Vegetable Lentil Soup

Why You’ll Love This Recipe

Vegetable Lentil Soup is a comforting and healthy dish that combines the richness of lentils with the freshness of vegetables. The combination of lentils, zucchini, carrots, and other veggies creates a filling, nutrient-dense meal that’s high in protein and fiber. It’s easy to make, budget-friendly, and naturally vegan and gluten-free. Whether you’re looking for a hearty soup to enjoy on a chilly day or a wholesome meal to prep ahead, this recipe is a great choice.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 tablespoon garlic, minced

• 2 stalks celery, chopped

• 1 cup brown lentils (see notes for soaking)

• 2 bay leaves

• 2 carrots, chopped

• 1 can (14 oz) diced tomato

• 2 teaspoons Italian seasoning

• 4–5 cups vegetable stock

• 1 red bell pepper, chopped

• 1 medium zucchini, cut into cubes

• ½ teaspoon salt

• ½ teaspoon pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Lentils: Rinse the lentils under cold water, drain, and set aside.

2. Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 1 minute until fragrant.

3. Add the Vegetables: Stir in the bay leaves, chopped celery, and carrots. Sauté for another 1-2 minutes until the vegetables become aromatic.

4. Add Lentils and Stock: Add the rinsed lentils to the pot and pour in 2 cups of warm vegetable stock. Stir in Italian seasoning, salt, and pepper. Bring the mixture to a boil.

5. Simmer the Soup: Once the mixture boils, reduce the heat to low, cover, and let it cook for about 30 minutes until the lentils are almost halfway cooked.

6. Add Remaining Ingredients: Stir in the canned tomatoes, chopped zucchini, and bell pepper. Mix well.

7. Adjust the Consistency: At this point, check the soup’s consistency. Add 2–3 more cups of vegetable stock if needed to reach your desired thickness.

8. Continue Cooking: Cover and let the soup cook for an additional 10-12 minutes until the lentils are fully cooked and tender.

9. Blend the Soup: To make the soup thicker and creamier, use the back of a spoon to mash some of the lentils and vegetables. Alternatively, use a hand-held immersion blender and pulse it a few times to achieve a creamy consistency.

10. Serve: Taste and adjust the seasoning as needed. Serve warm and enjoy!

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40–50 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy version.

• Herb Infusion: Experiment with adding fresh herbs like thyme, rosemary, or parsley for extra flavor.

• Creamy Option: If you prefer a creamier soup, stir in a little coconut milk or dairy-free cream at the end of cooking.

• Meat Option: While this soup is vegan, you can add cooked chicken or turkey for extra protein.

• Different Vegetables: Feel free to substitute or add other vegetables such as sweet potatoes, spinach, or kale.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezer: This soup freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.

• Reheat: Reheat the soup on the stovetop or in the microwave. If it’s too thick, add a bit of vegetable broth or water to thin it out.

FAQs

1. Can I use canned lentils?

Yes, you can use canned lentils if you’re short on time. Rinse and drain them before adding to the soup, and skip the initial cooking time.

2. Can I make this soup in advance?

Yes, this soup actually tastes better the next day as the flavors have more time to meld. You can make it a day ahead and reheat it when ready to serve.

3. How do I make this soup more hearty?

You can add potatoes or quinoa for extra bulk and texture. Both options will work well with the flavors of this soup.

4. Can I add other spices?

Yes, feel free to experiment with cumin, coriander, or smoked paprika for additional flavor. A splash of lemon juice at the end can also brighten the soup.

5. How do I know when the lentils are done?

The lentils should be soft and tender but not mushy. Taste a few to ensure they are cooked through but still hold their shape.

6. Can I use other types of lentils?

Brown lentils are best for this recipe, but you can use green lentils or red lentils if that’s what you have. Just note that red lentils cook faster and break down more easily.

7. Can I make this soup spicy?

Yes, you can add chili flakes, jalapeños, or even a splash of hot sauce to give the soup some heat.

8. Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables in a pan and then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the lentils are tender.

9. Can I make this soup creamy?

To make the soup creamy, you can blend part of it using an immersion blender, or stir in some coconut milk or dairy cream at the end.

10. Can I freeze this soup?

Yes, this soup freezes beautifully! Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Vegetable Lentil Soup is a wholesome, nutrient-packed dish that’s as comforting as it is healthy. With a combination of fiber-rich lentils, colorful vegetables, and savory broth, it’s the perfect meal for any day of the week. This recipe is incredibly easy to make, naturally vegan, and full of plant-based protein to keep you feeling satisfied. Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, this soup is sure to become a favorite in your recipe collection!