Savory Lentil and Vegetable Soup is a wholesome, comforting dish that combines the earthy flavors of lentils with fresh vegetables and aromatic herbs. Perfect for lunch, dinner, or a light starter, this soup is both nutritious and satisfying.

It’s rich in protein, fiber, and essential vitamins, making it a great choice for a healthy, plant-based meal. The slow-simmered lentils absorb the flavors of the vegetables and herbs, resulting in a hearty, flavorful soup that warms the soul.

Why I Love This Recipe

I love this recipe because it’s versatile, nourishing, and comes together quickly without sacrificing flavor. The combination of lentils, vegetables, and herbs creates a naturally savory dish that is filling yet light. It’s the perfect recipe for batch cooking and meal prep.

Why This Is a Must-Try Dish

This soup is a must-try because it is a complete, healthy meal in a bowl. It’s vegan-friendly, gluten-free, and adaptable to whatever vegetables you have on hand. Its comforting, earthy flavors make it perfect for all seasons, and it can easily be scaled up for families or gatherings.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories (Approx.): 220 per serving
Course: Soup / Main Course
Cuisine: Vegetarian / International

Ingredients

For the Soup

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes (optional)
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach or kale, chopped
• Salt, to taste
• Juice of 1 lemon (optional, for brightness)

For Garnish

• Fresh parsley, chopped
• Drizzle of olive oil
• Crusty bread on the side

Cooking Directions

Prepare the Aromatics
Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent.

Add Vegetables and Spices
Add carrots, celery, zucchini, and bell pepper. Cook for 3–4 minutes. Stir in cumin, smoked paprika, thyme, black pepper, and chili flakes.

Cook the Lentils
Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.

Add Greens and Finish
Stir in chopped spinach or kale and cook for another 5 minutes. Adjust seasoning with salt and a squeeze of lemon juice.

Serve
Ladle into bowls, garnish with parsley and a drizzle of olive oil. Serve with crusty bread if desired.

Step-by-Step Preparation Method

Step 1: Sauté Aromatics
Heat 1 tablespoon olive oil in a large pot. Add chopped onion and minced garlic. Cook over medium heat until onions are soft and translucent, about 3–4 minutes.

Step 2: Cook Vegetables
Add diced carrots, celery, zucchini, and bell pepper. Stir and cook for 3–4 minutes until slightly softened.

Step 3: Add Spices
Sprinkle in cumin, smoked paprika, thyme, black pepper, and optional chili flakes. Stir to coat vegetables with the spices.

Step 4: Add Lentils and Liquid
Pour in rinsed lentils, diced tomatoes, and vegetable broth. Stir well. Bring mixture to a boil.

Step 5: Simmer
Reduce heat to low, cover, and simmer for 30 minutes or until lentils are tender. Stir occasionally.

Step 6: Add Greens
Add chopped spinach or kale. Cook for 5 more minutes until greens are wilted. Adjust salt and add lemon juice if desired.

Step 7: Serve and Garnish
Ladle soup into bowls. Garnish with chopped parsley and a drizzle of olive oil. Serve with crusty bread.

How to Serve This Recipe

Serve hot with a slice of crusty bread or whole-grain toast. It can also be accompanied by a light salad for a complete meal.

Recipe Tips

• Rinse lentils thoroughly before cooking to remove dust and debris.
• Add extra broth if you prefer a thinner soup.
• For a creamier texture, partially blend the soup with an immersion blender.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Variations

• Spicy Lentil Soup: Add ½ teaspoon cayenne pepper or a diced jalapeño.
• Mediterranean Style: Include olives, sun-dried tomatoes, and a sprinkle of feta when serving.
• Root Vegetable Variation: Add sweet potato or parsnip for added sweetness and texture.
• Protein Boost: Stir in cooked quinoa, chickpeas, or shredded chicken for extra protein.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Frequently Asked Questions

Can I use red lentils?
Yes, but they cook faster and may break down into a creamier texture. Reduce simmering time to 15–20 minutes.

Can I make this soup in a slow cooker?
Yes, combine all ingredients except greens and cook on low for 6–8 hours. Add greens in the last 10 minutes.

Is this soup vegan?
Yes, using vegetable broth keeps it completely plant-based.

Can I add pasta or rice?
Yes, small pasta shapes or cooked rice can be added near the end of cooking for a heartier soup.

Conclusion

Savory Lentil and Vegetable Soup is a wholesome, nourishing, and flavorful meal that is easy to prepare and highly adaptable. Packed with protein, fiber, and fresh vegetables, it’s a perfect choice for lunch, dinner, or meal prep. With its comforting flavors, versatility, and ease of preparation, this soup is a must-try for anyone looking to enjoy a healthy and satisfying dish.