Hearty Lentil Soup with Vegetables (Printable Version)

Protein-packed lentils simmered with seasonal vegetables and warming spices for a nourishing, satisfying meal ready in under an hour.

# What You'll Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped

→ Liquids

09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to release aromatic compounds.
04 - Add rinsed lentils, chopped tomatoes, vegetable broth, and bay leaf to the pot.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils begin to soften.
06 - Add diced zucchini and continue simmering for 10 minutes until lentils and all vegetables are tender.
07 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until completely wilted.
08 - Remove bay leaf from pot. Season to taste with salt and freshly ground black pepper.
09 - Ladle into bowls and garnish with fresh parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • This soup magically transforms humble pantry staples into something that tastes like youve been cooking all day, but it comes together in under an hour.
  • The earthy lentils create such a satisfying texture that even dedicated meat-eaters in my life request this dish regularly.
02 -
  • Never add salt until your lentils are fully cooked, as salt can toughen them and significantly increase cooking time.
  • The soup thickens substantially as it sits, so dont worry if it seems a bit brothy when first done, and add a splash more broth when reheating leftovers.
03 -
  • For deeper flavor development, roast your carrots, onions, and garlic in the oven before adding them to the pot, which creates caramelized edges that transform the broths complexity.
  • Keep your wooden spoon moving across the bottom of the pot during the first 10 minutes of simmering to prevent the lentils from sticking and scorching, which can introduce bitter notes to your soup.
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