Hearty Lentil Soup Vegetables (Printable Version)

Protein-packed lentils with seasonal vegetables and aromatic spices for a nourishing bowl.

# Ingredient List:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped

→ Liquids

09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to release flavors.
04 - Add rinsed lentils, chopped tomatoes, vegetable broth, and bay leaf to the pot.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils begin to soften.
06 - Add diced zucchini and simmer uncovered for 10 minutes until lentils and vegetables are tender.
07 - Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
08 - Remove bay leaf. Season to taste with salt and pepper. Ladle into bowls and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It's a one-pot wonder that doesn't demand your constant attention, leaving you free to handle other things while it simmers away.
  • The combination of spices transforms simple vegetables into something that tastes like you spent hours on it, when you really didn't.
02 -
  • Rinsing your lentils isn't just a suggestion, it removes bitter compounds and helps them cook more predictably throughout.
  • Resist the urge to add the zucchini early, it becomes mushy and loses its subtle flavor when overcooked, but adding it later keeps it firm and fresh tasting.
03 -
  • Make a double batch and freeze half in individual containers for those nights when you need dinner but have zero energy to cook.
  • The soup actually tastes better the next day after sitting in the refrigerator overnight, so don't hesitate to make it ahead.
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