Hearty Vegetarian Lentil Soup
Warm up with a bowl of Hearty Vegetarian Lentil Soup, a nourishing, protein-packed meal that’s as comforting as it is flavorful. This one-pot wonder combines tender green or brown lentils with a medley of sautéed vegetables, including carrots, celery, and onions, all simmered in a fragrant blend of smoked paprika, cumin, and thyme. A splash of diced tomatoes and a handful of optional baby spinach add layers of flavor and texture, while a garnish of fresh parsley elevates each bowl into a feast for the senses. Ready in under an hour, this vegan-friendly soup is perfect for meal prep, easy weeknight dinners, or cozy gatherings. Serve it with crusty bread or a refreshing side salad for a filling and wholesome meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can diced tomatoes (canned)
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnishing)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes, lentils, vegetable broth, ground cumin, smoked paprika, dried thyme, and bay leaf to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and taste the soup to adjust seasoning. Stir in the salt and black pepper as needed.
If using baby spinach, stir it into the soup and cook for another 2-3 minutes until wilted.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 982 mg | 21% | |
*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.
