Name: Hearty Lentil Vegetable Soup: A Comforting One-Pot Wonder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: global
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 large carrots, diced; 2 celery stalks, diced; 1½ cups dried green or brown lentils, rinsed; 3 medium potatoes, diced; 1 can (14.5 oz) diced tomatoes (with juices); 8 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; Salt and black pepper, to taste; 2 cups fresh spinach or kale (optional); Fresh parsley, for garnish

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There’s something undeniably satisfying about a steaming bowl of hearty lentil soup. Whether it’s the aroma that fills your kitchen, the earthy depth of lentils, or the comforting warmth of tender vegetables in every spoonful, this lentil vegetable soup hits all the right notes.

Perfect for busy weeknights or slow Sundays, this one-pot dish is not only simple and nourishing, but it’s also a budget-friendly meal that’s packed with protein, fiber, and flavor. Lentils are the humble pantry staple that truly shine here, turning this rustic soup into a deeply flavorful and soul-satisfying experience.

Hearty Lentil Vegetable Soup: A Comforting One-Pot Wonder

Why You’ll Love This Recipe

Wholesome & Hearty: Packed with lentils, vegetables, and warming spices, this soup is filling enough to be a complete meal.
One Pot & Minimal Prep: All you need is one large pot and about 15 minutes of chopping. The rest is a simple simmer.
Versatile & Customizable: Switch out the greens, play with the spices, or add a squeeze of lemon—this soup adapts to what you have on hand.
Vegan & Gluten-Free: Naturally free from animal products and gluten, this is a great option for a wide range of dietary needs.

Ingredients

tip: you can find full ingredients and measurements list in the recipe card below

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1½ cups dried green or brown lentils, rinsed
3 medium potatoes, diced
1 can (14.5 oz) diced tomatoes (with juices)
8 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and black pepper, to taste
2 cups fresh spinach or kale (optional)
Fresh parsley, for garnish

Instructions

Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.

Step 2: Add Garlic and Spices
Stir in the minced garlic and cook for another minute until fragrant. Add cumin, smoked paprika, thyme, and rosemary. Stir for 30 seconds to let the spices bloom.

Step 3: Simmer the Soup
Pour in the lentils, diced potatoes, canned tomatoes (with juices), and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.

Step 4: Add Greens (Optional)
Stir in spinach or kale during the last 5 minutes of cooking. Let them wilt into the soup.

Step 5: Final Seasoning
Taste and adjust salt and pepper as needed. Garnish with chopped fresh parsley and serve hot.

Variations

Add Heat: Stir in a pinch of red pepper flakes or a dash of cayenne for a spicier version.
Lemony Twist: A squeeze of lemon juice at the end brightens the whole dish.
Grain Swap: Substitute half the lentils with cooked barley or quinoa for added texture.
More Veggies: Toss in zucchini, bell pepper, or green beans if you have them on hand.
Add Coconut Milk: For a creamy twist, add ½ cup coconut milk toward the end of cooking.

Heating and Storage

Storage: Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days.
Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm over medium heat on the stovetop or microwave in short intervals, stirring in between.

Frequently Asked Questions

How do I make this soup thicker?

Let it simmer uncovered for a few extra minutes to reduce the broth. You can also mash some of the potatoes or lentils with a spoon.

Can I use canned lentils?

Yes, but reduce the simmering time significantly. Add them halfway through cooking to prevent overcooking.

Can I make this in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Is this recipe freezer-friendly?

Yes, this soup freezes beautifully. Just avoid adding the greens before freezing—add them when reheating.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes add a nice sweetness and work wonderfully in this soup.

What type of lentils should I use?

Green or brown lentils are best as they hold their shape well. Avoid red lentils—they break down and turn mushy.

Is this soup spicy?

Not at all. It’s warm and savory, but not spicy. You can always add heat if desired.

Can I make this oil-free?

Yes, just use water or broth to sauté the vegetables instead of olive oil.

How do I add more protein?

Top with tofu, stir in quinoa, or even add white beans for an extra protein boost.

What can I serve with this soup?

Crusty bread, a side salad, or grilled cheese makes excellent companions to this hearty soup.

Conclusion

Whether you’re looking for a cozy winter warmer or a healthy, satisfying meal prep option, this hearty lentil vegetable soup delivers in every way. It’s nutritious, comforting, and incredibly easy to make—perfect for feeding a crowd or freezing for future meals. Give it a try, and let this wholesome dish become a staple in your kitchen!