Lentil and Veggie Soup
Warm up with a hearty bowl of Lentil and Veggie Soup, a wholesome, one-pot recipe that's as nutritious as it is satisfying. Packed with tender green lentils, a medley of vibrant vegetables, and aromatic herbs like thyme and cumin, this soup is brimming with rich, earthy flavors. The addition of diced tomatoes and optional greens like spinach or kale enhances its depth, while a hint of fresh parsley offers the perfect finishing touch. Ready in under an hour, this vegan and gluten-free dish is ideal for busy weeknights or meal prep, providing six generous servings of plant-based goodness. Whether you're seeking comfort food or a light, nourishing meal, this lentil and vegetable soup is a cozy classic you’ll want to make again and again. Perfect for keywords like "healthy soup recipes," "vegetarian lentil soup," and "easy one-pot meals."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup green lentils, rinsed
- 1 15-ounce can diced tomatoes (canned, with juices)
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups spinach or kale (optional, chopped)
- 2 tablespoons fresh parsley (optional, chopped)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed green lentils, canned diced tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, ground cumin, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
If using spinach or kale, stir it into the soup during the last 5 minutes of cooking until wilted.
Remove the bay leaf and taste the soup, adjusting the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 36.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4795 mg | 102% | |
*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.
