Go Back
To finish off your Hearty Vegetable Lentil Soup with a burst of freshness, don't forget to add a tablespoon of lemon juice just before serving. This small yet mighty addition brightens the flavors, enhancing the overall taste profile of the soup and adding a refreshing zing that perfectly balances the earthiness of the lentils and vegetables.

Hearty Vegetable Lentil Soup

Dive into the heartwarming experience of making a delicious vegetable lentil soup that embodies comfort and nourishment. This rustic dish combines protein-packed lentils with vibrant vegetables for a satisfying meal perfect for chilly nights. Follow simple steps to create a flavorful broth enriched with aromatic herbs. Ideal for both seasoned cooks and beginners, this recipe will become a cherished favorite in your home, providing warmth and joy in every bowl.
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 zucchini, diced

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 cups fresh spinach or kale, roughly chopped

1 tablespoon lemon juice

Fresh parsley, for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

    Add Vegetables: Stir in the diced carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.

      Spice it Up: Add the dried thyme, oregano, and smoked paprika, stirring to combine and letting the spices bloom in the oil for about a minute.

        Combine Lentils and Broth: Add the rinsed lentils and diced tomatoes to the pot. Pour in the vegetable broth and season with salt and black pepper to taste. Bring the mixture to a boil.

          Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally and check for doneness.

            Final Touches: When the soup is ready, stir in the chopped spinach or kale and let it wilt for about 2-3 minutes. Add the lemon juice for a touch of brightness.

              Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy it warm, paired with crusty bread for a complete meal!

                Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings