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Vegetarian Lentil Soup

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This hearty vegetarian lentil soup is a warm, comforting, and nutritious one-pot meal made with lentils, vegetables, and herbs. It’s perfect for meal prep, budget-friendly, and naturally gluten-free.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 ½ cups dried green or brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale (optional)
  • 1 tablespoon lemon juice (for finishing)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–6 minutes until they begin to soften.
  3. Stir in garlic and cook for 1 more minute until fragrant.
  4. Add lentils, diced tomatoes, vegetable broth, bay leaves, cumin, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat to a simmer, cover, and cook for 30–35 minutes until lentils are tender.
  6. If using spinach or kale, stir it in during the last 5 minutes of cooking.
  7. Remove bay leaves and stir in lemon juice before serving.
  8. Optional: Blend a portion of the soup for a thicker texture if desired.

Notes

  • No soaking is needed for green or brown lentils.
  • Red lentils can be used for a creamier soup but cook faster.
  • Add extra vegetables like potatoes, zucchini, or sweet potatoes for variety.
  • For a spiced version, include smoked paprika or curry powder.
  • Freezes well for up to 3 months in airtight containers.

Nutrition

Find it online: https://juliameals.com/vegetarian-lentil-soup/