Vegetarian Savory Lentil Soup
Warm up with a bowl of hearty and nutritious Vegetarian Savory Lentil Soup, a comforting recipe that’s as wholesome as it is flavorful. Packed with protein-rich red and green lentils, vibrant vegetables like carrots, celery, and onions, and aromatic spices like cumin, coriander, and paprika, this soup delivers layers of rich, earthy flavors in every spoonful. Simmered to perfection in a fragrant vegetable broth with a hint of tangy lemon juice for brightness, this one-pot dish is perfect for busy weeknights or meal prepping. Naturally vegan, gluten-free, and ready in under an hour, this satisfying soup is garnished with fresh parsley for an extra touch of freshness. Serve it with crusty bread or a side salad for a complete, nourishing meal that the whole family will enjoy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup red lentils, rinsed
- 1 cup green or brown lentils, rinsed
- 1 can diced tomatoes, canned (14 oz)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
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, ground cumin, ground coriander, paprika, and dried thyme. Cook for 1 minute until fragrant.
Add the red lentils, green or brown lentils, diced tomatoes (with their liquid), vegetable broth, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking, and cook until the lentils are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Stir in the freshly squeezed lemon juice for added brightness.
Ladle the soup into bowls, garnish with chopped fresh parsley (if desired), and serve warm.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6118 mg | 266% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 49.5 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5803 mg | 123% | |
*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.
