Vegetable Lentil Soup
Cozy Up with a Bowl of Hearty Lentil Vegetable Soup
As the weather cools down, there’s nothing quite like a warm and nourishing soup to soothe the soul. Today, we’re sharing our beloved Lentil Vegetable Soup recipe – a Mediterranean-inspired delight packed with flavor and goodness. This isn’t just any lentil soup; it’s a vibrant, healthy, and incredibly easy meal to make, perfect for a weeknight dinner or a comforting lunch.
This soup is a fantastic source of plant-based protein and fiber, thanks to the lentils, and it’s brimming with vitamins and nutrients from the colorful vegetables. It’s naturally vegetarian and can easily be made vegan with a simple swap. We love the subtle warmth of the cumin and paprika, which perfectly complement the earthy lentils and fresh vegetables.
What makes this Lentil Vegetable Soup special?
- Flavorful & Aromatic: The combination of garlic, onion, and Mediterranean spices creates a truly delicious base.
- Healthy & Nutritious: Packed with protein, fiber, and essential vitamins.
- Easy to Make: Ready in under an hour, with minimal effort.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even meal prep for the week.
- Texture: We love blending a portion of the soup to create a creamy texture while still leaving plenty of whole lentils and vegetables for a satisfying bite.
Tips for the Best Lentil Vegetable Soup:
- Lentil Choice: We recommend brown or green lentils for this recipe. Red lentils tend to break down more and create a thicker, less textured soup.
- Broth Quality: Using a good quality vegetable broth makes a big difference in the overall flavor. Homemade is best, but a store-bought organic broth works well too.
- Don’t Skip the Rinse: Rinsing the lentils removes any debris and helps prevent foaming during cooking.
- Spice it Up: Feel free to adjust the amount of paprika and cumin to your liking. A pinch of red pepper flakes can add a nice kick.
- Garnish with Love: A drizzle of olive oil, a sprinkle of fresh herbs, or a shaving of Parmesan cheese (optional) elevates the presentation and flavor.
Frequently Asked Questions:
- Can I make this soup vegan? Yes! Simply omit the Parmesan cheese garnish.
- Can I use different vegetables? Absolutely! Feel free to substitute or add other vegetables like zucchini, potatoes, or kale.
- How long does this soup keep? Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Can I make this in a slow cooker? Yes! Sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
- Is this soup gluten-free? 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, especially during the colder months.
Lentil Vegetable Soup
Ingredients
- 1 cup brown or green lentils rinsed
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 1/2 cup red bell pepper diced
- 6 cups vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- to taste salt
- 3 cups baby spinach roughly chopped
- 1 tablespoon white wine vinegar
- optional Parmesan shavings for garnish
Instructions
- Rinse lentils and discard any broken or misshapen lentils.
- In a large pot over medium-high heat, add olive oil. Add onion and garlic and cook until softened, about 5 minutes. Add carrot, celery, and red pepper and cook until softened, about 3 minutes.
- Stir in broth, lentils, tomatoes, paprika, cumin, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender, about 30 minutes.
- Using an immersion blender, blend about 1/3-1/2 of the soup to create a thicker texture, leaving some lentils and veggies intact.
- Stir in spinach and cook until wilted, about 1 minute. Stir in white wine vinegar. Serve immediately.
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