Rosemary Lentil Vegetable Soup
Warm, hearty, and brimming with bold, aromatic flavors, Rosemary Lentil Vegetable Soup is the ultimate comfort food for any season. This nutrient-packed, one-pot wonder combines tender lentils, garden-fresh vegetables, and a fragrant blend of rosemary and bay leaf for a rich yet refreshing flavor profile. Perfectly balanced with a splash of optional lemon juice, this soup is both wholesome and satisfying. Ready in under an hour, it’s an easy recipe for busy weeknights, offering customizable options like baby spinach and red pepper flakes for added texture and heat. Serve it with crusty bread or a light salad for a complete meal that’s both nourishing and delicious. This vegan lentil soup is ideal for healthy eating enthusiasts searching for a plant-based, gluten-free, and protein-rich dish to savor.
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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 green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes with juices
- 1 tablespoon fresh rosemary, finely chopped
- 1 whole bay leaf
- 1 teaspoon red pepper flakes (optional)
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the rinsed lentils, vegetable broth, diced tomatoes, chopped rosemary, bay leaf, and red pepper flakes (if using) to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for 30 minutes or until the lentils are tender.
Stir in the baby spinach (if using) during the last 5 minutes of cooking to allow it to wilt.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.
If desired, add a squeeze of fresh lemon juice to brighten the flavors before serving.
Ladle the soup into bowls and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1375 mg | 29% | |
*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.
