Save to Pinterest Rain was drumming against my kitchen window last Tuesday when I realized I had nothing prepared for dinner and zero energy to go to the store. I started pulling out whatever vegetables were languishing in the crisper drawer, and this soup was born from that rainy-day desperation. Now it is become my go-to when I need something filling but do not want to think too hard.
Last month my sister came over feeling under the weather and I made a massive pot of this. She sat at my counter with a steaming bowl, and halfway through she looked up and said this is exactly what I needed. That is when I knew this simple soup had something special going on.
Ingredients
- Dried brown or green lentils (1 cup/200 g): Red lentils will turn to mush so stick with brown or green which hold their shape beautifully
- Olive oil (2 tablespoons): This coats the vegetables and helps them soften without burning
- Medium onion (1, diced): Yellow onions work perfectly but red onions add a nice sweetness
- Garlic cloves (2, minced): Fresh garlic makes all the difference here so avoid the pre-minced stuff
- Carrots (2, peeled and diced): These add natural sweetness and balance the earthy lentils
- Celery stalks (2, diced): Do not skip this as it provides that classic soup base flavor
- Medium zucchini (1, diced): Use whatever squash you have on hand honestly
- Red bell pepper (1, diced): Adds a subtle sweetness and beautiful color contrast
- Diced tomatoes (1 cup/150 g): Canned work perfectly fine especially in winter when fresh tomatoes are disappointing
- Vegetable broth (4 cups/1 liter): Homemade broth is ideal but a good quality store-bought one works too
- Water (2 cups/480 ml): This stretches the broth without diluting the flavor
- Fresh spinach or kale (2 cups/60 g, chopped): Spinach wilts down quickly while kale holds up longer
- Ground cumin (1 teaspoon): This gives the soup its warm earthy backbone
- Dried thyme (1 teaspoon): Fresh thyme is lovely but dried works perfectly here
- Smoked paprika (1/2 teaspoon): Regular paprika will not give you that same depth of flavor
- Bay leaf (1): Do not forget to fish this out before serving
- Salt (1 teaspoon, or to taste): Start with less and add more at the end
- Black pepper (1/2 teaspoon): Freshly ground makes a noticeable difference
- Fresh parsley and lemon wedges (for serving): These are optional but they brighten everything up
Instructions
- Build your flavor foundation:
- Heat the olive oil in your largest soup pot over medium heat then toss in the onion and garlic. Let them soften for about 3 minutes until they are fragrant and translucent.
- Soften the vegetables:
- Add the carrots celery zucchini and red bell pepper to the pot. Cook everything for 5 minutes stirring occasionally until the vegetables start to soften.
- Wake up the spices:
- Stir in the cumin thyme smoked paprika salt and pepper. Let the spices cook for just 1 minute until they become incredibly fragrant.
- Add the lentils and liquid:
- Pour in the rinsed lentils diced tomatoes vegetable broth water and bay leaf. Bring everything to a boil then reduce the heat.
- Let it simmer:
- Cover the pot and let it simmer gently for 25 minutes. The lentils should be tender but not falling apart.
- Add the greens:
- Stir in the spinach or kale and cook for 2 to 3 minutes until wilted. Remove and discard the bay leaf.
- Season and serve:
- Taste the soup and adjust the salt if needed. Serve hot topped with fresh parsley and a squeeze of lemon.
Save to Pinterest This soup has saved me on countless busy weeknights and has become the meal I make for friends who need comfort but do not want anything heavy. Something about the combination of warming spices and tender vegetables just works.
Making It Your Own
I have discovered that seasonal vegetables work beautifully here so do not be afraid to use whatever looks good at the market. Sweet potato butternut squash and green beans have all made appearances in my pot with excellent results.
Getting The Right Texture
The first time I made this I accidentally used red lentils and ended up with something closer to a puree which was still delicious but not what I intended. Now I always double check that I have brown or green lentils in my pantry.
Serving Ideas
A slice of crusty bread is practically mandatory for soaking up that flavorful broth but honestly this soup stands on its own as a complete meal. Sometimes I serve it over a bit of cooked rice for extra heartiness.
- Consider adding a can of chickpeas in step 4 if you want to boost the protein even more
- A pinch of chili flakes with the spices gives a gentle warmth that is lovely on cold days
- The soup actually tastes better the next day so consider making a double batch
Save to Pinterest There is something deeply satisfying about a soup that comes together this easily but tastes like it took all day. I hope this becomes one of those recipes you turn to again and again.
Questions & Answers
- → Can I use different types of lentils?
Red lentils work well but will break down more, creating a thicker consistency. Black lentils hold their shape beautifully but may take slightly longer to cook. Avoid using pre-cooked or canned lentils as they won't absorb the flavors properly.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container. The flavors actually improve overnight as the lentils absorb more of the seasoned broth. Just add a splash of water or broth when reheating if it has thickened too much.
- → Can I make this in a slow cooker or instant pot?
For a slow cooker, sauté vegetables first then cook on low for 6-7 hours or high for 3-4 hours. In an Instant Pot, use the soup setting for 15-20 minutes with a natural release. Both methods yield excellent results with minimal hands-on time.
- → What vegetables work best in this soup?
Root vegetables like sweet potatoes, parsnips, or butternut squash add natural sweetness. Green beans, peas, or corn work well for summer versions. The key is adding hearty vegetables early and delicate greens like spinach or kale in the final minutes.
- → How can I make this soup more filling?
Stir in a can of drained chickpeas or white beans during the last 10 minutes of cooking. Serving with crusty whole grain bread or over cooked brown rice also transforms this into a more substantial meal. A dollop of Greek yogurt or coconut milk adds richness and protein.
- → Is this suitable for batch cooking and freezing?
This soup freezes exceptionally well for up to 3 months. Portion into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetetop, adding a splash of broth to restore consistency if needed.