Here’s a hearty, healthy, and comforting Veggie Lentil Soup recipe — packed with vegetables and protein, perfect for a cozy meal 🥕🥬🥣
🥣 Veggie Lentil Soup
🧾 Ingredients (Serves 4–6)
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1 cup dry lentils (green, brown, or red), rinsed
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1 onion, diced
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2 carrots, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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6 cups vegetable broth
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1 tsp ground cumin
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1 tsp paprika
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½ tsp turmeric (optional)
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Salt and pepper, to taste
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1–2 cups fresh spinach or kale (optional)
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2 Tbsp olive oil
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Optional: 1 bay leaf or fresh herbs like thyme
🔪 Instructions
1️⃣ Sauté Veggies
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
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Add garlic and cook 1 more minute.
2️⃣ Add Lentils & Spices
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Stir in lentils, cumin, paprika, turmeric, salt, and pepper.
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Cook 1–2 minutes to toast spices lightly.
3️⃣ Add Liquids
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Pour in vegetable broth and diced tomatoes (with juice).
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Add bay leaf if using.
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Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
4️⃣ Finish Soup
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Remove bay leaf.
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Stir in fresh spinach or kale, cooking 2–3 minutes until wilted.
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Taste and adjust seasoning as needed.
5️⃣ Serve
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Ladle into bowls and drizzle with olive oil or sprinkle fresh herbs.
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Serve with crusty bread for a complete meal.
🟢 Tips
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Lentil choice: Red lentils cook faster and break down for a creamier texture; green/brown stay firmer.
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Thicker soup: Mash some lentils against the side of the pot or blend ½ the soup.
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Flavor boost: Add a squeeze of lemon juice before serving for brightness.
🔁 Variations
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Mediterranean: Add 1 tsp dried oregano, chopped zucchini, and olives.
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Indian-style: Add curry powder, ginger, and a splash of coconut milk.
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Hearty: Toss in diced potatoes, sweet potatoes, or mushrooms for extra substance.
If you want, I can make a “5-minute prep, ultra-flavorful lentil soup” recipe that uses one pot and pantry staples for a super quick weeknight dinner.