When the weather turns chilly and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of hearty lentil soup. This recipe for Vegetarian Lentil Soup is more than just a meal; it’s a warm embrace on a cold day. Inspired by the timeless tradition of creating simple yet nourishing soups from pantry staples, this dish brings together earthy lentils, vibrant vegetables, and aromatic spices to create a bowl of pure comfort. Whether you’re feeding a crowd or just treating yourself to a cozy dinner, this soup is sure to become a household favorite.
One of the best parts? It’s completely vegetarian and packed with plant-based protein and fiber, making it not only satisfying but also wonderfully healthy. For anyone looking to connect to the roots of wholesome cooking, this recipe is a must-try.
Why You’ll Love This Recipe:
- Wholesome and Nutritious: Packed with plant-based protein, fiber, and vitamins from lentils and vegetables.
- Incredibly Versatile: Perfect as a starter, main dish, or even a make-ahead lunch.
- Easy to Prepare: With straightforward ingredients and simple steps, it’s beginner-friendly.
- Budget-Friendly: Made with affordable pantry staples, this soup delivers big flavor without breaking the bank.
- Freezer-Friendly: Make a big batch and freeze portions for quick meals later.
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 cup dried lentils (green or brown)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Juice of 1 lemon (optional, for serving)
How to Make Vegetarian Lentil Soup
Step-by-Step Instructions:
- Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for about 3–4 minutes until it turns translucent and fragrant. Stir in the minced garlic and sauté for another minute, ensuring it doesn’t burn. This creates a flavorful base for the soup. - Add the Veggies
Toss in the carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to soften slightly and release their natural sweetness. - Spice it Up
Sprinkle in the ground cumin, smoked paprika, turmeric, and thyme. Stir well to coat the vegetables in these warm, aromatic spices. This step enhances the soup’s depth of flavor. - Add Lentils and Tomatoes
Rinse the lentils under cold water and drain. Add them to the pot along with the diced tomatoes (including their juices). Give everything a good mix. - Simmer Away
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30–35 minutes, stirring occasionally, until the lentils are tender and the soup thickens slightly. - Final Touches
Taste the soup and season with salt and pepper as needed. For added greens, stir in the chopped spinach and let it wilt for 2–3 minutes. Remove the bay leaf before serving. - Serve and Enjoy
Ladle the soup into bowls and finish with a squeeze of fresh lemon juice for a bright, tangy kick. Pair with crusty bread for the ultimate comfort meal.
Helpful Tips:
- Choosing Lentils: Green or brown lentils work best as they hold their shape during cooking. Avoid red lentils, as they tend to break down and create a creamier texture.
- Customize Your Veggies: Feel free to add or substitute vegetables like sweet potatoes, bell peppers, or kale depending on what you have on hand.
- Thicker Soup: If you prefer a thicker consistency, use an immersion blender to partially blend the soup.
- Storage: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Details:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Notes:
- For a touch of heat, add a pinch of red pepper flakes during the simmering process.
- If you love herbs, garnish with fresh parsley or cilantro for an extra layer of flavor.
Nutritional Information (Per Serving):
- Calories: 180
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 7g
- Fat: 4g
Frequently Asked Questions:
Can I use canned lentils?
Yes! If you’re short on time, canned lentils are a great option. Be sure to drain and rinse them before adding. Reduce the cooking time accordingly since they’re already cooked.
What’s the best way to reheat this soup?
Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe bowl.
Can I make this in a slow cooker?
Absolutely. Combine all ingredients except the spinach and lemon juice in a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Stir in the spinach at the end.
Related Recipes:
If you enjoyed this vegetarian lentil soup, here are more hearty and wholesome recipes to try:
Conclusion:
This Vegetarian Lentil Soup is not just a recipe; it’s an invitation to gather around the table and savor something truly nourishing. Whether you’re a seasoned chef or a kitchen newbie, this recipe is a foolproof way to create a comforting dish that will warm your heart and soul. Give it a try, and don’t forget to share your success stories in the comments!
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Hearty Vegetarian Lentil Soup: A Comforting Classic
Description
When the weather turns chilly and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of hearty lentil soup. This recipe for Vegetarian Lentil Soup is more than just a meal; it’s a warm embrace on a cold day. Inspired by the timeless tradition of creating simple yet nourishing soups from pantry staples, this dish brings together earthy lentils, vibrant vegetables, and aromatic spices to create a bowl of pure comfort. Whether you’re feeding a crowd or just treating yourself to a cozy dinner, this soup is sure to become a household favorite.
One of the best parts? It’s completely vegetarian and packed with plant-based protein and fiber, making it not only satisfying but also wonderfully healthy. For anyone looking to connect to the roots of wholesome cooking, this recipe is a must-try.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 cup dried lentils (green or brown)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Juice of 1 lemon (optional, for serving)
Instructions
- Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for about 3–4 minutes until it turns translucent and fragrant. Stir in the minced garlic and sauté for another minute, ensuring it doesn’t burn. This creates a flavorful base for the soup. - Add the Veggies
Toss in the carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to soften slightly and release their natural sweetness. - Spice it Up
Sprinkle in the ground cumin, smoked paprika, turmeric, and thyme. Stir well to coat the vegetables in these warm, aromatic spices. This step enhances the soup’s depth of flavor. - Add Lentils and Tomatoes
Rinse the lentils under cold water and drain. Add them to the pot along with the diced tomatoes (including their juices). Give everything a good mix. - Simmer Away
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30–35 minutes, stirring occasionally, until the lentils are tender and the soup thickens slightly. - Final Touches
Taste the soup and season with salt and pepper as needed. For added greens, stir in the chopped spinach and let it wilt for 2–3 minutes. Remove the bay leaf before serving. - Serve and Enjoy
Ladle the soup into bowls and finish with a squeeze of fresh lemon juice for a bright, tangy kick. Pair with crusty bread for the ultimate comfort meal.
Notes
- For a touch of heat, add a pinch of red pepper flakes during the simmering process.
- If you love herbs, garnish with fresh parsley or cilantro for an extra layer of flavor.