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

Scale

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.