Lentil and Vegetable Soup

My tiny apartment kitchen smelled incredible the first time I made this lentil soup. I had just moved into a new place with barely any furniture, but I managed to find an old soup pot at a thrift store down the street. That rainy Sunday, I dumped whatever vegetables I had into the pot and let it simmer for hours while I unpacked boxes. Now this soup is my go-to whenever life feels chaotic.

Last winter, my roommate came home sick with a terrible cold. I made a massive batch of this soup and she claimed it cured her within two days. Whether it was the vegetables or just being comforted by something warm and homemade, I cannot say, but she still asks for this soup every time she feels under the weather.

Ingredients

• 1 cup dried brown or green lentils: These tiny legumes hold their shape beautifully during cooking, unlike red lentils which tend to dissolve into a puree
• 2 tablespoons olive oil: A good quality extra virgin olive oil adds a rich base flavor that cheap oils cannot replicate
• 1 medium onion: Dicing it small ensures it melts into the soup rather than leaving chunky bites
• 2 cloves garlic: Fresh garlic makes all the difference here, jarred minced garlic lacks that punch
• 2 carrots and 2 celery stalks: This classic soup duo creates that comforting mirepoix foundation
• 1 medium zucchini and 1 red bell pepper: These add sweetness and color without overpowering the lentils
• 1 cup diced tomatoes: Canned tomatoes with their juices work perfectly here year round
• 4 cups vegetable broth and 2 cups water: The all broth version can be too intense, so I always dilute with water
• 2 cups fresh spinach or kale: Add these at the very end to maintain their vibrant color
• 1 teaspoon ground cumin and 1 teaspoon dried thyme: This spice combination is pure magic together
• 1/2 teaspoon smoked paprika: Regular paprika works, but smoked adds an incredible depth
• 1 bay leaf: Do not forget to remove it before serving

Instructions

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Build your flavor foundation:

Heat olive oil in a large pot over medium heat, then add onion and garlic, sautéing for 2 to 3 minutes until softened and fragrant

Add the hearty vegetables:

Toss in carrots, celery, zucchini, and red bell pepper, cooking for 5 minutes while stirring occasionally to prevent sticking

Wake up the spices:

Stir in cumin, thyme, smoked paprika, salt, and pepper, cooking for 1 minute until the spices become incredibly fragrant

Bring it all together:

Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf, then bring everything to a gentle boil

Let it simmer:

Reduce heat, cover, and simmer for 25 minutes until the lentils and vegetables are perfectly tender

Add the greens and finish:

Stir in spinach or kale and cook for 2 to 3 minutes until just wilted, then remove the bay leaf and adjust seasoning

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This soup has become my comfort meal of choice during difficult weeks. Something about the ritual of chopping vegetables and watching the pot bubble away makes everything feel manageable again.

Making It Your Own

The beauty of this recipe lies in its adaptability. I have used sweet potato instead of zucchini, added green beans in summer, and thrown in cubed butternut squash during fall months. Each variation brings something slightly different to the table while maintaining that soul satisfying essence.

Serving Suggestions

A thick slice of crusty bread is the practically mandatory with this soup. The bread soaks up that flavorful broth and transforms each bite into something even more comforting. I also love a simple green salad with a bright vinaigrette on the side to cut through the richness.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and freezes exceptionally well for up to three months. I often double the recipe and portion it into containers for easy lunches throughout the week. The flavors actually deepen and improve after a day or two in the fridge.

• Let the soup cool completely before transferring to storage containers
• Leave some headspace in freezer containers to allow for expansion
• Reheat gently over medium low heat, adding a splash of water if needed

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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There is something profoundly nourishing about making soup from scratch. I hope this recipe brings you as much comfort and warmth as it has brought me over the years.

Recipe Questions & Answers

→ Can I use different types of lentils?

Red lentils work well and cook faster, while green and brown lentils hold their shape better. Avoid using French lentils as they require longer cooking times.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually develop and improve after a day or two.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Leave out the spinach until reheating, then add fresh greens when warming up.

→ What vegetables can I substitute?

Sweet potatoes, butternut squash, green beans, or diced potatoes work beautifully. Use whatever seasonal vegetables you have on hand.

→ How can I make this soup more filling?

Add a can of chickpeas or white beans, serve with crusty bread, or stir in some cooked pasta or rice during the last 10 minutes of simmering.

→ Can I make this in a slow cooker?

Sauté onions and spices first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add spinach in the last 30 minutes.