Hearty Vegetable and Lentil Soup
Warm up with a bowl of hearty vegetable and lentil soup, a comforting and nutritious meal that’s perfect for any time of year. Packed with tender lentils, vibrant vegetables like carrots, celery, and spinach, and seasoned with aromatic thyme, smoky paprika, and earthy cumin, this soup is a delicious blend of wholesome flavors. The addition of diced potatoes adds a satisfying, hearty texture, while a splash of canned tomatoes brings a subtle tangy depth. Ready in under an hour with just 15 minutes of prep, this one-pot wonder makes for an easy, weeknight-friendly dinner that’s also perfect for meal prep. Serve it warm with a sprinkle of fresh parsley and a side of crusty bread for a filling, plant-based feast everyone will love. Keywords: hearty vegetable and lentil soup, lentil soup recipe, vegetable soup, easy dinner, plant-based soup, one-pot recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 14 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 1 cup dried lentils
- 1 large potato
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach leaves
- 0.25 cup fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Dice the onion, carrots, and celery. Mince the garlic cloves. Add the onion to the pot and sauté for 3–4 minutes until softened.
Add the diced carrots, celery, and garlic to the pot. Cook for another 5 minutes, stirring occasionally.
Peel and dice the potato into small cubes. Rinse the lentils under cold water and drain.
Stir in the diced tomatoes (with their juices), vegetable broth, lentils, diced potato, thyme, paprika, cumin, salt, and black pepper into the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the lentils and vegetables are tender.
Taste and adjust seasoning if necessary. Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or your favorite side.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 99.7 g | 356% | |
| Total Sugars | 60.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 8152 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
