Go Back

Savory Lentil and Vegetable Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.