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Vegetarian Lentil Soup

A hearty and filling soup made with lentils, vegetables, and spices, perfect for a cozy meal or weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Lentils (brown or green) Use cheap grocery varieties.
  • 1 medium Onion Chopped roughly.
  • 2 cloves Garlic Minced.
  • 2 medium Carrots Chopped roughly.
  • 2 stalks Celery Optional ingredient, can be skipped.
  • 1 can Crushed tomatoes Canned or fresh.
  • 4 cups Vegetable broth Can substitute with water and a bouillon cube.
  • 2 tablespoons Olive oil For sautéing.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Cumin Adds a warm spice.
  • 1 teaspoon Paprika For added flavor.
  • 1 teaspoon Thyme Dried or fresh.
  • 2 cups Leafy greens (spinach or kale) Optional, can be omitted.
  • 1 medium Lemon Juice added at the end for flavor.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
  3. Add minced garlic and cook for another minute.
  4. Stir in the rinsed lentils, crushed tomatoes, and spices (cumin, paprika, thyme). Mix well.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and let simmer uncovered for at least 25 minutes, or until lentils are soft, stirring occasionally.
  7. Near the end of cooking, add leafy greens and squeeze in lemon juice. Taste and adjust seasoning if needed.
  8. Serve hot with crusty bread.

Notes

For a creamier texture, add a dollop of Greek yogurt or coconut cream. Customize flavors with spices or herbs as desired. This soup freezes well for later use.