Lentil and Vegetable Soup

A hearty, protein-packed lentil soup brimming with seasonal vegetables and warming spices, perfect for a nourishing meal any time of year. This comforting dish brings together wholesome ingredients like brown lentils, zucchini, and spinach in a savory broth for a soul-warming bowl.

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The combination of ground cumin, dried thyme, and smoked paprika creates a deeply aromatic base that enhances the earthy flavor of the lentils. This soup is designed to be both satisfying and light, making it an ideal choice for healthy meal prep or a quick weeknight dinner.

Ingredients

• 1 cup (200 g) dried brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup (150 g) diced tomatoes (fresh or canned)
• 4 cups (1 liter) vegetable broth
• 2 cups (480 ml) water
• 2 cups (60 g) fresh spinach or kale, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• Chopped fresh parsley (optional garnish)
• Lemon wedges (optional garnish)

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.

Step 2

Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes.

Step 3

Stir in cumin, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.

Step 4

Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring to a boil.

Step 5

Reduce heat, cover, and simmer for 25 minutes, or until lentils and vegetables are tender.

Step 6

Stir in spinach or kale; cook 2–3 minutes until wilted. Remove bay leaf.

Step 7

Taste and adjust seasoning. Serve hot, garnished with parsley and a squeeze of lemon if desired.

Zusatztipps für die Zubereitung

To add heat, include a pinch of chili flakes with the spices during step 3. For extra protein, you can add a can of drained chickpeas along with the lentils and broth in step 4.

Varianten und Anpassungen

This recipe is highly versatile; feel free to swap in seasonal vegetables such as sweet potato, green beans, or squash to suit your preference or what is currently in your pantry.

Serviervorschläge

Serve the soup hot, topped with fresh parsley and a squeeze of lemon for a bright finish. It pairs perfectly with crusty bread for a more filling and satisfying meal.

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This Lentil and Vegetable Soup is a wholesome staple that proves nutritious eating can be incredibly flavorful. With its easy one-pot method and simple ingredients, it is a reliable favorite for any home cook looking for a healthy, comforting meal.

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Recipe FAQs

→ Can I use different types of lentils?

Red lentils work beautifully and cook faster, though they'll create a creamier texture. French green lentils hold their shape well but may need slightly more cooking time. Avoid using pre-cooked or canned lentils as they won't absorb flavors the same way.

→ How long does this keep in the refrigerator?

This soup stores well for up to 5 days in an airtight container. The flavors actually develop and improve after a day or two. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin consistency.

→ Can I freeze this soup?

Yes, it freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.

→ What vegetables work best as substitutions?

Sweet potatoes, butternut squash, green beans, or diced potatoes make excellent additions or substitutions. Use what's in season or what you have on hand. Root vegetables may need a few extra minutes to become tender.

→ How can I make this more filling?

Serve with crusty bread, overcooked grains like rice or quinoa, or add a drained can of chickpeas or white beans during simmering. A dollop of plain yogurt or coconut milk also adds richness and protein.

→ Is this suitable for meal prep?

Absolutely. The soup reheats beautifully and portion well for lunches throughout the week. Prepare a batch on Sunday and you'll have nutritious meals ready for days. Just add fresh garnishes like parsley and lemon when serving.