Go Back

Lentil & Veggie Soup - Simple, Hearty, and Comforting

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.