Description
A hearty and nutritious Lentil and Vegetable Soup packed with wholesome vegetables, fragrant spices, and tender lentils simmered to perfection. This comforting soup is easy to prepare and perfect for a healthy, satisfying meal any time of the year.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup spinach or kale, chopped
- 3 cloves garlic, minced
Legumes and Canned Goods
- 1 cup dried lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
Liquids
- 6 cups vegetable broth (or water)
- 1 tablespoon olive oil
Spices and Seasonings
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh lemon juice (optional, for serving)
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and spices: Add the minced garlic, ground cumin, turmeric, smoked paprika, and dried thyme. Stir for about 1 minute, allowing the spices to become fragrant and release their flavors.
- Add the lentils and liquids: Stir in the rinsed lentils, diced tomatoes, vegetable broth (or water), and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25–30 minutes, or until the lentils are tender and cooked through.
- Add the zucchini and greens: Once the lentils are cooked, add the diced zucchini and chopped spinach or kale. Continue to cook for another 5–7 minutes, until the zucchini is tender and the greens have wilted nicely into the soup.
- Season the soup: Remove the bay leaf and season the soup with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten the flavors and add a slight tang.
- Serve: Ladle the soup into bowls and serve hot. Optionally garnish with fresh parsley or a drizzle of olive oil for extra depth and presentation.
Notes
- Feel free to substitute kale with spinach or other leafy greens.
- You can use water instead of vegetable broth but broth enhances flavor.
- Add fresh herbs like parsley or cilantro for extra freshness at serving.
- This soup keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months.
- Adjust spices to your taste preference for more or less heat and smokiness.
