Hearty Lentil Soup with Vegetables (Printable)

Protein-packed lentil soup with seasonal vegetables and warming spices, perfect for nourishing meals.

# What You’ll Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped

→ Liquids

09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, and thyme. Cook for 30 seconds to release aromatics.
04 - Add lentils, chopped tomatoes, vegetable broth, and bay leaf to the pot.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
06 - Add diced zucchini and simmer for 10 minutes until lentils and vegetables are tender.
07 - Stir in spinach or kale and cook for 2-3 minutes until wilted.
08 - Remove bay leaf. Season to taste with salt and pepper.
09 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Hints:

01 -
  • The combination of earthy lentils with smoky paprika creates layers of flavor that deepen beautifully overnight if you happen to have leftovers.
  • You can toss in practically any vegetable lurking in your crisper drawer, making this your secret weapon against food waste while still delivering a nutrient-packed meal.
02 -
  • Never add salt until your lentils are fully cooked, as I discovered the hard way that early salting can keep lentils stubbornly firm no matter how long you cook them.
  • A squeeze of fresh lemon juice just before serving brightens all the flavors in a way that transformed my soup from good to cant stop eating it the first time I tried this little trick.
03 -
  • For an incredibly silky texture that will make your guests wonder what dairy youve added, try pureeing just one third of the soup and returning it to the pot, creating a velvety base while maintaining satisfying chunks.
  • A parmesan rind tossed into the simmering soup adds remarkable depth and umami without overwhelming the vegetable flavors, a trick I learned from my Italian neighbor that completely transformed my soup game.
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