If you’re searching for a nourishing dish that masterfully blends comfort and nutrition, Lentil and Vegetable Soup should be at the top of your list. Ultra-satisfying and deeply flavorful, this classic soup brims with hearty lentils, vibrant vegetables, and fragrant spices, making every spoonful a hug in a bowl. Whether you’re aiming to impress dinner guests or meal prep for the week ahead, the wholesome simplicity and plant-based heartiness of Lentil and Vegetable Soup makes it a true staple recipe you’ll return to all year long.
Ingredients You’ll Need
Every ingredient for this Lentil and Vegetable Soup has a job to do, from building bold flavor to adding pops of color or luscious texture. Here’s your essential lineup, with quick tips to ensure your soup truly shines.
- Olive oil: Adds luscious richness and helps the onions and vegetables develop sweet, caramelized flavor.
- Onion: The aromatic backbone; its mellow sweetness balances savory notes as it cooks down.
- Garlic: Infuses the base with an irresistible, earthy aroma right from the start.
- Carrots: Add subtle sweetness, golden color, and a hearty bite to every spoonful.
- Celery: Brings an herby, slightly peppery depth that ties all the veggies together.
- Zucchini: Offers tender texture and freshness, soaking up all the delicious spices.
- Dried brown or green lentils: Provide plant-based protein, satisfying chew, and body to the soup.
- Canned diced tomatoes: Supply tanginess and vibrant color, plus a bit of natural sweetness.
- Vegetable broth: The flavorful liquid foundation—choose low-sodium for more control over saltiness.
- Dried thyme: Adds subtle herbaceous warmth that pairs perfectly with lentils and veggies.
- Ground cumin: Lends gentle smokiness and earthiness, elevating the savory comfort factor.
- Bay leaf: Imparts a subtle, aromatic layer as it simmers—don’t forget to remove it at the end!
- Salt and black pepper: Essential for seasoning every component and making the flavors pop.
- Fresh spinach or kale: Stirred in at the end, these greens add color, nutrition, and a fresh boost.
- Lemon juice (optional): A splash brightens the whole pot at the finish for extra depth.
How to Make Lentil and Vegetable Soup
Step 1: Build the Flavor Base
Start by heating up your olive oil in a large pot over medium heat. Once shimmering, add your chopped onion and let it cook for 3 to 4 minutes until it softens and turns translucent. This gentle sauté coaxes out the natural sweetness and sets the stage for big flavor in every bowl of Lentil and Vegetable Soup.
Step 2: Add Aromatics and Core Veggies
Stir in the garlic, carrots, and celery. Let this fragrant combination cook for about 5 minutes, stirring every so often. The vegetables soften, mingle, and soak up the olive oil, granting your soup a soul-warming depth that you’ll taste in every bite.
Step 3: Add Lentils, Tomatoes, and Broth
Toss in the zucchini, rinsed lentils, canned diced tomatoes (with their flavorful juices), and pour in the vegetable broth. Sprinkle on the dried thyme, ground cumin, bay leaf, plus a generous pinch of salt and black pepper. Give everything a stir—the pot already smells inviting and cozy.
Step 4: Simmer to Perfection
Increase the heat to bring everything to a gentle boil, then immediately turn it down to low, cover the pot, and let it simmer away for 30 to 35 minutes. The lentils become tender but not mushy, and the vegetables turn silky-soft, all while the flavors deepen fabulously. Your kitchen will smell absolutely amazing by now!
Step 5: Add Greens and Brighten
Once the soup base is ready, stir in the chopped spinach or kale and simmer just 2–3 more minutes. The greens wilt and retain gorgeous color and nutrients. Fish out the bay leaf, and if you’re feeling fancy, squeeze in some fresh lemon juice to brighten up every spoonful. Taste, adjust salt and pepper, and you’re done!
How to Serve Lentil and Vegetable Soup
Garnishes
A handful of bright, fresh garnishes can make every bowl of Lentil and Vegetable Soup restaurant-worthy. Try a sprinkle of chopped parsley or cilantro, a dollop of dairy-free yogurt, or a light shaving of vegan parmesan for irresistible finish and color.
Side Dishes
This soup shines alongside crusty bread, a grilled sandwich, or a leafy green salad dressed in lemon vinaigrette. The hearty soup pairs especially well with warm pita or a toasted baguette, perfect for soaking up every last drop of the savory broth.
Creative Ways to Present
Serve Lentil and Vegetable Soup in rustic mugs for a cozy, casual lunch, or pour it into shallow bowls and top with a swirl of herbed olive oil for a dinner party centerpiece. For a bistro-style lunch, float a thin slice of toasted sourdough right on top and let your guests dip and enjoy.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Store in the refrigerator, where it stays fresh and delicious for up to 5 days. The flavors often deepen overnight, making leftovers even more satisfying!
Freezing
Lentil and Vegetable Soup is a freezer superstar. Portion cooled soup into freezer-safe containers—leave a little space for expansion—and freeze for up to 3 months. Thaw overnight in the fridge or on the counter when you’re ready to enjoy a bowl.
Reheating
Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until warmed through, or use the microwave in short bursts. Add a splash of extra broth or water if it thickened up in the fridge, and taste for seasoning before serving.
FAQs
Can I use red lentils instead of brown or green?
Absolutely! Red lentils cook faster and break down more, resulting in a creamier texture. If you use red lentils, start checking for doneness around the 20-minute mark. It’s an easy swap if you’re craving a silkier finish to your Lentil and Vegetable Soup.
What other vegetables can I add?
This recipe is incredibly adaptable. Try swapping in sweet potatoes, butternut squash, bell peppers, or even a handful of peas toward the end of cooking. Seasonal veggies are always welcome and keep your Lentil and Vegetable Soup exciting every time.
Is this soup gluten free?
Yes, as written, Lentil and Vegetable Soup is completely gluten free! Just be sure your vegetable broth is certified gluten free if you have severe sensitivities or allergies.
How can I make this soup more filling?
For extra heartiness, stir in cooked quinoa, rice, or even small pasta shapes right before serving. Top each bowl with avocado slices or a crumble of plant-based feta for added richness. That’s the magic of a meal built around Lentil and Vegetable Soup!
Can I make this in a slow cooker?
Certainly! Sauté the onion, garlic, carrots, and celery first, then transfer to your slow cooker with the remaining ingredients (except greens and lemon). Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the greens just before serving for best color and texture.
Final Thoughts
There’s just something special about sharing a homemade pot of Lentil and Vegetable Soup—it brings warmth, comfort, and a burst of wholesome flavors to any table. Give this recipe a try and experience how easy, delicious, and incredibly satisfying plant-based cooking can be!
Print
Lentil and Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Lentil and Vegetable Soup is a hearty and nutritious dish that is perfect for a comforting meal. Packed with protein-rich lentils and a variety of vegetables, this vegan soup is flavorful and satisfying.
Ingredients
Vegetable Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup dried brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of ½ lemon (optional, for brightness)
Instructions
- Heat olive oil: In a large pot over medium heat, add the chopped onion and cook until softened.
- Add vegetables: Stir in garlic, carrots, and celery, and cook for 5 minutes.
- Incorporate remaining ingredients: Add zucchini, lentils, diced tomatoes, vegetable broth, thyme, cumin, bay leaf, salt, and pepper. Bring to a boil, then simmer for 30-35 minutes.
- Add greens: Stir in spinach or kale and cook until wilted. Remove the bay leaf, adjust seasoning, and serve hot.
Notes
- This soup freezes well and is great for meal prep.
- Try variations with sweet potatoes or butternut squash, or use red lentils for a quicker cook time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
