Go Back
- 1 cup dried green or brown lentils - 1 medium onion - 2 garlic cloves - 2 medium carrots - 2 stalks celery - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - 6 cups vegetable broth - 1 (14-ounce) can diced tomatoes - 2 cups fresh spinach or kale - 2 tablespoons olive oil - Salt and pepper - Fresh parsley (for garnish) Gathering the right ingredients sets the stage for a great meal. For this hearty vegetarian lentil soup, you begin with 1 cup of dried lentils. You can use green or brown lentils, both work well. The lentils are the star of this dish, providing protein and fiber. Next, you need a medium onion, diced finely. The onion adds sweetness and depth. You'll also want 2 garlic cloves, minced. Garlic boosts flavor and brings warmth to the soup. For texture, use 2 medium carrots and 2 stalks of celery, both diced. These veggies add crunch and a slight earthiness. Spices are key to a tasty soup. You will need 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. These spices give the soup a warm, smoky flavor. Don't forget the bay leaf; it adds a nice aroma. To create the soup base, you will use 6 cups of vegetable broth. Low-sodium broth is best to control salt. You'll also add 1 can of diced tomatoes, which brings acidity and brightness. For greens, include 2 cups of fresh spinach or kale. These leafy greens add nutrients and color. Lastly, you'll need 2 tablespoons of olive oil to sauté the veggies, along with salt and pepper to taste. Fresh parsley is a lovely garnish that adds a pop of color at the end. By having all these ingredients ready, you ensure a smooth cooking process. Each item plays an important role in making your soup rich and satisfying. {{ingredient_image_2}} Sautéing the Aromatics Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one diced onion. Sauté it for about five minutes until it gets soft and clear. Then, add two minced garlic cloves. Stir for one to two minutes until it becomes fragrant. Adding the Lentils and Spices Next, toss in two diced carrots and two diced celery stalks. Stir these for another five minutes. Now, it’s time to add one cup of rinsed lentils, one teaspoon of ground cumin, one teaspoon of smoked paprika, and one bay leaf. Mix everything well to coat the lentils with the spices. Simmering the Soup Pour in six cups of vegetable broth and one can of diced tomatoes, including their juice. Stir to combine. Turn the heat up until it reaches a boil, then lower it to a gentle simmer. Cover the pot and let it cook for 30 to 35 minutes. Check that the lentils are tender. If needed, add more broth or water for your desired soup thickness. Incorporating Greens and Final Seasoning After cooking, take out the bay leaf. Add two cups of roughly chopped spinach or kale to the pot. Stir well. Cook for an additional five minutes until the greens wilt and brighten. Finally, season with salt and pepper to taste. Adjust flavors based on your preference. This hearty vegetarian lentil soup is now ready to warm you up! - Best practices for rinsing lentils: Always rinse lentils under cold water. This step removes dirt and small stones. It also helps clean the lentils, making your soup taste better. - Choosing the right vegetable broth: Use low-sodium vegetable broth. This option lets you control the salt level. Look for a broth rich in flavor. Homemade broth can add a personal touch, but store-bought works well too. - Adjusting thickness of soup: If your soup is too thick, add more broth or water. Stir gently to mix well. For a creamier texture, blend a portion of the soup before serving. - Ideal side dishes and pairings: Serve your soup with crusty whole-grain bread. It’s perfect for dipping and adds heartiness to your meal. A simple salad also pairs nicely, adding freshness. - Creative garnishes: Top your soup with fresh parsley for color. You can also add a drizzle of olive oil or a sprinkle of smoked paprika for extra flavor. For a kick, try adding a few red pepper flakes! Pro Tips Rinse Your Lentils: Thoroughly rinsing lentils before cooking helps remove any debris or dust, ensuring a cleaner flavor in your soup. Customize the Vegetables: Feel free to add or substitute other vegetables such as bell peppers or zucchini to enhance the flavor and nutrition of your soup. Control the Consistency: Adjust the thickness of the soup by adding more vegetable broth or water during cooking, depending on your preference for a heartier or lighter dish. Flavor Boost: For added depth of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. {{image_4}} You can change up the vegetables in this soup. Try using: - Sweet potatoes for a hint of sweetness - Bell peppers for a crunchy texture - Zucchini for a light, fresh taste Feel free to swap the lentils too. If you want a twist, use: - Black beans for a richer flavor - Chickpeas for a hearty bite These swaps keep your soup exciting and fresh! Spices can take your soup to new heights. If you like heat, try adding: - Red pepper flakes for a kick - Cayenne pepper for a deeper spice Herbs also add layers of flavor. Consider using: - Thyme for an earthy taste - Basil for a sweet note - Cilantro for a bright finish Mix and match these flavors to find your favorite combo! To keep your Hearty Vegetarian Lentil Soup fresh, store it in the right containers. Use airtight glass or plastic containers. They help keep the soup flavorful and safe. Make sure to let the soup cool before sealing it. This step prevents excess moisture from forming. For refrigerating, the soup lasts about 4-5 days. If you want to store it longer, freezing is a great option. Divide the soup into smaller portions. This makes it easier to thaw only what you need. It can stay in the freezer for up to 3 months. To enjoy your soup again, reheat it properly. The best method is on the stove. Pour the soup into a pot and heat on low. Stir often until it warms up. If it seems too thick, add a splash of broth or water. You can also use the microwave. Place the soup in a microwave-safe bowl. Cover it loosely to prevent splatters. Heat in short bursts, stirring in between. This ensures even heating and a delicious meal every time. Can I use canned lentils instead? Yes, you can use canned lentils. They save time and are already cooked. Rinse them before adding to the soup. Add them in the last 10 minutes of cooking to heat them through. How long does the soup stay fresh? The soup stays fresh in the fridge for about 5 days. Store it in an airtight container. You can also freeze it for up to 3 months. What can I add to boost protein content? To boost protein, add chickpeas or diced tofu. You can also mix in quinoa or nuts for extra texture and flavor. Is this soup gluten-free? Yes, this soup is gluten-free. Use low-sodium vegetable broth to keep it healthy. Always check labels to ensure all ingredients are gluten-free. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Add all the ingredients and cook on low for 6-8 hours. This method allows flavors to blend well. How to thicken the soup without starches? To thicken the soup, blend a portion of it. Use an immersion blender or regular blender. You can also mash some of the lentils with a fork for a thicker texture. This blog post covered all you need to make a hearty lentil soup. We discussed the key ingredients and broke down the cooking steps. You learned how to enhance flavor, serve it well, and even store leftovers. Variety is crucial to keep things fresh. Don’t hesitate to try different veggies or spices. This soup is tasty and perfect for any meal. I hope you find joy in making it and sharing it. Enjoy the warmth of homemade comfort in your bowl!

Hearty Vegetarian Lentil Soup

A comforting and nutritious lentil soup packed with vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, thoroughly rinsed
  • 1 medium onion, diced finely
  • 2 cloves garlic, minced
  • 2 medium carrots, diced into small cubes
  • 2 stalks celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 leaf bay leaf
  • 6 cups vegetable broth (low sodium recommended)
  • 1 14-ounce can diced tomatoes, including their juice
  • 2 cups fresh spinach or kale, roughly chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large, heavy-bottom pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
  • Add the minced garlic to the pot, stirring continuously for an additional 1-2 minutes until fragrant and slightly golden.
  • Incorporate the diced carrots and celery into the pot. Sauté the mixture for another 5 minutes, stirring occasionally to ensure even cooking.
  • Add the rinsed lentils, ground cumin, smoked paprika, and bay leaf to the pot, stirring thoroughly to combine all the ingredients.
  • Carefully pour in the vegetable broth and the can of diced tomatoes (with their juice), ensuring everything is well-mixed. Increase the heat to bring the mixture to a brisk boil, then immediately lower the heat to a gentle simmer.
  • Cover the pot with a lid and allow the soup to simmer for approximately 30-35 minutes, or until the lentils are tender. If needed, add extra broth or water to reach your preferred soup consistency.
  • After the lentils are cooked, remove the bay leaf from the pot. Add the chopped spinach or kale, stirring until the greens are well incorporated. Cook for an additional 5 minutes, just until the greens are wilted and bright in color.
  • Season the soup with salt and pepper to taste, adjusting the seasoning and spices as necessary for your preference.

Notes

Serve hot with crusty whole-grain bread for dipping.
Keyword healthy, lentils, soup, vegetarian