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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.

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)

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

Find it online: https://thefamilycooking.com/lentil-and-vegetable-soup/