I love this lentil soup recipe because it’s a perfect balance of hearty and healthy. Every spoonful of tender lentils, crisp veggies, and infused herbs brings a comforting vibe that transforms a gloomy day into a soulful pick-me-up. It’s my go-to indulgence that never fails to lift my spirit.

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I always look forward to making a bowl of Easy Lentil Vegetable Soup on rainy days. I often use 1 cup dried lentils that I rinse well, along with 2 tablespoons olive oil, 1 medium diced yellow onion and 2 garlic cloves minced to build a good base of flavor.

I add 2 diced medium carrots and 2 diced celery stalks which not only give texture but also pack the soup with vitamins. Then I fold in a can of undrained diced tomatoes and 4 cups of vegetable broth making the soup hearty and healthy.

I season it with a bay leaf, 1 teaspoon dried thyme, salt and pepper to taste. Its a homemade vegetarian soup thats rich in fiber and protein from the lentils.

This recipe fits right in with my favorite healthy legume soup recipes and is a tasty, vegan soup thats ready in no time. Its perfect comfort food on chilly days.

Why I Like this Recipe

I like this recipe for many reasons. First, I really enjoy how simple it is to make and how fast it comes together even if I’m not the best cook. I love that it feels healthy and comforting at the same time, especially on rainy days when I just need something warm. Also, the mix of vegetables and spices creates this awesome flavour thats both hearty and satisfying, and the lentils give it a great texture that keeps me full. Lastly, I like that it’s easy to tweak by adding extra greens like spinach or kale; it makes it feel like I can make it my own every time.

Ingredients

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Lentils: They’re a great source of protein and fiber that fills you up and keeps ya feeling full.
Olive Oil: Adds a rich, smooth flavor plus healthy fats to help your body absorb nutrients.
Yellow Onion: Gives a bit of natural sweetness and lots of antioxidants while deepening the flavor.
Garlic: Boosts taste with a punch of nutrients and a slight spicy kick that elevates the dish.
Diced Tomatoes: Bring a tangy, light acidity and extra vitamins while keeping the soup bright.
Carrots: Bring a natural sweetness and vibrant color along with beta carotene goodness.
Celery: Adds crunch and extra vitamins that help digestion, making the soup even healthier.

Ingredient Quantities

1 cup dried lentils, rinsed well

2 tablespoons olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable broth

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

(Optional) 1 cup chopped spinach or kale

How to Make this

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1. Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. Add the diced yellow onion, carrots and celery and cook until the onion looks translucent, about 3-4 minutes.

3. Stir in the minced garlic and let it cook for another 30 seconds.

4. Add the 1 cup of dried lentils and stir everything together.

5. Pour in the can of diced tomatoes with its juices and 4 cups of vegetable broth.

6. Toss in the bay leaf, 1 teaspoon of dried thyme, and sprinkle with salt and pepper to taste.

7. Bring the soup to a simmer and let it cook uncovered for 25 to 30 minutes until the lentils get tender.

8. If you’re using chopped spinach or kale, stir in 1 cup in the last 5 minutes and let it wilt.

9. Taste the soup and adjust the salt and pepper if needed.

10. Remove the bay leaf, ladle the soup into bowls and serve hot on those rainy days for a warm comfort.

Equipment Needed

1. Large pot
2. Chef knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon
7. Ladle
8. Can opener

FAQ

Can i substitute red lentils for the dried lentils?

Yes you can, but red lentils cook faster and tend to break down more so the texture will be a bit different.

Can i use chicken broth instead of vegetable broth?

Sure, you can swap it out if you dont mind the non-vegetarian twist.

Can i add other veggies to amp up the flavour?

Yeah definitely, veggies such as bell peppers or zucchini work really well if you want more variety.

How long should i cook the soup for?

Once everything is in the pot, let it simmer for about 25-30 minutes or until the lentils are tender.

Can i freeze leftovers for later?

Yes, just make sure it cools down fully before you freeze it. When reheating, you might need a bit of extra broth or water.

Easy Lentil Vegetable Soup Recipe Substitutions and Variations

Instead of using dried lentils, you can try split peas if you wanna mix it up, although they might need a bit longer to cook.
If you dont have olive oil, you can use canola or vegetable oil instead without affecting the flavour too much.
You can swap the yellow onion with a red or white one if thats what you have, it gives a slightly different taste.
For the diced tomatoes, fresh chopped tomatoes work just as fine if you prefer something more natural.
If you’re running out of spinach or kale, try using Swiss chard or collard greens to keep that nutritious, leafy kick in your soup.

Pro Tips

1. When you’re sautéeing the veggies, try to cut them in similar sizes so they cook evenly and the flavors meld better.
2. Be sure to stir in the garlic for just a short time cause if it cooks too long it can become bitter, ruining the overall taste.
3. Only toss in the spinach or kale in the final few minutes, otherwise they’ll get way too mushy.
4. For an extra flavor boost, give the soup a little splash of lemon juice or vinegar at the end to brighten up the taste.