The Secret to Winter’s Coziest Bowl of Goodness
Cozy Up with a Bowl of Hearty Lentil Vegetable Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing our delicious and incredibly easy Lentil Vegetable Soup recipe – a Mediterranean-inspired delight packed with flavor and nutrients. This soup is not only satisfying but also incredibly versatile – perfect for a quick lunch, a light dinner, or even meal prepping for the week!
This isn’t just any lentil soup. We’ve carefully balanced the spices – smoked paprika, cumin, and coriander – to create a depth of flavor that will have you craving more. The combination of hearty lentils, tender potatoes, and fresh vegetables makes this soup a complete and nourishing meal. Plus, it’s naturally vegetarian and can easily be made vegan with a simple broth swap.
Why You’ll Love This Lentil Vegetable Soup:
- Healthy & Nutritious: Packed with plant-based protein, fiber, and essential vitamins.
- Easy to Make: Ready in under an hour with minimal effort.
- Flavorful & Aromatic: A delightful blend of Mediterranean spices.
- Versatile: Perfect for any time of day or week.
- Budget-Friendly: Uses simple, affordable ingredients.
Tips for the Best Lentil Vegetable Soup:
- Lentil Choice: We recommend red or brown lentils for this recipe. Red lentils cook faster and create a creamier texture, while brown lentils hold their shape a bit more.
- Spice It Up: Feel free to adjust the amount of smoked paprika, cumin, and coriander to your liking. A pinch of cayenne pepper can also add a nice kick!
- Vegetable Variations: Don’t be afraid to experiment with different vegetables. Spinach, kale, zucchini, or sweet potatoes would all be delicious additions.
- Make it Vegan: Simply use vegetable broth instead of chicken broth.
- Storage: Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
Frequently Asked Questions:
Q: Can I use canned lentils?
A: While you can, we recommend using dried lentils for the best texture and flavor. Canned lentils tend to be softer and may fall apart during cooking.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions, carrots, and celery as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I add meat to this soup?
A: Absolutely! Cooked sausage, chicken, or beef would be a great addition. Add it during the last 15-20 minutes of cooking.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
We hope you enjoy this comforting and flavorful Lentil Vegetable Soup as much as we do! It’s a perfect way to nourish your body and soul on a chilly day.
Lentil Vegetable Soup
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion finely diced
- 1 large Carrot peeled and finely diced
- 2 ribs Celery finely diced
- 6 cloves Garlic pressed through garlic press
- 1/2 tsp Smoked paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1 medium Potato diced
- 1 cup Lentils red or brown
- 6 cups Vegetable broth
- 1 cup Diced tomatoes
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add garlic, smoked paprika, cumin, and coriander and cook for 1 minute more.
- Add potato, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and potatoes are tender.
- Stir in diced tomatoes and lemon juice. Simmer for 5 minutes more.
- Stir in remaining olive oil and serve.
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