Description
This easy lentil veggie soup is a comforting and nourishing dish perfect for chilly evenings. It’s packed with hearty lentils, vibrant vegetables, and simple herbs, making it a wholesome and satisfying meal that’s quick to prepare.
Ingredients
Scale
- 1 cup Brown lentils (rinse well)
- 4 cups Vegetable broth (low-sodium recommended)
- 1 can Diced tomatoes
- 1 cup Carrots (chopped into small cubes)
- 2 stalks Celery (finely chopped)
- 1 medium Onion (sautéed until translucent)
- 2 cloves Garlic (minced)
- 2 Bay leaves
- 1 teaspoon Thyme (fresh or dried)
- 1/2 teaspoon Ground cumin
- Salt (to taste)
- Black pepper (to taste)
- 1 cup Spinach or kale (optional, stir in near the end)
- 1 tablespoon Lemon juice (optional, a squeeze)
- 1/4 cup Parmesan cheese (optional, sprinkle on top)
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until onion is translucent and vegetables are slightly softened, about 5 minutes.
- Add cumin, thyme, and bay leaves to the pot. Stir for 30 seconds until fragrant.
- Stir in rinsed lentils and diced tomatoes, coating them evenly in spices.
- Pour in vegetable broth, ensuring lentils are submerged by one inch.
- Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and broth is slightly thickened.
- Remove bay leaves. Season with salt and black pepper, tasting and adjusting as needed.
- Stir in spinach or kale during the last two minutes of cooking until wilted but still vibrant.
- Squeeze fresh lemon juice into the pot and stir gently to combine.
- Garnish with chopped parsley if desired before serving.
Notes
- Rinse lentils thoroughly before cooking to remove dust and prevent bitterness.
- Toast spices before adding liquids to release their full aroma.
- Season gradually throughout cooking for balanced flavor.
- Add greens near the end to maintain their bright color and texture.
- Use fresh lemon juice at the end to brighten flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg