Go Back

Lentil Vegetable Soup

This lentil vegetable soup combines earthy lentils with bright carrots, tender greens, and aromatic vegetables simmered in savory broth. It has a hearty, thickened texture with a vibrant, comforting appearance, perfect for a quick and nourishing meal. The simple method highlights the natural flavors and wholesome ingredients, resulting in a bowl that feels both satisfying and wholesome.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed thoroughly
  • 2 tablespoons olive oil for sautéing
  • 1 diced onion finely chopped
  • 2 chopped carrots sliced thin
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 6 cups vegetable broth or water with bouillon
  • 1 handful greens spinach or kale, chopped
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Rinse the lentils well under cold water until the water runs clear, then set aside.
  2. Heat the olive oil in your large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
  3. Add the chopped onion to the pot and sauté, stirring frequently, until it becomes translucent and fragrant, about 5 minutes.
  4. Stir in the sliced carrots and chopped celery, cooking for another 4-5 minutes until they start to soften and release their aroma.
  5. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
  6. Pour in the vegetable broth, bringing the mixture to a gentle boil over high heat.
  7. Add the rinsed lentils and a pinch of salt, then reduce the heat to a simmer. Cover partially and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the vegetables are soft.
  8. If the soup thickens too much, add a splash of broth or water and stir. Taste and adjust seasoning with salt and pepper.
  9. In the last 2-3 minutes of cooking, stir in the chopped greens and cook until just wilted and tender, about 2 minutes.
  10. Remove from heat and let sit for a few minutes to allow flavors to meld. Serve the soup hot, garnished with a drizzle of olive oil or a squeeze of lemon if desired.

Notes

You can customize this soup by adding your favorite vegetables or herbs. For a creamier texture, blend part of the soup before adding greens. Store leftovers in an airtight container in the fridge for up to 4 days.