Hearty Lentil and Vegetable Soup (Print View)

Protein-rich lentil soup with seasonal vegetables and aromatic spices, ready in under an hour.

# Components:

→ Lentils

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 medium zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup diced tomatoes, fresh or canned
10 - 4 cups vegetable broth
11 - 2 cups water
12 - 2 cups fresh spinach or kale, chopped

→ Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried thyme
15 - ½ teaspoon smoked paprika
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon black pepper

→ Optional Garnishes

19 - Chopped fresh parsley
20 - Lemon wedges

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened and fragrant.
02 - Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
03 - Stir in cumin, thyme, smoked paprika, salt, and pepper; cook for 1 minute until spices become fragrant.
04 - Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until lentils and vegetables are tender.
05 - Stir in spinach or kale; cook for 2–3 minutes until wilted. Remove and discard bay leaf.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • It comes together with pantry staples and whatever vegetables are languishing in your crisper drawer
  • The soup actually tastes better the next day, making it perfect for meal prep or lazy lunches
  • You can easily double the batch and freeze portions for those nights when cooking feels impossible
02 -
  • Lentils vary wildly in cooking time depending on their age and brand, so start checking at 20 minutes to avoid mushy soup
  • The soup will thicken considerably as it sits, especially if you're using green lentils, so you may need to add more water or broth when reheating
  • Smoked paprika is entirely different from regular paprika, and using it here creates that subtle depth that makes this recipe special
03 -
  • Rinse your lentils thoroughly and pick through them for small stones or debris, this takes 30 seconds and saves you from unpleasant surprises
  • If you want extra protein, add a can of drained chickpeas or white beans in the last 10 minutes of cooking
  • A splash of vinegar or extra lemon juice right before serving can transform a flat soup into something extraordinary
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