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Savory Lentil Vegetable Soup

A hearty and flavorful lentil soup packed with vegetables, perfect for a comforting and nutritious meal. This soup is easy to make and customizable to your favorite vegetables and spices.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup dry green or brown lentils rinsed and picked over
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 celery stalks celery stalks diced
  • 1 medium red bell pepper chopped
  • 1 can diced tomatoes with juices fire-roasted preferred
  • 6 cups vegetable broth homemade or low-sodium store-bought
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika optional
  • to taste Salt and black pepper
  • 2 cups fresh spinach or kale roughly chopped
  • ¼ cup fresh parsley chopped (for garnish)
  • 1 tablespoon balsamic vinegar
  • Optional red pepper flakes or lemon juice

Method
 

  1. Rinse lentils and set aside.
  2. Dice onion, mince garlic, chop carrots, celery, and bell pepper. Chop spinach/kale and parsley.
  3. Heat olive oil in a pot over medium heat. Add onions and cook until translucent.
  4. Add garlic and cook, stirring frequently.
  5. Add carrots, celery, and bell pepper. Cook until softened.
  6. Sprinkle in thyme, cumin, and paprika (if using). Stir to release aromas.
  7. Add lentils, tomatoes, broth, and bay leaf. Stir to combine.
  8. Bring to a boil, then simmer partially covered until lentils are tender.
  9. Stir in spinach/kale and cook until wilted. Remove bay leaf.
  10. Season with salt and pepper to taste.
  11. Stir in balsamic vinegar and optional red pepper flakes or lemon juice.
  12. Ladle soup into bowls and garnish with parsley. Serve warm.

Notes

Adjust the amount of spices to your preference. For a creamier soup, blend a portion of it before adding the spinach or kale.