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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.

Ingredients

Units Scale
  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
  3. Stir in garlic, red bell pepper, and zucchini, cooking for another 3 minutes.
  4. Add lentils, vegetable broth, diced tomatoes, thyme, cumin, paprika, salt, and black pepper. Stir well.
  5. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender.
  6. Stir in spinach or kale and cook for an additional 2–3 minutes until wilted.
  7. 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.

Nutrition

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