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Hearty Lentil Vegetable Soup

Close-up of a white bowl filled with hearty lentil vegetable soup featuring carrots, kale, and tomatoes.
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A filling and wholesome lentil vegetable soup recipe that is easy to follow and perfect for a satisfying vegetarian dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 cup chopped kale or spinach (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, thyme, oregano, and cumin. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf.
  7. Stir in the kale or spinach, if using, and cook until wilted, about 2 minutes.
  8. Season generously with salt and pepper to your taste.
  9. Serve hot.

Notes

  • For deeper flavor, you can brown the vegetables slightly longer before adding the liquids.
  • This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
  • Serve this savory vegetable lentil dish with crusty bread for dipping.

Nutrition

Find it online: https://seventhflavour.com/lentil-vegetable-soup-recipe/