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–+ servings
Benjamin

Vegetarian Lentil Soup

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Sauté the Vegetables:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened, stirring occasionally.
  3. Add the garlic and cook for 1 minute, until fragrant.
Build the Flavor:
  1. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
  2. Add the diced tomatoes, combining well with the other ingredients.
Add Lentils and Broth:
  1. Stir in the rinsed lentils, followed by the vegetable broth.
  2. Add the ground cumin, smoked paprika, and bay leaves. Bring the soup to a boil.
Simmer the Soup:
  1. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender.
Add Greens and Lemon:
  1. Stir in the spinach or kale and cook for 2–3 minutes, until wilted.
  2. Remove the bay leaves and stir in the lemon juice. Season with salt and pepper to taste.
Serve:
  1. 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

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