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
Scale
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
