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Bowl of easy lentil vegetable soup with fresh herbs and colorful diced vegetables

Easy Lentil Soup

A hearty and healthy lentil soup loaded with vegetables, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups brown or green lentils, rinsed Red lentils may also be used.
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2-3 pieces carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes Or 2 fresh tomatoes.
  • 6 cups vegetable broth Water can work too but broth adds flavor.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Greens (spinach or kale), a few handfuls Optional but recommended.
  • 1-2 tablespoons lemon juice Add at the end.

Method
 

Preparation
  1. Warm the olive oil in a big pot over medium heat.
  2. Add onion, carrots, and celery. Cook for about 6 to 8 minutes until the onion looks soft and the kitchen smells good.
  3. Add garlic, cumin, smoked paprika, and thyme. Stir for about 30 seconds.
  4. Add the diced tomatoes, lentils, and broth. Bring it to a gentle boil, then turn it down to a steady simmer.
  5. Simmer uncovered for 25 to 35 minutes, stirring occasionally, until lentils are tender but not falling apart.
  6. If it gets too thick, add a splash more broth or water.
  7. Stir in spinach or kale for the last few minutes until it wilts, then add lemon juice, taste, and adjust salt and pepper.

Notes

The soup can be frozen for about 3 months. Let cool, portion into containers, and thaw in the fridge or warm gently in a pot with liquid. Rinse lentils before cooking for better flavor.