Save This Hearty Lentil and Vegetable Soup is a protein-packed bowl of comfort that brings together seasonal vegetables and warming spices. Perfect for a cozy evening or a nutritious meal any time of year, it is a versatile dish that is as nourishing as it is delicious.
Save The combination of earthy brown lentils, savory vegetable broth, and a blend of cumin, thyme, and smoked paprika creates a deep, satisfying flavor profile. This soup is not only simple to prepare but also keeps well, making it ideal for meal prep or a healthy family dinner.
Ingredients
- 1 cup (200 g) dried brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup (150 g) diced tomatoes (fresh or canned)
- 4 cups (1 liter) vegetable broth
- 2 cups (480 ml) water
- 2 cups (60 g) fresh spinach or kale, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Chopped fresh parsley (optional garnish)
- Lemon wedges (optional garnish)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
- Step 2
- Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes.
- Step 3
- Stir in cumin, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
- Step 4
- Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring to a boil.
- Step 5
- Reduce heat, cover, and simmer for 25 minutes, or until lentils and vegetables are tender.
- Step 6
- Stir in spinach or kale; cook 2–3 minutes until wilted. Remove bay leaf.
- Step 7
- Taste and adjust seasoning. Serve hot, garnished with parsley and a squeeze of lemon if desired.
Zusatztipps für die Zubereitung
To add heat, include a pinch of chili flakes with the spices. For extra protein, add a can of drained chickpeas when adding the lentils and broth in step 4.
Varianten und Anpassungen
Swap in seasonal vegetables such as sweet potato, green beans, or squash to keep the recipe fresh and varied throughout the year.
Serviervorschläge
Serve this hearty soup with crusty bread for a more filling meal. Top with fresh parsley and a squeeze of lemon just before eating to brighten the flavors.
Save Whether you are looking for a cozy dinner or a light yet nourishing lunch, this lentil soup is a versatile staple that never disappoints. Enjoy every spoonful of this vibrant, plant-based goodness!
Questions & Answers
- → Can I use red lentils instead of brown or green?
Red lentils work well but cook faster and tend to break down more, creating a thicker consistency. Reduce cooking time to 15-20 minutes if using red lentils.
- → How long does this keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4-5 days. The flavors often deepen and improve after a day or two.
- → Can I freeze this soup?
Absolutely. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best as substitutions?
Sweet potato, butternut squash, green beans, or diced potatoes make excellent additions. Adjust cooking time slightly for harder vegetables like potatoes.
- → How can I make this soup more filling?
Pair with crusty bread, add a can of chickpeas or white beans, or serve over cooked grains like rice or quinoa for added substance.
- → Is this suitable for meal prep?
Perfect for meal prep. Make a batch on Sunday and portion into containers for easy lunches throughout the week.