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Hearty Lentil Vegetable Soup Recipe for a Cozy, Healthy Dinner

Hearty Lentil Vegetable Soup

A comforting one-pot lentil soup filled with tender vegetables, tomatoes, herbs, and a bright lemon or red-wine vinegar finish. This wholesome dinner serves six and needs no lentil soaking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and diced
  • 2 stalks Celery stalks, diced
  • 3-4 cloves Garlic, minced
  • 1 cup Brown or green lentils, rinsed and picked over
  • 1 14-15 ounce can Diced tomatoes with juices
  • 4 cups Vegetable broth
  • 2 cups Water
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 2 cups Chopped kale or spinach, optional
  • 1-2 tablespoons Lemon juice or red-wine vinegar

Method
 

Step-by-Step
  1. Rinse the lentils under cool water and pick through them carefully to remove any stones or debris. Brown and green lentils do not require soaking.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, then cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, cumin, dried thyme, and bay leaf. Stir for 30-60 seconds, just until the garlic and spices become fragrant.
  4. Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, water, kosher salt, and black pepper. Scrape the bottom of the pot so the flavorful vegetables and spices are incorporated.
  5. Bring the soup to a boil, then reduce the heat to low. Cover the pot partially and simmer for 30-40 minutes, stirring occasionally, until the lentils are tender but not falling apart.
  6. Stir in the chopped kale or spinach during the final 3-5 minutes of cooking if using. Let the greens wilt gently while the soup finishes.
  7. Remove the bay leaf and taste the soup carefully. Adjust the salt and pepper, then stir in 1-2 tablespoons of lemon juice or red-wine vinegar immediately before serving.

Notes

Keep acidic ingredients out of the pot until the lentils are tender because lemon juice, vinegar, and extra tomatoes can slow their cooking. Store cooled soup in the refrigerator and reheat gently, adding a splash of water or broth if it thickens.