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Easy Lentil Vegetable Soup - Hearty, Healthy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1 bay leaf
  • 1 cup dried lentils (red or brown), rinsed and picked over
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 6 cups vegetable broth (or chicken broth if not vegan)
  • 2 cups chopped vegetables, such as zucchini, green beans, bell pepper, or kale/spinach
  • 1 tablespoon lemon juice or red wine vinegar, plus more to taste
  • Salt and black pepper, to taste
  • Optional: pinch of red pepper flakes, chopped fresh parsley for garnish

Method
 

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring now and then, until softened, about 6–8 minutes.
  2. Add the garlic and spices: Stir in the garlic, cumin, smoked paprika, thyme, and bay leaf. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
  3. Stir in lentils and tomatoes: Add the rinsed lentils and the can of tomatoes with their juices. Stir to coat everything in the spices.
  4. Pour in the broth: Add the vegetable broth and bring the pot to a gentle boil. Reduce heat to a steady simmer.
  5. Simmer until tender: Cook uncovered, stirring occasionally, until the lentils are tender. Red lentils take about 20–25 minutes; brown lentils take 30–35 minutes. Add a splash of water if the soup gets too thick.
  6. Add quick-cooking veggies: Stir in your chosen vegetables. Tender greens like spinach need 2–3 minutes. Heartier veggies like green beans or zucchini need 5–8 minutes.
  7. Finish with acidity: Remove the bay leaf. Stir in lemon juice or vinegar. Taste and adjust with salt, pepper, and more acidity as needed.
  8. Optional texture boost: For a creamier feel, use an immersion blender to blend 1–2 cups of the soup, then return it to the pot. Or mash a few ladlefuls with a potato masher.
  9. Serve: Ladle into bowls and top with parsley and a pinch of red pepper flakes if you like. Add crusty bread on the side for a simple, satisfying meal.