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Lentil Vegetable Soup Recipe

Lentil Vegetable Soup

A comforting and hearty soup packed with protein-rich lentils and fresh vegetables. Perfect for a nourishing lunch or dinner, this recipe is healthy, filling, and rich in flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced about 120g
  • 2 medium carrots, diced about 160g
  • 2 stalks celery, diced about 100g
  • 3 cloves garlic, minced
  • 1 cup dried green or brown lentils, rinsed about 200g
  • 1 can canned diced tomatoes 400g
  • 6 cups vegetable broth 1.5 liters
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 2 cups baby spinach or kale, chopped about 60g
  • 1 tablespoon lemon juice optional, for serving
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • 1 large soup pot
  • 1 wooden spoon
  • 1 chopping board
  • 1 chef's knife
  • 1 measuring cups and spoons

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add diced onion, carrots, and celery. Cook, stirring occasionally, for about 6 minutes or until vegetables are softened.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add rinsed lentils, canned tomatoes (with juice), vegetable broth, bay leaf, thyme, cumin, black pepper, and salt. Stir to combine.
  5. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 25 minutes, stirring occasionally.
  6. Check that lentils are tender. Remove the bay leaf.
  7. Stir in chopped spinach or kale and cook uncovered for 3–4 minutes, until greens are wilted and bright.
  8. Taste and adjust salt or pepper as needed. Stir in lemon juice if desired for brightness.
  9. Serve hot, garnished with fresh parsley.

Notes

For a thicker soup, blend 1 cup with an immersion blender and mix back in.
You can add other vegetables like zucchini or potato for variation.
Soup stores well in the fridge for up to 4 days and freezes beautifully.