If you’re looking for a hearty, nourishing meal that warms you from the inside out, Lentil and Vegetable Soup checks every box. This vibrant, flavor-packed soup is a weeknight lifesaver and a cozy classic—brimming with colorful veggies, protein-rich lentils, and layers of Mediterranean-inspired spices. Whether you’re meal prepping for the week or sharing bowls with friends, you’ll love how healthy, satisfying, and simple this soup is to make. Best of all, Lentil and Vegetable Soup is naturally vegan and gluten-free, so everyone at the table can dig in!
Ingredients You’ll Need
The secret to a truly crowd-pleasing Lentil and Vegetable Soup is starting with the right ingredients. Don’t worry—these are all pantry and produce staples, but each one brings something special to the table, whether it’s creaminess, a pop of color, or that irresistible depth of flavor.
- Olive oil: Use a generous glug to build the base of flavor and achieve the perfect sauté on your veggies.
- Yellow onion: Diced for just the right sweetness and aromatic foundation in every spoonful.
- Garlic: Minced and sautéed for 2–3 minutes to mellow and infuse the soup with robust, savory notes.
- Carrots: Peeled and diced for a sweet, earthy depth and an inviting burst of orange.
- Celery: Added for its subtle flavor and classic crunch in every bite.
- Zucchini: Chopped to bring a soft, fresh texture that melds beautifully as it cooks.
- Green beans: Trimmed and cut for a lovely snap and a splash of green color.
- Dried green or brown lentils: Rinsed and ready to provide a hearty, protein-packed base—no need to soak!
- Canned diced tomatoes (with juice): For that signature tangy brightness and extra depth.
- Vegetable broth: Forms the soul-soothing liquid backbone of your soup—choose a low-sodium option if you’re watching salt.
- Dried thyme: A small spoonful fills the whole pot with herbal warmth.
- Dried oregano: Adds a Mediterranean note that ties all the veggies together.
- Ground cumin: Gives the soup a subtle earthy undertone and beautiful aroma.
- Smoked paprika: Just a hint brings irresistible smokiness and a gorgeous red hue.
- Salt and black pepper: Essential for drawing out every note of flavor.
- Kale or spinach: Stirred in toward the end for a boost of color, nutrients, and green goodness.
- Lemon juice: Added at the finish to brighten up all the other flavors and keep things lively.
How to Make Lentil and Vegetable Soup
Step 1: Sauté Onions and Garlic
Start by heating olive oil in a large soup pot over medium heat. Toss in the diced onion and minced garlic, and let them sizzle for 2–3 minutes, just until fragrant and slightly golden. This step lays the groundwork for the soup’s savory taste—let those aromatics do their magic!
Step 2: Add and Soften the Veggies
Next up, stir in the carrots, celery, zucchini, and green beans. Give everything a good mix and let the veggies cook for 5–7 minutes. You’re looking for them to soften a little and begin soaking up all those oniony, garlicky flavors.
Step 3: Build the Soup Base
Now comes the heart and soul of your Lentil and Vegetable Soup: add the rinsed lentils, diced tomatoes (with all the juice), and vegetable broth. Sprinkle in the thyme, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine, then crank up the heat and bring everything to a gentle boil.
Step 4: Simmer Until Tender
Reduce the heat to low, cover the pot, and let the soup simmer for 30–35 minutes. The lentils will soften, the veggies will become tender, and the kitchen will start smelling amazing! If you prefer your soup thicker, leave the lid slightly ajar so more liquid can evaporate.
Step 5: Finish with Greens and Citrus
When the lentils are just right, stir in your chopped kale or spinach and cook for another 3–5 minutes, letting them wilt beautifully into the soup. Right before serving, add a splash of lemon juice, taste, and adjust the seasoning. That zingy brightness brings every flavor to life!
How to Serve Lentil and Vegetable Soup
Garnishes
Plate up your steaming bowlful and don’t forget to finish with a handful of fresh herbs—think chopped parsley or dill—and maybe a swirl of extra olive oil or a sprinkle of smoked paprika for a splash of color. Sometimes a dusting of vegan parmesan or nutritional yeast takes things to the next level.
Side Dishes
This hearty Lentil and Vegetable Soup begs for a slice (or two) of crusty bread or warm pita for dunking. If you want something extra, a crisp green salad with a tangy vinaigrette or roasted root vegetables makes a lovely, well-rounded meal.
Creative Ways to Present
Serve your Lentil and Vegetable Soup in wide, shallow bowls or large mugs for cozy comfort. For entertaining, ladle soup into sourdough bread bowls or add a dollop of vegan yogurt and a drizzle of chili oil for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Lentil and Vegetable Soup stores like a dream. Simply let it cool and transfer to airtight containers—refrigerate for up to five days. The flavors deepen beautifully as it chills, so it’s even better the next day!
Freezing
If you want to freeze leftovers, let the soup cool completely before dividing into freezer-safe containers. It keeps well for up to three months. Thaw in the fridge overnight, and you’ll have a quick, nutritious meal ready whenever you need it.
Reheating
To reheat, pour the soup into a pot set over medium heat and warm, stirring occasionally, until piping hot. You can also microwave single portions in a microwave-safe bowl, giving it a good stir in between bursts for even heat. If it thickens in the fridge, just add a splash of broth or water to loosen it up.
FAQs
Can I use red lentils instead of green or brown?
Yes! Red lentils will cook faster and break down into a creamier texture, which makes the soup a bit smoother and slightly sweeter. Just reduce the simmering time to 20–25 minutes to avoid overcooking.
How can I make the soup even heartier?
Feel free to toss in chopped potatoes or sweet potatoes along with your veggies. You can also add an extra cup of lentils or some cooked chickpeas if you want a protein boost.
Is Lentil and Vegetable Soup good for meal prep?
Absolutely! This soup holds up wonderfully in the fridge and gets even tastier as the flavors meld. Make a big batch on Sunday and enjoy satisfying lunches or dinners all week.
Can I use different vegetables?
Definitely. This soup is super flexible: swap in bell peppers, diced squash, or corn—whatever you have on hand. Season to taste and make it your own.
How do I keep the soup bright and fresh?
The trick is that hit of fresh lemon juice at the end! Stir it in just before serving, and feel free to finish with plenty of fresh herbs for maximum liveliness.
Final Thoughts
There’s something special about sharing a steaming bowl of Lentil and Vegetable Soup—it’s warming, deeply nourishing, and bursting with flavor in every spoonful. Whether you’re a long-time lentil lover or soup newbie, I hope you’ll give this recipe a try and make it a staple in your kitchen. Enjoy every comforting bite!
Print
Lentil and Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty Lentil and Vegetable Soup is a nutritious and comforting dish perfect for a cozy dinner. Packed with protein-rich lentils, an array of colorful vegetables, and aromatic herbs, this vegan and gluten-free soup is a flavorful delight.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
Soup:
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
Instructions
- Prepare the Vegetable Base: Heat olive oil in a large soup pot. Sauté onion and garlic until fragrant. Add carrots, celery, zucchini, and green beans. Cook until slightly softened.
- Cook the Soup: Add lentils, diced tomatoes, vegetable broth, thyme, oregano, cumin, smoked paprika, salt, and pepper. Simmer for 30–35 minutes until lentils are tender. Stir in kale or spinach and cook until wilted.
- Finish and Serve: Stir in lemon juice, adjust seasoning, and serve hot.
Notes
- You can use red lentils for a quicker cooking time and a softer texture.
- Add chopped potatoes or sweet potatoes for extra heartiness.
- This soup freezes well and makes excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 7g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
