Lentil & Veggie Soup – Simple, Hearty, and Comforting

This Lentil & Veggie Soup is the kind of meal you’ll make once and then keep in your back pocket forever. It’s wholesome, cozy, and full of flavor without being fussy. You get protein from lentils, lots of color from vegetables, and a broth that tastes like it simmered all day.

It’s perfect for weeknights, meal prep, or whenever you want something warm and nourishing. Plus, it’s budget-friendly and easy to tweak based on what you have.

Lentil & Veggie Soup - Simple, Hearty, and Comforting

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Olive oil: 2 tablespoons, for sautéing.
• Yellow onion: 1 medium, diced.
• Carrots: 2 medium, diced.
• Celery: 2 stalks, diced.
• Garlic: 3–4 cloves, minced.
• Tomato paste: 1 tablespoon, for depth.
• Crushed or diced tomatoes: 1 can (14–15 oz).
• Lentils: 1 cup red or brown, rinsed and picked over.
• Vegetable broth: 5–6 cups (or water, with extra seasoning).
• Bay leaf: 1.
• Ground cumin: 1 teaspoon.
• Smoked paprika: 1 teaspoon (or sweet paprika if preferred).
• Dried thyme or oregano: 1 teaspoon.
• Kale or spinach: 2 packed cups, chopped (optional but great).
• Lemon juice: 1–2 tablespoons, to finish.
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch, optional.
• Fresh parsley: 2 tablespoons, chopped, for garnish.

Method

 

1. Warm the pot: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the onions are soft and translucent.
2. Add aromatics: Stir in garlic and tomato paste. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet, not raw.
3. Toast the spices: Add cumin, smoked paprika, and dried thyme or oregano. Stir for 30 seconds to bloom the spices.
4. Build the base: Pour in the tomatoes and stir to loosen any bits from the bottom of the pot. Add the lentils, broth, bay leaf, and a pinch of red pepper flakes if using.
5. Simmer: Bring to a gentle boil, then reduce heat to low and simmer uncovered. For red lentils, cook about 20–25 minutes. For brown lentils, cook 30–35 minutes. Stir a few times so nothing sticks.
6. Add greens: Stir in chopped kale or spinach in the last 5 minutes of cooking. Simmer until wilted and tender.
7. Season and brighten: Remove the bay leaf. Stir in lemon juice. Taste and adjust with salt and black pepper. If the soup is too thick, add a splash of water or broth.
8. Optional texture upgrade: For a creamier feel, use an immersion blender to blend a few quick pulses, or scoop out 1 cup of soup, blend it, and return it to the pot.
9. Serve: Ladle into bowls and top with chopped parsley. Add a drizzle of olive oil or chili oil if you like a little richness or heat.

Why This Recipe Works

This soup builds layers of flavor with simple steps: sautéed aromatics, toasted spices, and a gentle simmer. Red or brown lentils soften into a hearty base, while carrots, celery, and tomatoes bring brightness and texture.

A splash of lemon at the end adds lift and keeps it from tasting heavy. The result is a balanced, filling bowl that feels both comforting and clean.

It’s also incredibly forgiving. If you chop the veggies a bit bigger or use a different herb, it still turns out great.

You don’t need fancy stock or special tools—just a sturdy pot and everyday ingredients.

What You’ll Need

• Olive oil: 2 tablespoons, for sautéing.
• Yellow onion: 1 medium, diced.
• Carrots: 2 medium, diced.
• Celery: 2 stalks, diced.
• Garlic: 3–4 cloves, minced.
• Tomato paste: 1 tablespoon, for depth.
• Crushed or diced tomatoes: 1 can (14–15 oz).
• Lentils: 1 cup red or brown, rinsed and picked over.
• Vegetable broth: 5–6 cups (or water, with extra seasoning).
• Bay leaf: 1.
• Ground cumin: 1 teaspoon.
• Smoked paprika: 1 teaspoon (or sweet paprika if preferred).
• Dried thyme or oregano: 1 teaspoon.
• Kale or spinach: 2 packed cups, chopped (optional but great).
• Lemon juice: 1–2 tablespoons, to finish.
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch, optional.
• Fresh parsley: 2 tablespoons, chopped, for garnish.

Instructions

1. Warm the pot: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the onions are soft and translucent.
2. Add aromatics: Stir in garlic and tomato paste.

   Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet, not raw.

3. Toast the spices: Add cumin, smoked paprika, and dried thyme or oregano. Stir for 30 seconds to bloom the spices.
4. Build the base: Pour in the tomatoes and stir to loosen any bits from the bottom of the pot. Add the lentils, broth, bay leaf, and a pinch of red pepper flakes if using.
5. Simmer: Bring to a gentle boil, then reduce heat to low and simmer uncovered.

   For red lentils, cook about 20–25 minutes. For brown lentils, cook 30–35 minutes. Stir a few times so nothing sticks.

6. Add greens: Stir in chopped kale or spinach in the last 5 minutes of cooking.

   Simmer until wilted and tender.

7. Season and brighten: Remove the bay leaf. Stir in lemon juice. Taste and adjust with salt and black pepper.

   If the soup is too thick, add a splash of water or broth.

8. Optional texture upgrade: For a creamier feel, use an immersion blender to blend a few quick pulses, or scoop out 1 cup of soup, blend it, and return it to the pot.
9. Serve: Ladle into bowls and top with chopped parsley. Add a drizzle of olive oil or chili oil if you like a little richness or heat.

Keeping It Fresh

This soup keeps well and tastes even better the next day. Store it in airtight containers in the fridge for up to 4–5 days.

The lentils will continue to absorb liquid, so you may want to add a splash of water or broth when reheating.

For freezing, let the soup cool completely, then pack it into freezer-safe containers, leaving a bit of space at the top. Freeze for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen on the stove with a bit of water to loosen it.

Why This is Good for You

Lentils deliver plant-based protein and fiber, which help keep you full and support healthy digestion.

The vegetables add vitamins, minerals, and antioxidants, making this a balanced meal in one bowl. Olive oil provides heart-healthy fats, while spices like cumin and paprika bring flavor without extra salt.

The lemon juice at the end adds brightness and can help your body absorb iron from the lentils. If you’re after a nutrient-dense, low-cost meal that doesn’t skimp on taste, this soup checks every box.

Common Mistakes to Avoid

• Skipping the sauté: Don’t rush past the onion, carrot, and celery step.

  It builds a flavorful base you can’t fake later.

• Not rinsing lentils: Rinse to remove dust and any small debris. It takes 30 seconds and makes a difference.
• Overcooking the greens: Add kale or spinach at the end so they stay vibrant and tender, not mushy.
• Under-salting: Season in layers—after the sauté and at the end. Broth saltiness varies, so taste as you go.
• Boiling too hard: A fast boil can split lentils and dull flavors.

  Keep it to a gentle simmer.

Variations You Can Try

• Spiced Moroccan-style: Add ground coriander, cinnamon, and a pinch of turmeric. Finish with cilantro instead of parsley.
• Tomato-free version: Skip the canned tomatoes and use more broth. Add a splash of coconut milk for creaminess.
• Hearty add-ins: Stir in diced potatoes or sweet potatoes in step 4 and cook until tender.
• Protein boost: Add cooked shredded chicken or chickpeas for extra heft.
• Herb swap: Use fresh thyme or rosemary instead of dried herbs for a more aromatic finish.
• Smoky twist: Add a chopped chipotle in adobo or a dash of liquid smoke along with the paprika.
• Green machine: Add zucchini and peas in the last 10 minutes for extra veggies and color.
• Grain lover’s bowl: Serve over cooked brown rice, farro, or quinoa for a more filling meal.

FAQ

Can I use green or French lentils?

Yes.

Green or French (du Puy) lentils hold their shape better and give a slightly firmer texture. They may need a few extra minutes to cook, and the soup will be less creamy but still delicious.

Do I need to soak the lentils?

No soaking is needed for red, brown, or green lentils. Just rinse them well.

If you soak them, reduce the simmer time accordingly.

What if I don’t have vegetable broth?

Water works fine. Just boost flavor with extra spices, an additional spoon of tomato paste, and be generous with salt and lemon at the end. A bay leaf helps, too.

How can I make it spicier?

Add more red pepper flakes, a fresh chopped chili, or a teaspoon of harissa.

You can also finish each bowl with chili oil for customizable heat.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices first for best flavor, then transfer to the slow cooker with the rest of the ingredients (except greens and lemon). Cook on Low for 6–7 hours or High for 3–4 hours, add greens in the last 20 minutes, then finish with lemon.

How do I thicken the soup naturally?

Blend a portion and stir it back in, or use red lentils, which naturally break down and create a creamy texture.

Simmer uncovered a bit longer to reduce excess liquid.

Is this gluten-free?

Yes, as written it’s naturally gluten-free. Just check your broth and spice labels to be sure.

In Conclusion

Lentil & Veggie Soup is reliable, nourishing, and endlessly adaptable. With a few pantry staples and a handful of vegetables, you can make a pot that feeds you for days.

Keep the base the same, then customize with spices, greens, and add-ins that suit your mood. It’s exactly the kind of simple cooking that makes everyday meals satisfying and stress-free.