Hearty Vegetable Lentil Soup (Printer-Friendly)
Nutritious green lentils and fresh vegetables combine in a flavorful, comforting soup with aromatic herbs.
# The Ingredients You'll Need:
→ Vegetables and Aromatics
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 celery stalks, diced
06 -
1 bell pepper, diced
07 -
1 zucchini, diced
08 -
2 cups spinach or kale, roughly chopped
→ Soup Base and Seasonings
09 -
1 cup green or brown lentils, rinsed and drained
10 -
1 can (14 oz) diced tomatoes with juices
11 -
6 cups vegetable broth
12 -
1 teaspoon dried thyme
13 -
1 teaspoon dried oregano
14 -
1 bay leaf
15 -
Salt and pepper to taste
16 -
Juice of 1 lemon
→ Garnish
17 -
Fresh parsley (optional)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
02 -
Add diced carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
03 -
Incorporate rinsed lentils, diced tomatoes with juices, vegetable broth, dried thyme, dried oregano, and bay leaf. Bring to a boil to combine flavors and start cooking lentils.
04 -
Reduce heat to low and simmer gently for 30 to 35 minutes until lentils are tender. Stir occasionally and add extra broth or water if needed to maintain consistency.
05 -
Stir in chopped spinach or kale and cook for an additional 5 minutes until wilted. Remove bay leaf, add lemon juice, and season with salt and pepper to taste.
06 -
Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot for a hearty and wholesome meal.
# Extra Tips:
01 -
Rinse lentils before use to remove debris and enhance texture. Substitute kale with spinach or other leafy greens as preferred. Use an immersion blender for a smoother texture if desired.