There’s something incredibly comforting about a warm, hearty bowl of soup, and this Lentil Vegetable Soup delivers just that. Packed with nourishing lentils, vibrant vegetables, and a medley of spices, it’s the perfect dish for any time of the year, especially when you need a wholesome pick-me-up.
This soup is a meal-prep hero—it tastes even better the next day! It’s easy to customize, works well with pantry staples, and fills your kitchen with an irresistible aroma as it simmers away. Plus, it’s naturally vegetarian, vegan, and loaded with fiber and protein.
Whether you’re serving it with crusty bread on a cold evening or enjoying a light lunch, this soup is guaranteed to be a family favorite. Let’s dive into the pot!
Recipe Highlights
Lentil Vegetable Soup is the ultimate one-pot meal that’s as flavorful as it is nourishing. Loaded with hearty lentils and fresh veggies, this dish is simple to prepare, easy to adapt, and delightfully satisfying.
Exciting Story
On busy weeknights, this soup has been my saving grace. One chilly day, I whipped it up in under an hour, and my kids declared it the best “stew” they’d ever eaten. My husband, who swears he’s not a soup guy, reached for a second bowl! It’s since become a staple in our household—a dish that warms not just our bodies but our hearts too.
Why This Lentil Vegetable Soup?
A Soup That Hits Every Note
- Nutritious & Filling: Packed with protein-rich lentils and vibrant vegetables.
- Easy to Make: Requires only one pot and basic ingredients.
- Flavorful & Aromatic: A perfect blend of spices creates a cozy, comforting taste.
- Meal Prep-Friendly: Tastes even better as leftovers and freezes beautifully.
Tips for Perfect Lentil Vegetable Soup
- Rinse Your Lentils: This removes debris and helps the soup cook evenly.
- Don’t Skip the Lemon: It brightens the flavors at the end.
- Custom Veggies: Use whatever you have on hand—sweet potatoes, kale, or green beans work beautifully.
- Consistency: For a creamier soup, blend a portion and stir it back in.
Substitutions and Variations
- Protein Boost: Add cooked chicken, sausage, or tofu.
- Grain Addition: Toss in cooked quinoa, rice, or barley for extra bulk.
- Spicy Kick: Add red pepper flakes or diced jalapeño for some heat.
- Herbaceous: Stir in fresh parsley or cilantro for added freshness.
Make a Healthier Version
- Lower Sodium: Use low-sodium vegetable broth and rinse canned tomatoes.
- Less Oil: Skip the sauté step and simmer everything in the broth.
- Extra Veggies: Double up on spinach, kale, or other greens for a vitamin boost.
Closing
And there you have it—a simple, hearty, and versatile Lentil Vegetable Soup that’s perfect for any occasion. Whether you’re cooking for one or feeding a family, this recipe delivers every time. Don’t forget to share your delicious creations and check out more of our easy soup recipes!
Frequently Asked Questions
- Can I freeze this soup?
Absolutely! It freezes well for up to 3 months. - What type of lentils should I use?
Green or brown lentils hold their shape best in soups. - How do I make it thicker?
Blend a cup of the soup and stir it back into the pot. - Can I use canned lentils?
Yes, but reduce the cooking time and use less broth. - What’s the best bread to serve with this?
Crusty sourdough or garlic bread pairs beautifully!
Comfort in a Bowl: Lentil Vegetable Soup
Description
There’s something incredibly comforting about a warm, hearty bowl of soup, and this Lentil Vegetable Soup delivers just that.
Ingredients
- ⅔ cup lentils, soaked
- ½ onion, chopped
- 2 scallions, chopped
- 1 bunch parsley, thinly chopped
- 1 cup kale, chopped
- ½ cup cabbage, chopped
- ⅔ cup broccoli, chopped
- 1 tsp crushed red pepper
- 1 grated tomato
- 1 grated red pepper
- 1 grated carrot
- 1 tbsp grated ginger
- 1 tsp mint, dried
- 3 garlic cloves, minced
- 3 cups water
- salt and black pepper
- 2 tbsp olive oil
- 1 mushroom, chopped
Instructions
Saute the garlic and onion with olive oil and add the grated pepper, tomato, ginger and carrot.
Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender.
Add in the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes, and adjust for salt and water if needed
Turn the heat off and sprinkle the chopped parsley and black pepper if desired.
Nutrition
- Serving Size: 209
- Sugar: 7g
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Fiber: 9g
- Protein: 8g
