Description
Warm, hearty, and bursting with flavor, this Vegetarian Lentil Soup is the ultimate comfort food. Packed with nutritious lentils, vibrant vegetables, and aromatic spices, it’s a healthy and satisfying meal that’s easy to make and perfect for any time of year. Whether you’re meal-prepping or feeding a crowd, this soup is a guaranteed hit!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 cup dried lentils, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 cups spinach or kale, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened, stirring occasionally.
- Add the garlic and cook for 1 minute, until fragrant.
- Build the Flavor:
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add the diced tomatoes, combining well with the other ingredients.
- Add Lentils and Broth:
- Stir in the rinsed lentils, followed by the vegetable broth.
- Add the ground cumin, smoked paprika, and bay leaves. Bring the soup to a boil.
- Simmer the Soup:
- Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender.
- Add Greens and Lemon:
- Stir in the spinach or kale and cook for 2–3 minutes, until wilted.
- Remove the bay leaves and stir in the lemon juice. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with a drizzle of olive oil or fresh herbs, if desired. Serve with crusty bread for a complete meal.
Notes
- Lentil Varieties: Use brown or green lentils for a soup that holds its shape. Red lentils cook faster and will create a creamier texture.
- Make Ahead: This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 5 days.
- Freezer-Friendly: Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat on the stovetop with a splash of broth.
- Customizable: Add diced sweet potatoes, zucchini, or bell peppers for extra vegetables
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Mediterranean-Inspired