Lentil Veggie Soup
Warm, hearty, and packed with nourishing goodness, this Lentil Veggie Soup is a recipe you'll want to add to your comfort food rotation. Bursting with protein-rich lentils, vibrant sautéed veggies like carrots, celery, and onions, and enriched with aromatic spices like cumin, thyme, and paprika, this soup offers a satisfying blend of flavors in every spoonful. Fresh greens such as kale or spinach add a nutrient boost, while an optional splash of lemon juice provides a tantalizing brightness to the dish. Ready in just an hour and perfect for meal prep, this wholesome vegan soup makes an ideal weeknight dinner or cozy lunch, with six generous servings to enjoy. Serve it with a side of fresh bread for the ultimate cozy comfort meal. Healthy, flavorful, and easy to make, this Lentil Veggie Soup is the ultimate plant-based one-pot wonder!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried lentils, rinsed
- 14 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale or spinach, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, dried thyme, ground cumin, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the lentils are tender.
Remove the bay leaf from the soup and discard.
Stir in the chopped kale or spinach and cook for 2-3 minutes until wilted.
Taste and adjust the seasonings as needed. If desired, stir in lemon juice for brightness.
Serve hot, garnished with fresh parsley if using. Enjoy!
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 53.0 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6384 mg | 136% | |
*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.
