Description
This hearty Lentil and Vegetable Soup is a nourishing, flavorful meal perfect for any season. Featuring a mix of lentils, fresh vegetables, and aromatic spices, this soup is simmered to tender perfection and finished with a touch of fresh lemon juice for brightness. It’s a wholesome vegetarian dish that brings warmth and comfort to your table.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup spinach or kale, chopped
Dry Ingredients and Spices
- 1 cup dried lentils, rinsed
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Liquids
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth (or water)
- 1 tablespoon olive oil
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh lemon juice (optional, for serving)
- Fresh parsley or drizzle of olive oil (optional, for serving)
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic and spices: Add the minced garlic, ground cumin, turmeric, smoked paprika, and dried thyme. Stir for about 1 minute, allowing the spices to become fragrant.
- Add the lentils and liquids: Stir in the rinsed lentils, diced tomatoes, vegetable broth (or water), and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25–30 minutes, or until the lentils are tender.
- Add the zucchini and greens: Once the lentils are cooked, add the diced zucchini and spinach (or kale). Continue to cook for another 5–7 minutes, until the zucchini is tender and the greens have wilted.
- Season the soup: Remove the bay leaf and season the soup with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten up the flavors.
- Serve: Ladle the soup into bowls and serve hot. You can garnish with a bit more fresh parsley or a drizzle of olive oil if desired.
Notes
- Rinse lentils thoroughly before cooking to remove any debris.
- You can substitute water for vegetable broth but broth will add more flavor.
- Adjust spices according to your taste preference.
- For an even heartier meal, serve with crusty bread or over cooked rice.
- The soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
