Description

This hearty lentil vegetable soup is a wholesome one-pot meal loaded with tender vegetables, earthy lentils, and warming spices. It’s vegan, gluten-free, perfect for meal prep, and ready in under an hour.

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

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
Stir in garlic and cook for 1 minute. Add cumin, smoked paprika, thyme, and rosemary. Stir for 30 seconds.
Add lentils, potatoes, diced tomatoes, and broth. Season with salt and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until lentils and potatoes are tender.
Stir in spinach or kale if using, and cook for 5 minutes more.
Taste and adjust seasoning. Garnish with parsley and serve hot.

Notes

For a thicker texture, mash some of the soup with a spoon or use an immersion blender.
Swap greens, add grains, or stir in lemon juice for variation.
Great for freezing—just leave out the greens until reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: global