Lentil Vegetable Soup
This hearty and nutritious lentil vegetable soup is a perfect comfort food for chilly days. Packed with vegetables and protein-rich lentils, this soup is not only filling but also budget-friendly and easy to prepare.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced any color
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 cups spinach or kale, chopped
- Juice of 1 lemon optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables start to soften.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes (with juice), cumin, thyme, and smoked paprika. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes or until the lentils are tender.
- Just before serving, stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- If desired, add the lemon juice for a bright finish. Taste and adjust the seasoning if necessary.
- Serve hot, ladled into bowls. Enjoy!
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Feel free to customize the vegetables based on what you have on hand, such as adding zucchini or potatoes.
For added flavor, consider garnishing with fresh herbs like parsley or cilantro before serving.