There is something irresistibly comforting about a bowl of hearty, nourishing soup, and this Vegetarian Lentil Soup with Spices and Fresh Greens Recipe hits all the right notes. It’s a vibrant medley of warm spices, tender lentils, and fresh greens that come together to create a dish that feels like a warm hug on a chilly day. Whether you’re a seasoned vegetarian or just looking to add a wholesome, flavorful meal to your repertoire, this recipe delivers delicious satisfaction with every spoonful.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, bringing layers of flavor, texture, and color that make this soup truly special. From the earthy lentils to the bright and fresh greens, every component is simple yet essential for creating a perfectly balanced bowl.
- Olive oil: The base for sautéing, adding a subtle richness and helping to bring out the flavors of the vegetables and spices.
- Onion, diced: Provides a natural sweetness and depth when softened in the pot.
- Carrots, sliced: Add a lovely tender bite and a touch of sweetness that complements the lentils.
- Celery, sliced: Brings a mild, refreshing crunch that balances the softness of the other ingredients.
- Garlic, minced: Infuses the soup with a warm, aromatic backdrop that pairs beautifully with the spices.
- Ground cumin: Offers a warm, earthy note essential for that signature spiced flavor.
- Ground coriander: Adds a subtle citrus undertone that brightens the soup.
- Smoked paprika: Brings a gentle smokiness that makes the soup feel cozy and hearty.
- Turmeric: Gives a vibrant color and subtle earthiness while being a health booster.
- Dried brown or green lentils: The protein-packed star of the dish that makes it filling and wholesome.
- Vegetable broth: The flavorful liquid that ties everything together with warmth and depth.
- Diced tomatoes with juices: Add acidity and a juicy element that enhances the soup’s complexity.
- Bay leaf: Infuses a gentle herbal aroma, enriching the soup’s flavor.
- Salt and ground black pepper: To season perfectly and accentuate all the flavors.
- Chopped fresh spinach or kale: Brings a burst of vibrant green color and fresh texture that livens the soup.
- Lemon juice: A final brightening touch that wakes up the entire dish.
- Chopped fresh parsley: For garnish, adding a fresh, herbaceous note and lovely visual appeal.
How to Make Vegetarian Lentil Soup with Spices and Fresh Greens Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, letting them soften for about 5 minutes. This simple step builds the flavorful foundation and brings out the natural sweetness of the veggies, an essential base for a rich soup.
Step 2: Infuse with Garlic and Spices
Add minced garlic along with ground cumin, coriander, smoked paprika, and turmeric to the softened vegetables. Stir and cook for 1 to 2 minutes until the aroma of the spices fills your kitchen. This step is crucial as it unlocks the full depth of the spices, turning your soup into an irresistible bowl of warmth.
Step 3: Combine Lentils, Broth, Tomatoes, and Bay Leaf
Pour in the rinsed lentils, vegetable broth, diced tomatoes with their juices, and add the bay leaf. Stir everything together to combine the flavors. The lentils will soak up all this goodness as the soup simmers, becoming tender and flavorful.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 30 to 40 minutes, stirring occasionally. This slow simmer softens the lentils until they’re perfectly tender and allows all the spices, vegetables, and broth to meld into a cohesive, savory delight.
Step 5: Season and Remove Bay Leaf
Once the lentils are tender, fish out the bay leaf and discard it. Taste the soup and season generously with salt and freshly ground black pepper to elevate all the natural flavors.
Step 6: Add Fresh Greens
Stir in your chopped spinach or kale and cook for another 2 to 3 minutes until the greens have just wilted. This adds a refreshing contrast in texture and nutrition, brightening the rich soup with fresh, leafy goodness.
Step 7: Brighten with Lemon Juice
Right before serving, stir in 2 tablespoons of lemon juice. This bright, tangy finish balances the earthiness of the lentils and spices, lifting the entire soup into something truly special.
Step 8: Garnish and Serve
Ladle your beautiful Vegetarian Lentil Soup with Spices and Fresh Greens Recipe into bowls and sprinkle chopped parsley on top. The parsley adds a fresh, herbal note and a pop of green that makes each bowl inviting and ready to enjoy.
How to Serve Vegetarian Lentil Soup with Spices and Fresh Greens Recipe
Garnishes
A sprinkle of chopped fresh parsley is perfect, but you can also add a dollop of plain yogurt or a drizzle of extra virgin olive oil for added creaminess and richness. Toasted nuts or seeds make a wonderful crunchy topping that complements the soft lentils beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita to sop up every last drop. A crisp green salad or a simple cucumber-tomato salad brings a refreshing counterpoint to the warm, spiced flavors of the soup.
Creative Ways to Present
Serve this soup in rustic bowls or mugs for a cozy, inviting feel. For an elegant touch at dinner parties, garnish with a swirl of coconut cream and a pinch of smoked paprika on top. You can also blend a portion of the soup and serve it as a silky starter alongside the chunky version.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors meld even more after resting, making it perfect for enjoying as leftovers.
Freezing
Freeze any extra soup in individual portions using freezer-safe containers or bags. For best results, avoid adding lemon juice and fresh greens before freezing—add those fresh just before eating to preserve their bright flavors and colors.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to loosen it up. Stir in fresh greens and lemon juice after warming to maintain their fresh texture and vibrancy.
FAQs
Can I use red lentils instead of brown or green lentils?
Red lentils cook faster and tend to break down more, resulting in a creamier soup. Feel free to substitute, but keep an eye on cooking time as it may be shorter than with brown or green lentils.
Is this soup suitable for freezing?
Yes, this Vegetarian Lentil Soup with Spices and Fresh Greens Recipe freezes well. Just hold off on adding fresh greens and lemon juice until after reheating for the best texture and flavor.
How can I make this soup spicier?
Add a pinch of cayenne pepper or some chopped fresh chili peppers when you add the spices in Step 2. Adjust to your heat preference for a nice kick.
Can I substitute kale for spinach or vice versa?
Absolutely! Both greens work well here. Kale adds a slightly chewier texture and earthier flavor, while spinach is softer and more delicate.
What can I serve with this soup for a more filling meal?
Pair the soup with a hearty grain like quinoa or brown rice, or serve alongside warm naan or garlic bread for a satisfying, complete meal.
Final Thoughts
If you’re searching for a cozy, flavorful, and nourishing meal, this Vegetarian Lentil Soup with Spices and Fresh Greens Recipe is a must-try. It’s wonderfully adaptable, packed with wholesome ingredients, and brimming with comforting spice and freshness. I promise once you make it, it will quickly become one of your favorite go-to soups for any season.
Print
Vegetarian Lentil Soup with Spices and Fresh Greens Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This hearty and nutritious Vegetarian Lentil Soup combines earthy lentils with vibrant vegetables and warming spices to create a comforting meal perfect for any season. Packed with fiber, protein, and fresh greens, this soup is easy to make on the stovetop and delivers rich flavor with every spoonful.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups chopped fresh spinach or kale
- Chopped fresh parsley, for garnish
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
Soup Base and Legumes
- 1 1/2 cups dried brown or green lentils, rinsed and drained
- 8 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 bay leaf
- Salt and ground black pepper, to taste
- 2 tablespoons lemon juice
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery, sautéing for about 5 minutes until the vegetables soften and become fragrant.
- Add the Spices and Garlic: Stir in minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Cook for 1-2 minutes more to release the flavors of the spices, ensuring they become aromatic but do not burn.
- Add Lentils and Liquids: Pour in the rinsed lentils, vegetable broth, diced tomatoes with their juices, and add the bay leaf. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Allow the soup to simmer uncovered for 30-40 minutes, stirring occasionally, until lentils are tender and cooked through.
- Season the Soup: Remove the bay leaf and discard it. Taste the soup and season with salt and ground black pepper as preferred to enhance the flavors.
- Add Greens: Add chopped fresh spinach or kale into the pot, stirring gently until the greens wilt, which usually takes about 2-3 minutes.
- Finish with Lemon Juice: Stir in fresh lemon juice right before serving to add a bright, fresh note that balances the hearty flavors of the soup.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley for a fresh, colorful finish.
Notes
- Use brown or green lentils; red lentils cook faster but will break down and create a creamier texture.
- Adjust the amount of vegetable broth if you prefer a thicker or thinner soup.
- For a spicier version, add a pinch of cayenne pepper or chili flakes with the other spices.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For added protein, consider adding cooked chickpeas or tofu cubes.
- This soup freezes well; reheat gently on the stovetop or in the microwave.
- For a vegan and gluten-free option, ensure your vegetable broth is certified gluten-free.
