Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

Why Make This Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

This Vegetarian Lentil Soup is not just a meal; it’s a warm hug in a bowl. Perfect for chilly days or any moment you crave comfort food, it combines hearty lentils with a medley of fresh vegetables and aromatic spices. What makes this recipe especially appealing is its health benefits; lentils are packed with protein and fiber, making this dish both filling and nutritious. Plus, it’s incredibly easy to whip up, requiring minimal hands-on time. With just one pot, you can create a satisfying meal that’s rich in flavor without the fuss. Whether you’re a seasoned cook or a kitchen novice, this recipe invites everyone to enjoy its cozy goodness.

How to Make Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

Making this delightful soup is straightforward and enjoyable. You start by sautéing a colorful mix of aromatics, then add hearty lentils and flavorful spices to create a satisfying base. As it simmers, the house fills with enticing smells that make your mouth water. The beauty of this recipe lies not just in its taste but in its flexibility. You can easily adapt it based on what you have on hand or your personal preferences. This soup is a canvas; it welcomes additional vegetables and spices, making it a truly customizable dish.

Ingredients:

• 2 tbsp olive oil
• 2 large yellow onions, finely diced
• 4 medium-sized carrots, peeled and finely diced
• 4 celery stalks, finely diced
• 6 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• ½ tsp red pepper flakes (optional, for a little kick)
• ½ tsp smoked paprika (optional, for a cozier flavor)
• 2 cups brown or green lentils, rinsed thoroughly
• 1 (28-ounce) can crushed tomatoes
• 8 cups low-sodium vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• ¼ cup fresh lemon juice (from 1-2 lemons)
• ½ cup fresh parsley, chopped (for garnish)
• ½ cup fresh cilantro, chopped (optional, for garnish)
• 2 cups fresh spinach or chopped kale (optional, for added greens)
• 1-2 tsp apple cider vinegar or red wine vinegar (optional, for brightness)

Directions:

1. Prepare Ingredients: Rinse 2 cups of brown or green lentils thoroughly. Finely dice 2 large yellow onions, 4 carrots, and 4 celery stalks. Mince 6 cloves of garlic.

2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.

3. Bloom Garlic & Spices: Add minced garlic to the pot and cook for 1 minute until fragrant. Stir in ground cumin, coriander, turmeric, sweet paprika, optional red pepper flakes, and optional smoked paprika. Cook for 1-2 minutes, stirring constantly, to bloom the spices and enhance their flavors.

4. Combine Main Ingredients: Add the rinsed lentils to the pot, stirring to coat. Pour in the 28-ounce can of crushed tomatoes and 8 cups of low-sodium vegetable broth. Add the 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Stir everything to combine.

5. Simmer to Perfection: Increase heat to bring the soup to a gentle boil. Immediately reduce heat to low, cover the pot, and let it simmer for 30-45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Add more broth or water if a thinner consistency is desired.

6. Adjust Seasoning & Add Freshness: Carefully remove and discard the bay leaves. Taste and season generously with salt and freshly ground black pepper. Stir in the ¼ cup fresh lemon juice. If using, add 2 cups fresh spinach or chopped kale and cook for a few minutes until wilted. For extra brightness, add 1-2 teaspoons of apple cider vinegar or red wine vinegar.

7. Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley and optional fresh chopped cilantro. Drizzle with a little extra virgin olive oil. Serve immediately with crusty bread or a dollop of dairy-free yogurt or sour cream if desired.

Nutritional Information

• Servings: 8 (about 1.5 cups each)
• Calories: 230
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrates: 36g
• Dietary Fiber: 12g
• Sugars: 4g
• Protein: 12g

Note: Nutritional values may vary based on ingredients used and serving sizes.

How to Serve Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

This soup is excellent served casually for family dinners or as an impressively hearty starter for a party. Pair it with a loaf of warm crusty bread or a fresh green salad for a complete meal. For a cozy lunch, try adding a dollop of dairy-free yogurt on top and sprinkle it with extra herbs for a lovely presentation. The soup also shines when garnished with a dash of olive oil and sliced lemon on the side, enhancing its fresh flavors.

How to Store Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

To store soup, let it cool completely in the pot. Transfer it to an airtight container and refrigerate for up to 5 days. It also freezes beautifully! Simply portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stove, adding a splash of broth or water as needed for the perfect consistency.

Expert Tips for Perfect Vegetarian Lentil Soup: Hearty, Healthy & Easy Recipe

• Lentil Choice: Brown and green lentils work best for this soup as they hold their shape during cooking. Red lentils will break down and create a creamier texture.
• Veggie Variations: Feel free to toss in other vegetables, such as diced potatoes or zucchini, to vary the texture and flavor!
• Spice Adjustments: If you prefer a bit more spice, add additional pepper flakes or even a splash of hot sauce at the end for a kick.
• Herb Freshness: For a fresh herb flavor, consider adding fresh thyme or basil just before serving.
• Vegan Option: The recipe is already vegan-friendly, but you can enhance its creaminess by adding coconut milk.

Delicious Variations

• Southwestern Style: Incorporate corn, diced bell peppers, and cilantro for a southwestern flare. Add diced jalapeños for extra heat!
• Mediterranean Flair: Use chickpeas instead of lentils, and add some diced tomatoes, olives, and feta cheese.
• Italian Twist: Add diced tomatoes and Italian herbs like basil and rosemary for a classic Italian soup.

Frequently Asked Questions

• Can I use dried herbs instead of fresh?
  Yes, you can substitute fresh herbs with dried ones, but remember that dried herbs are more concentrated. Use about one-third of the amount called for in fresh herbs.

• Can I make this soup in a slow cooker?
  Absolutely! Sauté the vegetables and spices as directed, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

• What can I do if the soup is too thick?
  If the soup becomes too thick, simply add additional broth or water until you reach your desired consistency.

Conclusion

This Vegetarian Lentil Soup is a wonderful comforting dish that brings warmth and nourishment to any table. Loaded with rich flavors and healthy ingredients, it’s perfect for weeknight dinners or when you want to impress guests with minimal effort. Don’t hesitate to make this recipe your own, playing with added veggies and spices that suit your taste! Try it out today, and warm up with each delightful bowl. Share your results or any personal twists you’ve made—I’d love to hear from you!

Vegetarian Lentil Soup

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• Author: acheyakh-mohamed
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A hearty and healthy lentil soup, rich in flavor and packed with nutrition, perfect for chilly days and customizable to your taste.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 2 large yellow onions, finely diced
• 4 medium-sized carrots, peeled and finely diced
• 4 celery stalks, finely diced
• 6 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• ½ tsp red pepper flakes (optional)
• ½ tsp smoked paprika (optional)
• 2 cups brown or green lentils, rinsed thoroughly
• 1 (28-ounce) can crushed tomatoes
• 8 cups low-sodium vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• ¼ cup fresh lemon juice
• ½ cup fresh parsley, chopped (for garnish)
• ½ cup fresh cilantro, chopped (optional, for garnish)
• 2 cups fresh spinach or kale (optional)
• 1–2 tsp apple cider vinegar or red wine vinegar (optional)

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Instructions

1. Rinse 2 cups of brown or green lentils thoroughly. Finely dice the onions, carrots, and celery. Mince the garlic.
2. In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 8-10 minutes until softened.
3. Add minced garlic to the pot and cook for 1 minute. Stir in the spices and cook for 1-2 minutes.
4. Add lentils to the pot, followed by crushed tomatoes and vegetable broth. Add bay leaves, thyme, and oregano, and stir to combine.
5. Bring the soup to a gentle boil, then reduce to low, cover, and let it simmer for 30-45 minutes until lentils are tender.
6. Remove bay leaves, season to taste with salt and pepper, and stir in lemon juice. If using, add greens and cook until wilted.
7. Ladle into bowls and garnish with parsley and optional cilantro. Drizzle with olive oil and serve immediately.

Notes

This soup is easily customizable with additional vegetables and spices. Serve with crusty bread or a dollop of dairy-free yogurt for extra richness.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: Global

Nutrition

• Serving Size: 1.5 cups
• Calories: 230
• Sugar: 4g
• Sodium: 420mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegetarian soup, lentil soup, healthy recipes, vegan comfort food