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Lily

Hearty Vegetable Lentil Soup: Discover This Easy Recipe!

A hearty and nutritious vegetable lentil soup that is easy to make and packed with flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegetarian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium bell pepper diced
  • 1 zucchini diced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale chopped
  • Juice of 1 lemon optional

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic, carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally.
  3. Add the zucchini, diced tomatoes (with juice), lentils, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
  5. Remove the bay leaf and stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens are wilted.
  6. If desired, stir in the lemon juice for added brightness before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 10gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2.5gSodium: 400mgFiber: 10gSugar: 3g

Notes

  • For a heartier soup, add diced potatoes or sweet potatoes along with the other vegetables.
  • To add a bit of spice, include a teaspoon of red pepper flakes or a diced jalapeño when sautéing the vegetables.

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