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–+ servings
lentil vegetable soup in a small soup bowl

Lentil Vegetable Soup

This lentil vegetable soup is hearty, savory, and packed with tender lentils and colorful vegetables in a tomato-based broth. It simmers into a comforting, satisfying meal that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1½ cups dry brown lentils rinsed
  • 1 can 14.5 ounces diced tomatoes, with juice
  • 6 cups vegetable broth
  • 1½ cups water
  • 1 medium zucchini diced
  • 1½ cups fresh green beans cut into 1-inch pieces
  • 1½ teaspoons salt divided
  • ½ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Optional: 1–2 cups chopped kale or spinach added at the end for color and freshness

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery to the pot and cook for 6 to 8 minutes, stirring often, until the vegetables are softened but not browned.
  3. Add the minced garlic, ground cumin, smoked paprika, dried thyme, and bay leaf and cook for 30 seconds, stirring constantly, until fragrant.
  4. Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, water, and 1 teaspoon of the salt to the pot and stir well.
  5. Bring the soup to a gentle boil.
  6. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
  7. Add the diced zucchini and green beans to the pot and continue simmering uncovered for 10 to 12 minutes, until the lentils are tender and the vegetables are cooked through.
  8. Remove and discard the bay leaf.
  9. Stir in the remaining ½ teaspoon salt, black pepper, and lemon juice.
  10. If using, stir in the chopped kale or spinach and cook for 2 to 3 minutes, just until wilted.
  11. Taste and adjust seasoning as needed.
  12. Remove the soup from heat and let it rest for 5 minutes before serving.

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