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Vegetarian Lentil Soup

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Vegetarian Lentil Soup is a hearty, protein-packed soup filled with lentils, vegetables, and herbs. It’s comforting, nutritious, and easy to make using pantry staples, perfect for meal prep or cozy weeknight dinners.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dried green or brown lentils, rinsed
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 6 cups vegetable broth or water
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp dried thyme or Italian seasoning
  • Salt and pepper to taste
  • Optional: 2 cups spinach or kale
  • Optional: 1 tbsp lemon juice
  • Optional: fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Add garlic and cook for another minute until fragrant.
  4. Stir in lentils, tomatoes, broth, bay leaf, cumin, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender.
  6. Stir in spinach or kale during the last 5 minutes of cooking, if using.
  7. Remove the bay leaf. Adjust seasoning and add lemon juice for brightness, if desired.
  8. Serve hot, garnished with parsley if using.

Notes

  • Use red lentils for a creamier texture and faster cook time.
  • Add chili flakes or smoked paprika for a spicier version.
  • Mix in potatoes or sweet potatoes for added heartiness.
  • Blend partially for a thicker soup base.
  • Freezes well for up to 3 months; refrigerate leftovers for up to 5 days.

Nutrition

Find it online: https://cookedbymaya.com/vegetarian-lentil-soup/