Hearty Lentil Soup with Vegetables (Printable)

Wholesome lentils simmered with garden vegetables and warming spices for a comforting bowl.

# Ingredient List:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped

→ Liquids and Fats

09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil

→ Spices and Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to release aromatics.
04 - Add rinsed lentils, chopped tomatoes, and vegetable broth to the pot. Toss in the bay leaf.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils begin to soften.
06 - Stir in diced zucchini and continue simmering for 10 minutes until lentils and vegetables are tender.
07 - Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
08 - Remove bay leaf. Season to taste with salt and freshly ground black pepper.
09 - Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The ingredients cost less than a fancy coffee but will nourish you through several meals, a secret weapon for both your wallet and wellbeing.
  • It gets more flavorful as it sits in the fridge, making weekday lunches something to actually look forward to instead of just endure.
02 -
  • Adding salt too early can prevent lentils from softening properly, a mistake I made repeatedly until a chef friend shared this crucial timing tip.
  • The acidity from tomatoes also slows lentil cooking, so using canned tomatoes means you might need to extend the simmering time slightly.
03 -
  • For special occasions, finish each bowl with a tiny drizzle of good olive oil and a few flakes of sea salt just before serving - this restaurant-worthy touch elevates the entire experience.
  • If you have Parmesan rinds saved in your freezer, toss one into the simmering soup and remove before serving for an incredible depth of flavor that doesn't compromise the vegan status of the final dish.
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