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
Scale
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.
