This hearty lentil and vegetable soup is my go-to recipe for chilly evenings, or anytime I'm craving something warm, comforting, and nourishing. It's incredibly easy to make—perfect for busy weeknights—but also delivers a ton of flavor and healthy goodness. One time I even made a huge batch and took some to my friend who was feeling under the weather; she absolutely loved it. I'm tellin' you, this soup's a true crowd-pleaser!
What I love most about this recipe is its versatility. You can easily adjust it to suit your preferences. Don't like carrots? Leave them out! Got some leftover spinach? Toss it in during the last few minutes of cooking. This soup is like a blank canvas—feel free to get creative and add your personal touch.
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Colander
Hearty Lentil and Vegetable Soup
This simple yet satisfying lentil and vegetable soup is packed with flavor and nutrients, making it a perfect weeknight meal. It's a recipe you will easily fall in love with!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get your mise en place ready! Chop the carrots, celery, and onion into roughly 1/2-inch pieces. Don't worry about being overly precise—rustic is nice. Trust me, I've made a million soups in my life, and the chopping doesn't have to be perfect!
- Next, heat a tablespoon of olive oil in your large pot or Dutch oven over medium heat. Once hot, add your chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until softened a bit and they start to smell amazing!
- Now, stir in your lentils, and those crushed tomatoes. I like to use San Marzano tomatoes for their amazing taste, but any canned crushed tomatoes will work just fine. Next, add the vegetable broth and let that mixture bring to a simmer.
- Once the soup is simmering, reduce the heat to low, cover the pot, and let it gently simmer for about 25-30 minutes, or until the lentils are tender. If it looks a little dry, add a bit more broth, you wanna make sure it has a nice consistency.
- After 30 minutes, taste the soup. Adjust the seasoning with salt and pepper to your liking. Remember, everyone's palate is different. I tend to go a little heavy on the black pepper; just add more if you like more peppery taste! Also, now's the time to add any additional herbs or spices you might want to experiment with.
- Once everything is seasoned perfectly, give it a final stir, and remove it from the heat. Serve it up immediately and garnish with some fresh parsley, a dollop of plain yogurt (or vegan alternative!), or even a drizzle of extra virgin olive oil. ENJOY!
📝 Notes
- For a thicker soup, mash some of the lentils against the side of the pot before serving.
- Feel free to add other vegetables like zucchini, green beans, or potatoes.
- If you like a little heat, add a pinch of red pepper flakes.
🍎 Nutrition
Calories: 250 kcal
Protein: 15 g
Fat: 5 g
Carbohydrates: 35 g
Fiber: 15 g
Calcium: 30 mg
