Lentil And Vegetable Soup

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Lentil and vegetable soup delivers a nutrient-dense, high-fiber meal built on a base of aromatic root vegetables, green or brown lentils, and crushed tomatoes simmered in stock.

Ingredients

  • Lentils: $1\text{ cup}$ brown or green lentils, rinsed and sorted
  • Aromatics: 1 medium yellow onion (diced), 2 medium carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced)
  • Vegetables: 1 small zucchini (diced), 1 cup baby spinach or chopped kale
  • Liquid & Tomatoes: $1\text{ can}$ ($14.5\text{ oz}$) crushed or diced tomatoes, $6\text{ cups}$ vegetable broth
  • Spices & Herbs: $1\text{ tsp}$ ground cumin, $1\text{ tsp}$ dried oregano, $\frac{1}{2}\text{ tsp}$ smoked paprika, 1 bay leaf, salt, and black pepper to taste
  • Finishing: $2\text{ tbsp}$ olive oil, juice of $\frac{1}{2}$ fresh lemon

Step-by-Step Cooking Instructions

1.Sauté Aromatics:

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until soft. Stir in minced garlic, cumin, oregano, and smoked paprika; cook for 1 minute until fragrant.
2.Add Liquids, Lentils, and Tomatoes:

Pour in the crushed tomatoes, vegetable broth, rinsed lentils, and bay leaf. Season generously with salt and pepper. Stir well to combine.
3.Simmer until Tender:

Bring the soup to a boil, then reduce heat to low, cover, and let simmer for 25–30 minutes, or until the lentils are completely tender.
4.Add Zucchini and Greens:

Stir in the diced zucchini and baby spinach (or kale). Simmer uncovered for an additional 5–7 minutes until the greens wilt and zucchini is tender.
5.Finish and Serve:

Remove from heat and discard the bay leaf. Stir in fresh lemon juice. Adjust salt and pepper to taste before serving hot.

Variations & Storage Guide

Feature Details
Lentil Types Brown/Green: Hold shape well. Red Lentils: Break down into a thick, creamy soup.
Protein Additions Add diced potatoes, chickpeas, or cooked sausage during the initial sauté step.
Refrigeration Store in an airtight container for up to 5 days.
Freezing Freeze in portioned containers for up to 3 months (add extra broth when reheating, as lentils absorb liquid).

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