Lentils Vegetable Soup

Nutriscore Rating: 81/100

Warm up with a hearty bowl of Lentils Vegetable Soup—a comforting and nutrient-packed meal perfect for any season. This fiber-rich soup features tender green or brown lentils, a medley of sautéed vegetables like carrots and celery, and aromatic spices such as cumin and paprika for a flavorful depth. Simmered in savory vegetable broth and finished with vibrant spinach or kale, it’s a satisfying, plant-based dish that’s both wholesome and easy to make. Optional touches of fresh parsley and a squeeze of lemon elevate the taste with a fresh, tangy kick. Ready in under an hour and perfect for meal prep, this family-friendly recipe serves six and is an ideal choice for a nourishing weeknight dinner. Keywords: Lentil soup, vegetable soup, healthy soup recipe, vegan, plant-based, high-fiber meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 2 Carrots, sliced
• 2 Celery stalks, sliced
• 1 cup Tomatoes, diced (canned or fresh)
• 1 cup Dry green or brown lentils, rinsed and drained
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 2 cups Fresh spinach or kale, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Lemon juice (optional, for garnish)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 2-3 minutes until translucent.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the carrots and celery to the pot and sauté for 5 minutes until they start to soften.

5. Stir in the diced tomatoes and cook for another 2 minutes.

6. Add the rinsed lentils, vegetable broth, bay leaf, ground cumin, and paprika to the pot. Stir to combine.

7. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils are tender.

8. Remove the bay leaf from the pot and stir in the chopped spinach or kale. Cook for 2-3 minutes until the greens are wilted.

9. Season the soup with salt and black pepper to taste.

10. Optional: Stir in the lemon juice for a bright, tangy flavor.

11. Serve the soup hot and garnish with fresh parsley if desired.

Nutrition Facts

1 serving (402.2g)

Calories		208
% Daily Value*
Total Fat		7.2 g	9%
	Saturated Fat	1.2 g	6%
	Polyunsaturated Fat	0.8 g
Cholesterol		0 mg	0%
Sodium		939 mg	41%
Total Carbohydrate		29.8 g	11%
	Dietary Fiber	8.0 g	29%
	Total Sugars	7.6 g
Protein		9.2 g	18%
Vitamin D		0.0 mcg	0%
Calcium		99 mg	8%
Iron		3.6 mg	20%
Potassium		980 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.

Source of Calories

Fat: 384 cal (29.0%%)

Protein: 223 cal (16.9%%)

Carbs: 716 cal (54.1%%)