Hearty Lentil Vegetable Soup

Description

This Hearty Lentil Vegetable Soup is the perfect one-pot comfort meal that’s packed with wholesome ingredients and rich, savory flavor. Tender lentils simmer alongside potatoes, carrots, celery, tomatoes, and leafy spinach in a seasoned vegetable broth, creating a nourishing soup that’s both filling and budget-friendly. It’s naturally high in fiber and plant-based protein, making it an excellent choice for lunch, dinner, or meal prep. Serve it with crusty bread for a satisfying meal the whole family will love.

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1½ cups dried brown lentils, rinsed
• 2 medium potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

To Finish

• 2 cups fresh spinach, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice (optional)

For Serving

• Crusty artisan bread
• Freshly grated Parmesan (optional)

Instructions

Step 1: Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 6–8 minutes until softened. Stir in the garlic and cook for another minute.

Step 2: Add the Main Ingredients

Add the lentils, potatoes, diced tomatoes, vegetable broth, Italian seasoning, paprika, thyme, bay leaf, salt, and pepper. Stir well.

Step 3: Simmer

Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 35–40 minutes, or until the lentils and potatoes are tender.

Step 4: Add the Spinach

Stir in the chopped spinach and cook for 2–3 minutes until wilted.

Step 5: Finish

Remove the bay leaf. Stir in fresh parsley and lemon juice for extra brightness.

Step 6: Serve

Ladle the hot soup into bowls and serve with crusty bread. Sprinkle with Parmesan cheese if desired.

Tips

• Add cooked sausage or shredded chicken for extra protein.
• Kale can be used instead of spinach.
• For a thicker soup, mash a few potatoes into the broth before serving.
• Add a pinch of red pepper flakes for a little heat.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 3 months.
• Reheat gently on the stovetop or microwave.

Frequently Asked Questions

Can I use canned lentils?
Yes. Add them during the last 10 minutes of cooking since they’re already cooked.

Can I make this in a slow cooker?
Absolutely. Cook on Low for 7–8 hours or High for 4–5 hours.

Is this soup vegan?
Yes, if you use vegetable broth and skip the Parmesan cheese.

Servings

6 servings

Approximate Nutrition (Per Serving)

• Calories: 295
• Protein: 14g
• Carbohydrates: 47g
• Fat: 6g
• Fiber: 15g
• Sodium: 520mg