Lentil and Vegetable Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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Nothing warms the soul quite like a hearty bowl of Lentil and Vegetable Soup. Packed with nutritious ingredients and a symphony of spices, this soup is both satisfying and simple to make. Perfect for cozy evenings or a wholesome lunch, it's a one-pot wonder that brings comfort to your table.

Ingredients for Lentil and Vegetable Soup

Start with a base of sautéed carrots, celery, and onion. These veggies create a classic foundation for most soups, offering sweetness and depth. Adding garlic elevates the aromatic element, infusing the soup with a savory punch. The star of the show, green lentils, bring protein and a satisfying texture. Simmer these in a generous amount of vegetable broth for a robust flavor. A can of diced tomatoes adds acidity and brightness, while cumin, thyme, and smoked paprika lend a warm, earthy kick. Finally, kale is stirred in for a nutritional boost and a pop of color.

Tips & Tricks

  • Rinse the lentils before adding them to the pot to remove any debris or dust.
  • If you prefer a thicker soup, mash some of the lentils against the side of the pot with a spoon.
  • For a richer flavor, try substituting some of the vegetable broth with a splash of white wine.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a fresh baguette. For extra heartiness, serve with a dollop of plain yogurt or a sprinkle of parmesan cheese. A simple green salad on the side can complement the soup's flavors nicely.

Frequently Asked Questions

Can I use different types of lentils?
Yes, but keep in mind that cooking times may vary. Red lentils cook faster and might result in a mushier texture.
How long does the soup keep?
Stored in an airtight container, this soup can last up to five days in the refrigerator or three months in the freezer.

Lentil and Vegetable Soup Recipe Walkthrough

Begin by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the diced carrots, celery, and onion. Sauté these veggies for about five minutes until they start to soften and release their enticing aroma.

Next, add the minced garlic. Stir it around for about a minute, just until it becomes fragrant — be careful not to let it burn.

Now, introduce the green lentils, vegetable broth, and diced tomatoes to the pot. Sprinkle in the cumin, thyme, and smoked paprika, then season with a good pinch of salt and pepper. Give everything a good stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 25 to 30 minutes, or until the lentils are tender, stirring occasionally.

Once the lentils are cooked, add the chopped kale. Cook for another five minutes until the kale is wilted but still vibrant. Taste and adjust the seasoning with more salt and pepper if needed before serving.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Loaded with vegetables, making it a nutritious choice.
  • Vegan and gluten-free, catering to various dietary needs.
  • Rich in flavors, thanks to a blend of spices and aromatics.
  • Freezes well, so you can enjoy it later too!

Ingredients

1 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic, minced
1 cup green lentils
8 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 tsp ground cumin
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper to taste
2 cups chopped kale

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; sauté until vegetables are softened, about 5 minutes.
2. Stir in garlic, cooking until fragrant, about 1 minute.
3. Add lentils, vegetable broth, diced tomatoes, cumin, thyme, smoked paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
5. Stir in kale and cook for an additional 5 minutes until kale is wilted.
6. Adjust seasoning with additional salt and pepper if needed before serving.

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