Go Back
- 1 cup green or brown lentils, rinsed and drained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bell pepper (any color), diced - 1 medium zucchini, diced - 2 cups fresh spinach or kale, chopped - 6 cups homemade vegetable broth (or store-bought) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish)

Hearty Lentil and Vegetable Soup

Discover the vibrant flavors of Lively Lentil & Veggie Delight Soup, a nourishing dish that combines hearty lentils with fresh vegetables for a delicious and healthy meal. Packed with protein, fiber, and essential nutrients, this soup supports a balanced diet and is perfect for meal prep. Follow our detailed recipe for an easy cooking experience, and enjoy a comforting bowl that warms both body and soul. Explore variations and enhance flavors for your perfect soup experience.
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, thoroughly rinsed and drained

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced into small cubes

2 celery stalks, diced

1 bell pepper (choose either red or yellow), diced

1 medium zucchini, diced

1 cup diced tomatoes (either canned or fresh)

4 cups vegetable broth (homemade or store-bought)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and freshly ground black pepper, to taste

2 cups fresh spinach or kale, roughly chopped

Juice of 1 fresh lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for approximately 5 minutes, stirring occasionally, until the onion has softened and turned translucent. Add the minced garlic and continue to cook for an additional 1-2 minutes or until the garlic becomes fragrant, taking care not to burn it.

    Add the Vegetables: Incorporate the diced carrots, celery, bell pepper, and zucchini into the pot. Sauté the mixture for another 5-7 minutes, stirring occasionally, until the vegetables have started to soften and brighten in color.

      Incorporate Lentils and Tomatoes: Add the rinsed lentils and the diced tomatoes to the pot. Stir the ingredients together thoroughly for about 1 minute, ensuring that the lentils and tomatoes are well-distributed among the sautéed vegetables.

        Pour in the Broth: Carefully pour in the vegetable broth. Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to your liking. Mix everything thoroughly and raise the heat to bring the mixture to a vigorous boil.

          Simmer the Soup: Once the soup reaches a boil, reduce the heat to a low simmer. Cover the pot with a lid and allow it to cook for about 25-30 minutes, or until the lentils have become tender and the flavors have beautifully blended.

            Final Touches: After cooking, remove the bay leaf from the pot. Stir in the chopped spinach or kale, allowing it to wilt down for a few minutes in the residual heat. Squeeze the fresh lemon juice into the soup for a burst of brightness, and adjust the seasoning with additional salt and pepper if necessary.

              Serve and Enjoy: Ladle the hearty soup into bowls and generously garnish each serving with freshly chopped parsley. For a complete meal, serve alongside warm, crusty bread or your favorite side dish.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings