Lentil and Vegetable Soup

There’s nothing like a bowl of Lentil and Vegetable Soup to warm you up and fill you with that cozy, comforting feeling. This recipe is a true celebration of wholesome goodness—packed with fiber, vitamins, and a rainbow of veggies. The lentils are soft and tender, the broth rich and flavorful, and the vegetables provide just the right crunch and freshness. Whether it’s chilly outside or you just need something nourishing, this soup has got you covered.

This hearty, satisfying soup is inspired by Mediterranean and Middle Eastern flavors, where lentils are often used in soups and stews. Known for their rich nutritional profile, lentils make the perfect base for this comforting bowl. Not only are they packed with protein and fiber, but they also absorb all the beautiful spices and seasonings, creating a depth of flavor that’s hard to resist.

Trust me, this one’s a keeper. It’s a big hug in a bowl, and it’s as easy as it gets to make. Get ready to dive into a bowl of goodness that will leave you feeling nourished and content.

Why You’ll Love Lentil and Vegetable Soup

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a chilly night, meal prepping for the week, or enjoying a nourishing lunch, this soup is as versatile as it is delicious.

Is this Lentil and Vegetable Soup for you? Let’s see. Lentil and Vegetable Soup is…

1. Hearty and Filling – Lentils and veggies come together for a satisfying, nutrient-packed meal.
2. Full of Flavor – A blend of savory spices, herbs, and fresh vegetables makes every spoonful a delight.
3. Naturally Vegan & Gluten-Free – A great option for those with dietary restrictions.
4. Perfect for Meal Prep – It stores well and tastes even better after a day or two in the fridge.
5. Light but Nourishing – It’s light enough for a quick lunch but hearty enough for a cozy dinner.

Quick tip: You can easily customize this soup by adding in your favorite greens or other veggies like spinach or kale for an extra boost!

Ingredients in Lentil and Vegetable Soup

Here’s the magic of this soup—it’s simple, wholesome ingredients that create a bowl of comfort. Let’s break it down:

Lentils: These tiny powerhouses are full of protein and fiber, making them the perfect base for this soup. They’re easy to cook and absorb all the savory flavors.

Carrots: Sweet and crunchy, they add a burst of color and a subtle sweetness to the soup.

Celery: Adds a fresh, light crunch and a subtle savory flavor.

Onion: A classic aromatic, onions bring richness and depth to the broth.

Garlic: A must-have for any hearty soup, it adds a wonderful fragrance and savoriness.

Tomatoes: A couple of juicy tomatoes add a touch of acidity and enhance the depth of flavor in the broth.

Vegetable Broth: The base of the soup—make sure to use a good quality broth for maximum flavor.

Spinach: A handful of fresh spinach adds a pop of green and a little extra nutrition.

Bay Leaves: For that earthy, aromatic touch that makes the broth come alive.

Spices: Cumin, coriander, and turmeric combine to create a warm, aromatic flavor profile. Don’t forget the salt and pepper to taste!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions:

Let’s dive into the steps to create this wholesome, comforting soup:

Preheat Your Equipment: Start by heating a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.

Combine Ingredients: Toss in your onions, carrots, and celery, and sauté for about 5 minutes, until the vegetables begin to soften and the onions are translucent. Add the garlic and cook for another minute until fragrant.

Prepare Your Cooking Vessel: Stir in the lentils, tomatoes, vegetable broth, and bay leaves. Bring to a simmer and let it cook for about 25-30 minutes, or until the lentils are tender.

Cook to Perfection: Add the spinach and spices (cumin, coriander, turmeric, salt, and pepper). Stir everything together and let it simmer for another 5-10 minutes, allowing the flavors to meld.

Finishing Touches: Taste and adjust the seasoning as needed. If you like a little more heat, add some red pepper flakes or a dash of hot sauce.

Serve and Enjoy: Ladle the soup into bowls and serve hot. Pair with a side of crusty bread or a light salad for a complete meal.

How to serve Lentil and Vegetable Soup?

Fresh Salads: A tangy, crisp green salad with a lemon vinaigrette will balance out the richness of the soup.

Crusty Bread: Serve with a warm baguette or some garlic toast to soak up all that delicious broth.

Creamy Accompaniments: Add a dollop of Greek yogurt or a swirl of coconut milk for an extra creamy finish.

Vegetable Sides: Roasted vegetables like zucchini or sweet potatoes would pair perfectly with the soup.

As a Standalone: This soup is hearty enough on its own, but a sprinkle of fresh herbs like parsley or cilantro adds a nice touch.

Nutrition Information (Per Serving)

• Serving Size: 1 portion
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 15g
• Protein: 14g
• Cholesterol: 0mg

Additional Tips

Prep Ahead: Chop your veggies the night before to make cooking even faster. This soup stores well in the fridge, so make a big batch for leftovers.

Spice It Up: Want more depth? Add a pinch of smoked paprika or a squeeze of lemon juice just before serving.

Dietary Adjustments: Make it richer with a splash of coconut milk or top with a sprinkle of crumbled feta for a creamy twist.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months.

Double the Batch: This soup freezes really well, so make extra and have lunch ready for the week!

Tips & Variations/Quick Tips:

• Use red lentils for a quicker-cooking option. They’re softer and break down more, making the soup thicker.
• If you’re short on time, use pre-chopped veggies or a bag of frozen mixed veggies to speed up the process.
• Swap in kale or Swiss chard instead of spinach for a different leafy green.
• Add some cooked quinoa or rice for a more filling, grain-based soup.

FAQ Section

Q1: Can I substitute the lentils with beans?
A1: Absolutely! You can use any type of beans, though they will change the texture a bit. Chickpeas or kidney beans would work great!

Q2: Can I make this soup ahead of time?
A2: Yes! This soup is even better the next day. Let it cool and store in the fridge for up to 4 days.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of water if necessary.

Q4: Can I freeze this soup?
A4: Yes! This soup freezes well for up to 3 months. Just let it cool completely before transferring to freezer-safe containers.

Q5: What’s the best way to reheat this soup?
A5: Reheat on the stovetop over low heat, stirring occasionally. Add a little water or broth if it’s too thick.

Q6: Can I double the recipe?
A6: Of course! If you’re making a double batch, make sure you have a large enough pot to accommodate the extra ingredients.

There you have it—this Lentil and Vegetable Soup is a true crowd-pleaser and a cozy staple that’s as good for your soul as it is for your body. Grab a bowl, and enjoy!