Name: Hearty Lentil and Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 1 zucchini, diced; 1 1/2 cups dried brown or green lentils, rinsed; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tsp dried thyme; 1 tsp ground cumin; 1/2 tsp paprika; Salt, to taste; Black pepper, to taste; 2 cups fresh spinach or kale, chopped; Optional garnish: fresh parsley or lemon wedges

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A warm, nourishing bowl of hearty lentil and vegetable soup is the perfect comfort food for any time of year. Packed with protein-rich lentils, fresh vegetables, and aromatic herbs, it’s a wholesome meal that is as filling as it is flavourful.

Why You’ll Love This Recipe

This soup is easy to prepare, budget-friendly, and full of nutrients. Lentils provide a great source of plant-based protein and fibre, while the vegetables add freshness and depth of flavour. It’s naturally gluten-free, customisable, and ideal for meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dried green or brown lentils, rinsed
Carrots, diced
Celery, diced
Onion, chopped
Garlic, minced
Tomatoes, diced (fresh or canned)
Vegetable stock
Olive oil
Bay leaves
Salt and pepper

directions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery, sautéing until softened.
Stir in lentils, tomatoes, and bay leaves.
Pour in vegetable stock, bring to a boil, then reduce heat and simmer until lentils are tender (about 30 minutes).
Season with salt and pepper to taste.
Remove bay leaves before serving.

Servings and timing

Serves: 6 people
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

Add spinach or kale for extra greens.
Use red lentils for a softer, creamier texture.
Spice it up with cumin, paprika, or curry powder.
Add diced potatoes or sweet potatoes for more heartiness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. This soup also freezes well for up to 3 months.

FAQs

Can I use canned lentils instead of dried?

Yes, reduce cooking time and add them after vegetables have softened.

How can I make the soup thicker?

Simmer longer or blend a portion of the soup and stir it back in.

Can I make this soup in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours.

Is this recipe vegan?

Yes, if made with vegetable stock.

Which lentils hold their shape best?

Green and brown lentils hold up well during cooking.

Can I add meat to this soup?

Yes, cooked sausage, chicken, or ham work well.

How do I avoid mushy lentils?

Do not overcook and use the correct type of lentil for the texture you want.

Can I use fresh herbs?

Yes, fresh thyme or parsley add excellent flavour — add them near the end of cooking.

Does it freeze well?

Yes, it freezes beautifully for future meals.

What can I serve with this soup?

Crusty bread, cornbread, or a fresh salad make excellent sides.

Conclusion

Hearty Lentil and Vegetable Soup is a simple yet deeply satisfying recipe that’s full of nutrition and flavour. It’s easy to make, stores well, and is perfect for both cosy family dinners and healthy meal prep.

Hearty Lentil and Vegetable Soup

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A nourishing and filling soup made with protein-rich lentils, fresh vegetables, and aromatic herbs. This hearty soup is perfect for a comforting lunch or dinner, offering warmth, flavor, and wholesome nutrition in every bowl.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery, and sauté for 5 minutes until softened.
Stir in garlic, red bell pepper, and zucchini, cooking for another 3 minutes.
Add lentils, vegetable broth, diced tomatoes, thyme, cumin, paprika, salt, and black pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender.
Stir in spinach or kale and cook for an additional 2–3 minutes until wilted.
Taste and adjust seasoning as needed, then serve hot with optional parsley or lemon wedges.

Notes

For added richness, stir in a splash of olive oil or balsamic vinegar before serving.
Red lentils can be used but will cook faster and yield a softer texture.
This soup freezes well for up to 3 months.
Serve with crusty bread for a complete meal.