Lentil vegetable soup has become a reliable staple in my kitchen, especially on chilly evenings when I want something hearty yet simple. I appreciate how it comes together quickly with basic ingredients, filling the house with a warm, earthy aroma that’s comforting and inviting. The texture strikes a nice balance between tender lentils and soft vegetables, making each spoonful satisfying without being heavy. I usually serve it with crusty bread or a light salad for a complete, fuss-free meal.

Quick Facts

Why You’ll Love It

This lentil vegetable soup is a practical, nourishing option that fits easily into any weeknight routine. It’s packed with veggies and protein-rich lentils, making it a well-rounded dish that’s both filling and flavorful.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredient list is straightforward, focusing on pantry staples and fresh vegetables. Lentils provide protein and body, while the mix of carrots, celery, and tomatoes adds depth and natural sweetness.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups chopped kale or spinach (optional)
• Juice of half a lemon (optional)

Step-by-Step Instructions

Follow these steps to build flavor and cook the lentils and vegetables to tender perfection. Stir occasionally and adjust seasoning at the end to suit your taste.

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
3. Stir in minced garlic, cumin, and thyme; cook for 1 minute until fragrant.
4. Add lentils, diced tomatoes with their juice, vegetable broth, and bay leaf.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, or until lentils are tender.
6. If using, stir in chopped kale or spinach during the last 5 minutes of cooking.
7. Remove bay leaf, season with salt, pepper, and lemon juice if desired.
8. Serve hot with bread or a side of your choice.

Chef Tips

Here are some practical tips to ensure your soup turns out flavorful and well-textured every time.

• Rinse lentils thoroughly to remove any debris.
• Don’t skip sautéing the vegetables; it builds a richer base flavor.
• Adjust broth quantity if you prefer a thicker or thinner soup.
• Add greens at the end to keep them vibrant and tender.
• Taste and season at the end to balance acidity and saltiness.

Substitutions

You can easily swap ingredients based on what you have or dietary preferences without compromising the soup’s character.

• Use red lentils for a softer, creamier texture.
• Replace kale or spinach with Swiss chard or collard greens.
• Swap vegetable broth for chicken broth if not vegetarian.
• Use canned lentils for a quicker version; add them near the end of cooking.

Storage & Reheating

This soup stores well and can be reheated without losing its texture or flavor, making it ideal for meal prep.

• Cool completely before refrigerating in an airtight container for up to 4 days.
• Freeze in portions for up to 3 months; thaw overnight in the fridge.
• Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen.

Perfect Pairings

Pair this soup with simple sides or drinks that complement its earthy, savory profile.

• Crusty whole-grain bread or garlic bread
• Light green salad with vinaigrette
• Dry white wine like Sauvignon Blanc
• Roasted root vegetables

FAQs

Here are answers to common questions that come up when making lentil vegetable soup at home.

Nutritional Note

This soup is a balanced source of plant-based protein, fiber, and vitamins from vegetables, making it a wholesome choice to include in your meals.