If you’re looking for a cozy, comforting bowl of goodness, this Lentil and Vegetable Soup is your new best friend. It’s everything you want in a soup—hearty, filling, and packed with wholesome ingredients that warm you from the inside out. The rich, earthy lentils, paired with tender vegetables, simmered to perfection in a savory broth, make each spoonful a cozy hug. And the best part? It’s easy to make, loaded with nutrients, and absolutely delicious. Trust me, you’re going to love it!
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Why You’ll Love Lentil and Vegetable Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re warming up after a chilly day, needing something healthy yet satisfying, or serving it up for a family dinner, this soup fits every occasion. Here’s why it’s a favorite:
Hearty and Satisfying: With lentils, carrots, celery, and potatoes, this soup has that perfect balance of protein and veggies to keep you full and satisfied for hours.
Budget-Friendly: Lentils are super affordable, and the rest of the ingredients are pantry staples. It’s a perfect dish for when you’re trying to eat well without breaking the bank.
Healthy Comfort Food: This soup is packed with fiber, protein, and veggies—plus it’s naturally vegan and gluten-free, making it a great option for many diets.
Easy to Make: With simple ingredients and straightforward steps, this is a no-fuss soup. You can have a bowl of warmth and comfort ready in no time.
Freezable: Make a big batch and store it in the freezer for later! This soup actually gets better with time, so it’s a great make-ahead option.
Ingredients in Lentil and Vegetable Soup
Here’s what makes this soup so rich and flavorful:
Lentils: The star of the show. They’re earthy, filling, and packed with protein and fiber. Plus, they cook up soft and absorb all the savory flavors of the broth.
Carrots: Sweet and vibrant, they add that perfect balance of flavor and texture.
Celery: Crisp and aromatic, celery adds a fresh note to the soup that rounds out all the flavors.
Potatoes: Tender chunks of potatoes make this soup hearty and comforting, giving it that satisfying, filling texture.
Onion and Garlic: These aromatics form the flavor base of the soup, giving it that rich, savory depth that makes it so comforting.
Diced Tomatoes: Sweet, tangy, and juicy, tomatoes bring a nice acidity that balances the heartiness of the lentils and veggies.
Vegetable Broth: The base of the soup, making it rich and savory. You can also use chicken broth for a non-vegan version.
Bay Leaves and Thyme: These herbs add depth and complexity to the flavor profile.
Salt and Pepper: Essential for seasoning and bringing all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep Your Veggies: Dice your onions, carrots, celery, and potatoes. Mince the garlic and have your lentils rinsed and ready to go.
Sauté the Aromatics: In a large pot, heat a little olive oil over medium heat. Add the onions and garlic, sautéing until they’re soft and fragrant (about 3-4 minutes). This is where the flavor magic begins!
Add the Vegetables: Toss in the carrots, celery, and potatoes. Stir everything together, letting the veggies soak up all that garlic and onion goodness.
Add the Lentils and Tomatoes: Stir in the rinsed lentils and diced tomatoes. You’ll want to coat everything in the savory base.
Pour in the Broth: Add the vegetable broth (or chicken broth) to the pot. Toss in the bay leaves and thyme. Bring everything to a boil.
Simmer Until Tender: Reduce the heat and let the soup simmer, uncovered, for about 30-40 minutes, or until the lentils and vegetables are tender. Keep an eye on the soup, and feel free to add a little more broth or water if it thickens too much.
Season to Taste: Once the soup is done, taste it and add salt and pepper as needed. Don’t skip this step—it really makes all the difference.
Serve and Enjoy: Ladle the soup into bowls, serve with a side of crusty bread, and enjoy!
Nutrition Facts
Servings: 6
Calories per serving: 210
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
How to Serve Lentil and Vegetable Soup
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Crusty Bread: Nothing beats a warm, crusty loaf of bread to dip into the soup. Garlic bread or a simple baguette works wonderfully.
Salads: Serve with a fresh, green salad for a light and balanced meal. A simple arugula salad with lemon vinaigrette is a great choice.
Toppings: For extra flavor, top your soup with a dollop of sour cream or a sprinkle of grated Parmesan. Fresh herbs like parsley or cilantro can also add a beautiful touch.
Grilled Cheese: If you’re in the mood for some ultimate comfort food, pair this soup with a grilled cheese sandwich for the perfect cozy meal.
Additional Tips
Make Ahead: This soup is perfect for meal prep! Make a big batch and store it in the fridge for up to 4 days, or freeze individual portions for up to 3 months.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Add Greens: Stir in some fresh spinach or kale in the last few minutes of cooking for extra nutrients and color.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes wonderfully, so make a double batch and stash some in the freezer for later!
FAQ Section
Q1: Can I use dried lentils instead of canned?
A1: Yes! Just make sure to rinse them well before adding them to the pot. Dried lentils will need to simmer for a bit longer—about 45-50 minutes.
Q2: Can I make this ahead of time?
A2: Yes! In fact, it’s even better the next day after the flavors have had time to meld together.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well for up to 3 months.
Q4: Can I add meat to this soup?
A4: Absolutely! You can add cooked sausage, chicken, or even bacon for extra protein and flavor.
Q5: Is this soup gluten-free?
A5: Yes, it’s naturally gluten-free. You can enjoy it without any worries about gluten.
Q6: Can I make this soup spicy?
A6: Yes! Add some cayenne pepper, chili flakes, or hot sauce for a spicy twist.
Q7: Can I substitute potatoes with another vegetable?
A7: Yes! Sweet potatoes, parsnips, or even butternut squash would be great substitutes for regular potatoes.
Q8: Can I use something other than vegetable broth?
A8: You can use chicken broth if you prefer, or even just water for a lighter version.
Q9: How can I make this soup creamier?
A9: You can blend a portion of the soup or add a splash of coconut milk or cream for a rich, creamy texture.
Q10: How do I reheat this soup?
A10: Reheat in the microwave or on the stove. Add a splash of broth or water to loosen it up if needed.
This Lentil and Vegetable Soup is one of those recipes you’ll turn to again and again. It’s a bowl of comfort, packed with flavor, and it’s perfect for any day you need something warm and nourishing. It’s like a hug in a bowl—healthy, hearty, and oh-so-satisfying!
Print
Lentil and Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This nourishing and energizing lentil and vegetable soup is perfect for a clean eating reset. Packed with fiber, plant-based protein, and detoxifying vegetables, it’s a great choice for healthy recipes, recipes for dinner, and even light lunches. With bold flavors and hearty textures, this soup will fuel your body while keeping your taste buds satisfied. Ideal for meal prep or a comforting weeknight meal.
Ingredients
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2 cups dry lentils, rinsed
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1 cup dry quinoa, rinsed
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2 carrots, shredded
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1 sweet potato, cut into bite-size pieces
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1 yellow onion, diced
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2 garlic cloves, minced
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8 cups low-sodium vegetable broth (no sugar added)
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4 ounces canned diced green chilis
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2 teaspoons chili powder
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1 teaspoon cumin
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1/4 teaspoon crushed red pepper flakes
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1 teaspoon black pepper
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1/2 teaspoon sea salt (or to taste)
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2 cups chard, torn and packed, center stem removed
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1 avocado, chopped
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1/2 cup fresh cilantro, chopped
Instructions
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In a large pot, combine all ingredients except the chard, avocado, and cilantro.
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Bring to a boil, then reduce heat to a low boil. Cover the pot, leaving the lid slightly ajar.
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Simmer for 30 minutes, or until lentils and quinoa are tender.
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Add the chard and cook for an additional 5 minutes until wilted.
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Ladle into bowls and top each serving with chopped avocado and fresh cilantro.
Notes
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This recipe is perfect for meal prep—store in the fridge for up to 5 days or freeze for up to 2 months.
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Add a splash of lemon juice or a drizzle of olive oil when serving for extra flavor.
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Make it spicy by increasing the red pepper flakes or green chilis.
Nutrition
- Serving Size: 1 cup
- Calories: 272
- Sugar: 4g
- Sodium: 681mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg