Lentil and Vegetable Soup (Printable Version)

Hearty soup with lentils, fresh vegetables, and aromatic spices. Ready in under an hour.

# Ingredient List:

→ Lentils

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 medium zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup diced tomatoes (fresh or canned)
10 - 4 cups vegetable broth
11 - 2 cups water
12 - 2 cups fresh spinach or kale, chopped

→ Seasonings

13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnishes

19 - Chopped fresh parsley
20 - Lemon wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened and fragrant.
02 - Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
03 - Stir in cumin, thyme, smoked paprika, salt, and pepper; cook 1 minute until spices become fragrant and well distributed.
04 - Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Increase heat to bring mixture to a rolling boil.
05 - Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender and vegetables are fully cooked.
06 - Stir in spinach or kale; cook 2–3 minutes until just wilted. Remove and discard bay leaf before serving.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls, garnished with fresh parsley and a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • The combination of smoked paprika and cumin creates this incredible warmth that feels like a hug from the inside out
  • Its one of those rare meals that tastes even better the next day, so you are basically meal prepping without even trying
  • The recipe is ridiculously forgiving, like that friend who never judges when you show up ten minutes late and slightly disheveled
02 -
  • Lentils vary wildly in how long they take to cook depending on their age, so taste them rather than relying entirely on the timer
  • The soup will continue thickening as it sits, so if you are planning to make this ahead, leave it slightly thinner than you think you want
  • A squeeze of lemon at the end might seem optional, but it is actually the secret ingredient that makes all the flavors pop
03 -
  • If you want a creamier texture without dairy, transfer about a cup of cooked soup to a blender, puree until smooth, then stir it back into the pot
  • A splash of vinegar or lemon juice right before serving brightens all the earthy flavors in ways salt alone cannot achieve
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