Lentil Veggie Soup is a nourishing, hearty meal that’s perfect for cooler weather or when you need a comforting, healthy dish. Packed with protein-rich lentils and a variety of vegetables, this soup is not only filling but also rich in fiber, vitamins, and minerals. The combination of earthy lentils with savory herbs and fresh vegetables creates a satisfying and flavorful broth. Plus, it’s a versatile recipe that you can easily adjust to include whatever veggies you have on hand. This one-pot wonder is also a great option for meal prep, as it tastes even better the next day.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the lentils, diced tomatoes (with their juice), vegetable broth, cumin, paprika, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted.
- Remove the bay leaf and stir in lemon juice if using, for a bright, tangy finish.
- Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.
Enjoy your wholesome and delicious Lentil Veggie Soup!
