Lentil & Vegetable Soup is one of those timeless, comforting dishes that feels both nourishing and satisfying with every spoonful. It’s the kind of recipe that transcends seasons—warming and hearty in winter, yet light and wholesome enough for spring and fall. Packed with fiber-rich lentils, colorful vegetables, and aromatic spices, this soup is a complete meal in a bowl that appeals to vegans, vegetarians, and meat-eaters alike.
What makes lentil and vegetable soup especially beloved is its simplicity and versatility. It doesn’t rely on expensive or hard-to-find ingredients, yet it delivers deep, layered flavor when prepared correctly. Lentils cook relatively quickly compared to other legumes and absorb seasonings beautifully, while vegetables add texture, nutrients, and natural sweetness. The result is a soup that’s filling without being heavy, nutritious without feeling bland, and easy enough for weeknight dinners while still worthy of meal prep and freezer storage.
From a nutritional perspective, this soup is a powerhouse. Lentils are an excellent source of plant-based protein, iron, and complex carbohydrates, making this dish especially appealing for those looking to reduce meat consumption or maintain steady energy levels. The vegetables contribute vitamins, minerals, and antioxidants, while herbs and spices enhance digestion and flavor without adding unnecessary calories.
This Lentil & Vegetable Soup recipe is designed to be approachable, deeply flavorful, and adaptable. Whether you’re cooking for your family, preparing healthy lunches for the week, or simply craving something comforting and homemade, this recipe will become a staple in your kitchen.
Ingredients
Equipment
Method
- Rinse the lentils thoroughly under cold water and set aside. Chop the onion, garlic, carrots, celery, and potatoes into evenly sized pieces to ensure uniform cooking.
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Add carrots, celery, and potatoes to the pot. Stir well and cook for 3–4 minutes. Sprinkle in cumin, paprika, thyme, salt, and black pepper, stirring to coat the vegetables evenly.
- Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaves. Stir to combine and bring the soup to a gentle boil.
- Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until lentils and vegetables are tender.
- Remove bay leaves. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Notes
Nutritional Facts and Total Calories (Approximate, Per Serving)
- Calories: 260
- Protein: 14g
- Carbohydrates: 38g
- Fiber: 15g
- Fat: 6g
- Sodium: 420mg
Lentil & Vegetable Soup
Ingredient Notes
Dried Lentils
Lentils are the star of this soup. Green or brown lentils work best because they hold their shape during cooking while still becoming tender. Lentils are rich in plant-based protein, fiber, iron, and folate. Always rinse lentils thoroughly before cooking to remove any dust or debris.
Olive Oil
Olive oil is used to sauté the vegetables and build the flavor base. It adds a subtle richness and helps release the aromas of onions, garlic, and spices. Extra-virgin olive oil is ideal for both flavor and health benefits.
Yellow Onion
Onion forms the backbone of the soup’s flavor. When cooked slowly, it becomes sweet and savory, adding depth to the broth. Yellow onions are preferred for their balanced flavor.
Garlic
Garlic brings warmth and pungency to the soup. Fresh garlic cloves provide the best flavor, and gently sautéing them prevents bitterness while enhancing aroma.
Carrots
Carrots add natural sweetness, color, and texture. They balance the earthiness of the lentils and contribute beta-carotene and fiber.
Celery
Celery adds a subtle savory note and aromatic depth. Along with onions and carrots, it forms a classic flavor base used in many soups.
Potatoes
Potatoes make the soup more filling and hearty. They absorb flavors from the broth while contributing potassium and carbohydrates that provide lasting energy.
Tomatoes
Tomatoes add acidity and brightness, balancing the richness of the lentils. Canned diced tomatoes are convenient and consistent, while fresh tomatoes work well when in season.
Vegetable Broth
Vegetable broth forms the liquid base of the soup. A good-quality broth enhances flavor significantly. Low-sodium broth allows better control over seasoning.
Bay Leaves
Bay leaves add subtle herbal depth during simmering. They should always be removed before serving.
Ground Cumin
Cumin provides warmth and a slightly smoky, earthy flavor that complements lentils beautifully.
Paprika
Paprika adds color and gentle sweetness. Smoked paprika can be used for a deeper, smoky flavor.
Dried Thyme
Thyme brings a mild, herbaceous note that pairs well with vegetables and legumes.
Salt and Black Pepper
Essential for seasoning and balancing flavors. Add gradually and adjust to taste.
Fresh Parsley or Cilantro
Fresh herbs brighten the soup and add freshness just before serving.
Lemon Juice (Optional)
A splash of lemon juice at the end lifts the flavors and adds a refreshing finish.
Serving Instructions
Serve Lentil & Vegetable Soup hot with crusty bread, whole-grain rolls, or a side salad. It can be enjoyed as a light lunch or a hearty dinner. For extra richness, drizzle with olive oil or top with avocado slices.
Tips
- Rinse lentils thoroughly to avoid bitterness.
- Cut vegetables evenly for consistent cooking.
- For thicker soup, mash some lentils with the back of a spoon.
- Add leafy greens like spinach near the end for extra nutrition.
- Soup tastes even better the next day as flavors develop.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
FAQs
1. Can I use red lentils instead of green or brown?
Yes, but red lentils break down more and create a thicker, creamier soup.
2. Is lentil and vegetable soup vegan?
Yes, this recipe is completely vegan when made with vegetable broth.
3. Can I add meat to this soup?
Absolutely. Chicken or sausage can be added for extra protein if desired.
4. How do I make the soup spicier?
Add chili flakes, cayenne pepper, or a dash of hot sauce.
5. Does this soup freeze well?
Yes, it freezes exceptionally well and maintains its texture and flavor.
