Hearty Lentil Soup Vegetables (Printable Version)

Protein-rich lentils simmered with seasonal vegetables and warming spices for a nourishing meal.

# What You 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 and 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 onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, and thyme. Cook for 30 seconds to release flavors.
04 - Add lentils, chopped tomatoes, and vegetable broth. Toss in the bay leaf and bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes until lentils begin to soften.
06 - Add diced zucchini and simmer for another 10 minutes until lentils and vegetables are tender.
07 - Stir in spinach or kale and cook for 2 to 3 minutes until wilted.
08 - Remove bay leaf and season to taste with salt and pepper. Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of aroma that makes people ask what you're making before they even arrive.
  • Everything cooks in one pot while you're free to do something else, yet it tastes like you've been stirring it all day.
  • You'll have leftovers that taste even better the next morning, when the flavors have had time to get cozy with each other.
02 -
  • Never skip rinsing your lentils before cooking—this removes a starch that can make your soup cloudy and a bit gritty.
  • The bay leaf isn't just decoration; it adds a subtle depth that's hard to name but obvious when it's missing, so don't skip it or forget to remove it before serving.
03 -
  • If your lentils aren't softening after 20 minutes, your heat might be too low—turn it up slightly and check again in 5 minutes rather than waiting longer.
  • Make extra and freeze it flat in bags; this soup thaws beautifully and tastes like you made it fresh yesterday.
Return