Go Back
lentil and veggie soup

Lentil and vegetable soup

Lentil and vegetable soup is a hearty, nutritious, and versatile dish that combines protein-rich lentils with a variety of vegetables for a satisfying meal perfect for colder months. It can be prepared using various methods, including stovetop, slow cooker, or one-pot cooking, and is naturally vegetarian, with many versions being vegan or gluten-free depending on ingredients used.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Onion: 1 medium finely diced (approx. 150g)
  • Carrots: 2–4 peeled and chopped (approx. 200–300g)
  • Celery: 2–3 stalks chopped (approx. 100g)
  • Potatoes: 1–2 peeled and cubed (approx. 200–300g)
  • Garlic: 3–4 cloves minced (approx. 15g)
  • Red lentils: 50–150g approx. 1/2–1 cup dry
  • Vegetable broth: 900ml–1.5L depending on desired consistency
  • Tomatoes: 1 can 15oz/425g diced tomatoes, undrained, or 2–3 fresh tomatoes, chopped
  • Fresh herbs: 1–2 tsp thyme 1 tsp oregano, or 1 tsp dried herbs
  • Spices: 1 tsp cumin 1 tsp curry powder, 1/2 tsp paprika, 1/2 tsp cayenne (optional), 1/2 tsp salt, 1/4 tsp black pepper
  • Optional add-ins: Kale 3 cups chopped, spinach, sundried tomatoes, lemon juice, red-wine vinegar, Parmesan cheese, sour cream, or fresh herbs for garnish

Equipment

  • Large pot or Dutch oven (for stovetop)
  • Slow cooker (for slow-cooked version)
  • Hand-held stick blender or immersion blender (for creamier texture)
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula

Method
 

  1. Heat 1–2 tbsp olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook for 5–8 minutes until softened and onions are translucent.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in lentils, spices, herbs, and tomato paste (if using). Cook for 1 minute to toast the spices.
  4. Pour in vegetable broth and diced tomatoes (with juice). Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20–30 minutes until lentils are tender and vegetables are soft.
  6. For a thicker soup, simmer longer; for a brothy version, add more liquid.
  7. If using kale or spinach, stir in during the last 5–10 minutes of cooking until wilted.
  8. For a creamier texture, remove 1–2 cups of soup and blend with a hand blender until smooth, then return to the pot.
  9. Stir in lemon juice or vinegar to brighten flavor. Adjust seasoning with salt and pepper to taste.
  10. Serve hot, garnished with fresh herbs, a dollop of sour cream, or a sprinkle of Parmesan cheese if desired.

Notes

Safety Notes:
Ensure lentils are fully cooked before eating; undercooked lentils may cause digestive discomfort.
Use caution when handling hot liquids and steam when blending.
Store leftovers in airtight containers within 2 hours of cooking.
Substitutions:
Use any root vegetables (e.g., sweet potato, parsnip) or leafy greens (e.g., Swiss chard) in place of or in addition to kale.
Replace vegetable broth with water and a bouillon cube for a simpler version.
Use canned lentils (drained and rinsed) to reduce cooking time, though they may be softer.
Storage:
Refrigerate for up to 5 days in a sealed container.
Freeze for up to 2–3 months; thaw overnight in the fridge before reheating.
Soup may thicken when chilled; thin with water or broth when reheating.
Pro Tips:
For a richer flavor, use a Parmesan rind while simmering—remove before serving.
Add a splash of balsamic vinegar or hot sauce at the end for depth and heat.
Make ahead: This soup tastes better the next day as flavors meld; it’s ideal for meal prep.