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat.

1. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in lentils, diced tomatoes, tomato paste, and vegetable broth.
4. Add cumin, thyme or Italian seasoning, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes or until lentils are tender.
6. Add zucchini or green beans, if using, and cook for an additional 5–10 minutes.
7. Stir in spinach or kale and cook just until wilted.
8. Finish with lemon juice and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley or cilantro.

Notes

• Use green or brown lentils for best texture.
• Frozen vegetables can be substituted for fresh to save prep time.
• Blend part of the soup for a creamier consistency.
• Lemon juice brightens flavor—don’t skip it!
• This soup freezes well and is great for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 7g
• Sodium: 480mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg