This Vegetable Lentil Soup is a warm, hearty dish filled with tender lentils and fresh vegetables like carrots, celery, and tomatoes. It’s easy to make and perfect for a comforting meal.
I like to add a dash of pepper and maybe some herbs—keeps the flavor lively! Sometimes I even toss in a little spinach for extra greens.
If you want, serve it with some crusty bread. It’s healthy, filling, and great for chilly days or when you need a quick dinner.
Ingredients & Substitutions
Red lentils: These cook quickly and soften nicely, giving the soup body. Rinse them well before cooking. If you want a chunkier soup, use green lentils instead. They take a bit longer to cook but hold their shape better.
Carrots: Add sweetness and color. Use fresh or frozen; fresh adds a bright flavor. For a milder taste, zucchini works well as a substitute. They cook quickly and blend nicely into the broth.
Onion and garlic: These form the flavor base. Use yellow onions and fresh garlic for the best taste. If short on garlic, garlic powder is okay, but fresh is best for real flavor punch.
Vegetable broth: The main liquid that flavors the soup. Use low-sodium broth so you can control the salt. Water with a bouillon cube works in a pinch, but broth adds more depth.
Seasonings: Typically cumin and bay leaves add warmth and aroma. Feel free to add thyme or smoked paprika for extra flavor. Adjust salt and pepper to taste for the perfect finish.
How do I properly cook and soften the lentils?
Start by rinsing the lentils under cold water to remove dust. Add them to boiling broth, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender but not mushy.
- Ensure the soup is at a gentle simmer—big bubbles mean boiling too hard, which can break down lentils too quickly.
- Check often after 20 minutes to prevent overcooking; lentils should be soft but still hold shape.
- If they’re not tender enough, simmer a few more minutes, but avoid overcooking to keep the texture nice.
How to Make Vegetable Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 can diced tomatoes (14 oz)
Lentils and Broth
- 1 1/2 cups dried lentils (green or brown)
- 6 cups vegetable broth or water
Seasonings and Oils
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 40 minutes. Total time: 50 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and rinse the lentils under cold water. Gather all ingredients before cooking.
2. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until tender.
3. Add garlic and seasonings
Stir in minced garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
4. Add lentils and liquids
Pour in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low.
5. Simmer the soup
Cover and simmer for 30-40 minutes until lentils are soft. Stir occasionally to prevent sticking.
6. Finish and serve
Taste and adjust seasonings if needed. Serve hot with bread or crackers if you like.
