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Weeknight • Soups

Hearty Lentil and Vegetable Soup

A warming and filling vegetarian soup packed with nutritious lentils and a medley of colorful vegetables.

Prep
20 min
Cook
40 min
Servings
6
Level
Weeknight
Hearty Lentil and Vegetable Soup

Nothing beats a big bowl of comforting soup, and this Hearty Lentil and Vegetable Soup is a standout! It’s robust, flavorful, and incredibly nutritious, making it perfect for a cozy meal any day of the week. Plus, it’s a fantastic way to get your veggies in, all simmered together in one satisfying pot.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup green or brown lentils, rinsed
  • 1 (28 oz) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups baby spinach (optional)
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 7-10 minutes.

  2. Step 2

    Stir in minced garlic, dried thyme, and dried rosemary; cook for 1 minute until fragrant.

  3. Step 3

    Add the rinsed lentils, crushed tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.

  4. Step 4

    Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender. Stir occasionally to prevent sticking.

  5. Step 5

    Remove the bay leaf. If using, stir in baby spinach and cook until wilted, about 2-3 minutes. Taste and season with salt and black pepper as needed.

  6. Step 6

    Serve hot, garnished with fresh parsley.

Tips

  • For a thicker soup, you can mash a portion of the cooked lentils against the side of the pot.
  • Serve with a crusty piece of bread for dipping.

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