Print

Lentil Vegetable Soup

Hearty lentil vegetable soup in a rustic bowl with carrots and broth
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a simple, budget-friendly soup that transforms pantry staples into a deeply nourishing and comforting meal. It simmers mostly unattended, filling your kitchen with a cozy aroma. The recipe is flexible, forgiving, and perfect for a stress-free weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 cups chopped hearty greens (kale, spinach, or Swiss chard)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  2. Add minced garlic, thyme, and smoked paprika. Stir constantly for about 1 minute until fragrant.
  3. Pour in diced tomatoes with juices, rinsed lentils, vegetable broth, and bay leaves. Season with salt and pepper. Stir well.
  4. Increase heat to bring to a boil, then reduce to a low simmer. Partially cover the pot and simmer gently for 30-35 minutes, until lentils are tender.
  5. Stir in the chopped greens and cook for an additional 5 minutes until wilted. Taste and adjust seasoning. Remove bay leaves before serving.

Notes

Do not rush the initial saute, as it builds the flavor base. For a creamier soup, stir in a splash of coconut milk or a dollop of plain yogurt at the end. The soup freezes beautifully for up to 3 months.

Nutrition

Find it online: https://www.homestyletable.com/lentil-vegetable-soup/