Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 2 carrots (chopped); 1 onion (chopped); 1 stalk celery (chopped); 1 teaspoon cumin (ground); 4 cloves garlic (pressed or grated); 6 cups vegetable broth; 2 cans (15-ounce each) diced tomatoes; 1 cup dried lentils (green or brown, uncooked, rinsed with water); 1 teaspoon thyme (dried); 1 teaspoon oregano (dried); 1½ teaspoons salt (or more to taste); ⅛ teaspoon black pepper (or red pepper flakes); 5 ounces spinach (about 4 to 5 cups)

Why Make This Recipe

Lentil Vegetable Soup is a great choice for a comforting and nutritious meal. It is not only full of flavor but also packed with vitamins, minerals, and plant-based protein from lentils and vegetables. This soup is easy to make and it’s a perfect dish for cozy nights at home or for meal prep throughout the week.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Lentil Vegetable Soup

Ingredients

2 tablespoons extra virgin olive oil
2 carrots (chopped)
1 onion (chopped)
1 stalk celery (chopped)
1 teaspoon cumin (ground)
4 cloves garlic (pressed or grated)
6 cups vegetable broth
2 cans (15-ounce each) diced tomatoes
1 cup dried lentils (green or brown, uncooked, rinsed with water)
1 teaspoon thyme (dried)
1 teaspoon oregano (dried)
1½ teaspoons salt (or more to taste)
⅛ teaspoon black pepper (or red pepper flakes)
5 ounces spinach (about 4 to 5 cups)

Directions

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
Add 2 chopped carrots, 1 chopped onion, and 1 chopped stalk of celery. Sauté for about 5 minutes, stirring often.
Stir in 1 teaspoon of cumin and 4 cloves of pressed or grated garlic. Sauté for one more minute until the garlic is fragrant.
Pour in 6 cups of vegetable broth, 2 cans of diced tomatoes, and add 1 cup of dried lentils, 1 teaspoon of thyme, 1 teaspoon of oregano, 1½ teaspoons of salt, and ⅛ teaspoon of black pepper.
Cover the pot with a lid and bring the soup to a boil. Once boiling, crack the lid open and lower the heat to let it simmer for about 30 minutes, or until the lentils are cooked but still have a slight bite. Stir occasionally while it cooks.
(Optional) If you prefer a creamier soup, blend about 2 cups of the mixture directly in the pot using an immersion blender, or transfer it to a standing blender.
Add 5 ounces of spinach and let it simmer for a few more minutes until the spinach wilts.
If the soup is too thick, add more vegetable broth or water to reach your desired consistency. Taste and adjust salt if needed before serving.

How to Serve Lentil Vegetable Soup

Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil for extra flavor. It pairs well with crusty bread or a green salad for a complete meal. You can also add a sprinkle of your favorite cheese or a dash of lemon juice for a tangy twist.

How to Store Lentil Vegetable Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze the soup in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Lentil Vegetable Soup

Rinse your lentils before adding them to the pot to remove any dirt or debris.
Feel free to add any seasonal vegetables you have on hand, like zucchini or bell peppers, for added flavor and nutrients.
Adjust the spices according to your taste. If you like it spicier, add more black pepper or red pepper flakes.

Variation

Try adding a splash of lemon juice or vinegar before serving for extra brightness. You can also use different types of lentils; just keep in mind that cooking times may vary slightly.

FAQs

1. Can I make this soup ahead of time?
Yes, Lentil Vegetable Soup is great for meal prep. You can make it ahead and store it in the refrigerator or freezer.

2. Is lentil soup healthy?
Absolutely! It is loaded with vegetables, fiber, and protein from lentils, making it a very healthy option.

3. Can I use dried herbs instead of fresh?
Yes, you can use dried herbs in place of fresh ones. Just remember that dried herbs are more concentrated, so use about a third of the amount you would for fresh.