Vegetarian Lentil Soup

This hearty vegetarian lentil soup is one of my favorite go-to comfort meals—warm, nutritious, and packed with flavor. With tender lentils, colorful vegetables, and fragrant herbs, it makes for a satisfying lunch or dinner that’s both healthy and filling. It’s a one-pot wonder that’s easy to make, and perfect for meal prep, especially during colder months.

Why You’ll Love This Recipe

I love how simple yet wholesome this soup is. It’s budget-friendly, high in protein and fiber, and naturally gluten-free. I can toss everything into one pot and let it simmer into a rich, flavorful soup without much fuss. Plus, it’s endlessly customizable—I can use whatever veggies I have on hand, and it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion (chopped)

• Carrots (sliced)

• Celery (chopped)

• Garlic (minced)

• Dried green or brown lentils (rinsed)

• Diced tomatoes (canned or fresh)

• Vegetable broth

• Bay leaves

• Ground cumin

• Dried thyme

• Salt and pepper

• Fresh spinach or kale (optional)

• Lemon juice (for finishing)

Directions

1. I heat olive oil in a large pot over medium heat, then add the onions, carrots, and celery. I sauté them until they begin to soften, about 5–6 minutes.

2. I stir in the garlic and cook for another minute until fragrant.

3. Next, I add the lentils, diced tomatoes, vegetable broth, bay leaves, cumin, thyme, salt, and pepper. I bring everything to a boil.

4. Once it’s boiling, I reduce the heat to a simmer, cover the pot, and cook for about 30–35 minutes until the lentils are tender.

5. If I’m adding spinach or kale, I stir it in during the last 5 minutes of cooking so it wilts but stays vibrant.

6. Before serving, I remove the bay leaves and stir in a splash of lemon juice for brightness. I sometimes blend a portion of the soup for a thicker texture, but that’s optional.

Servings and timing

This recipe makes about 6 servings. The total time is around 50 minutes:

• 10–15 minutes for preparation

• 35 minutes for cooking

Variations

When I want to change things up, I add diced potatoes, sweet potatoes, or zucchini for extra heartiness. For a spiced version, I include a pinch of smoked paprika or curry powder. If I’m looking for more protein, I stir in cooked quinoa or chickpeas. And for a richer texture, I sometimes blend half the soup and mix it back in.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully—I let it cool completely before transferring to freezer-safe containers. To reheat, I warm it on the stove or microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use red lentils instead of green or brown?

I can, but I keep in mind that red lentils cook faster and break down more, giving the soup a creamier consistency.

Do I need to soak the lentils first?

No soaking is needed for green or brown lentils—just rinse them before adding to the pot.

Can I make this soup in a slow cooker?

Yes, I combine all the ingredients and cook on low for 6–8 hours or high for 3–4 hours until the lentils are tender.

What can I serve with this soup?

I like to serve it with crusty bread, a side salad, or a sprinkle of parmesan (if not strictly vegan).

How do I thicken the soup?

For a thicker soup, I blend about a third of it with an immersion blender, or I mash some of the lentils with the back of a spoon.

Conclusion

This vegetarian lentil soup is a simple, nourishing meal I can make anytime with pantry staples and a few fresh vegetables. It’s flavorful, satisfying, and flexible enough to fit whatever I have on hand. Whether I’m feeding my family or prepping meals for the week, it’s always a comforting, healthy choice.

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