Vegetable Lentil Soup Recipe

Introduction

This hearty Vegetable Lentil Soup is a comforting and nutritious meal, perfect for chilly days or anytime you want a wholesome bowl of goodness. Packed with colorful vegetables and tender lentils, it’s both filling and flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 2 stalks celery, chopped
• 1 cup brown lentils, rinsed and drained
• 2 bay leaves
• 2 carrots, chopped
• 1 can (14 oz) tomatoes
• 2 teaspoons Italian seasoning
• 4-5 cups vegetable stock
• 1 red bell pepper, chopped
• 1 medium zucchini, cut into cubes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Rinse the lentils thoroughly, drain, and set aside.
2. Step 2: Heat olive oil in a heavy-bottomed soup pot over medium heat. Add minced garlic and chopped onion, sautéing for about one minute until fragrant.
3. Step 3: Add bay leaves, chopped celery, and chopped carrots to the pot. Sauté for 1-2 minutes until the mixture becomes aromatic.
4. Step 4: Stir in the rinsed lentils and 2 cups of warm vegetable stock. Add Italian seasoning, salt, and pepper, then bring the mixture to a boil.
5. Step 5: Once boiling, reduce the heat to low, cover the pot, and let everything simmer for 30 minutes.
6. Step 6: After 30 minutes, add the canned tomatoes, zucchini, and chopped red bell pepper. Mix well to combine.
7. Step 7: Check the soup’s consistency and add 2-3 more cups of vegetable stock if needed.
8. Step 8: Cover again and cook for an additional 10-12 minutes until the lentils are soft and all the vegetables are tender.
9. Step 9: Once cooked, use the back of a spoon or an immersion blender to gently mash or pulse the soup a few times. This creates a thick, creamy texture without the need for cream or thickeners.

Tips & Variations

• For extra flavor, add a splash of lemon juice or a sprinkle of fresh herbs like parsley before serving.
• You can substitute brown lentils with green or red lentils, but adjust cooking times as red lentils cook faster.
• If you prefer a chunkier soup, pulse only a portion of the soup before mixing it back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little vegetable stock or water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, you can use canned lentils to save time. Add them later in the cooking process and reduce the initial cooking time since canned lentils are already soft.

Can I freeze this soup?

Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Vegetable Lentil Soup Recipe

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★★★★★

4.5 from 83 reviews

A hearty and nutritious Vegetable Lentil Soup made with wholesome brown lentils, fresh vegetables, and aromatic herbs. This comforting soup is cooked slowly on the stovetop to develop rich flavors and a creamy texture without any dairy or thickening agents.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 tablespoon Garlic, minced
• 2 stalks Celery, chopped
• 1 cup Brown lentils, rinsed and drained
• 2 bay leaves
• 2 Carrots, chopped
• 1 can (14 oz) Tomatoes
• 2 teaspoons Italian seasoning
• 4–5 cups Vegetable stock
• 1 Red bell pepper, chopped
• 1 medium Zucchini, cut into cubes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Prepare Lentils: Rinse the brown lentils thoroughly under cold water. Drain and set aside to use later in the soup.
2. Sauté Aromatics: Heat olive oil in a heavy-bottomed soup pot over medium heat. Add minced garlic and chopped onion, sautéing for about one minute until fragrant.
3. Add Vegetables: Add bay leaves, chopped celery, and chopped carrots to the pot. Sauté for 1-2 minutes until the mixture is aromatic and vegetables begin to soften.
4. Cook Lentils: Stir in the rinsed lentils and 2 cups of warm vegetable stock. Add Italian seasoning, salt, and pepper. Bring the mixture to a boil.
5. Simmer Lentils: Once boiling, reduce heat to low, cover the pot, and let it cook for 30 minutes to allow lentils to partially cook and flavors to meld.
6. Add Remaining Vegetables: After 30 minutes, add canned tomatoes, chopped zucchini, and red bell pepper. Stir well to combine.
7. Adjust Consistency: Check the soup’s consistency and add an additional 2 to 3 cups of vegetable stock as needed to achieve your preferred thickness.
8. Final Cooking: Cover the pot and continue to cook for another 10-12 minutes until the lentils are fully cooked, soft, and tender.
9. Thicken Soup: At the end of cooking, use the back of a spoon to gently smash some of the lentils and vegetables for a thicker texture. Alternatively, pulse the soup a few times with an immersion blender for a creamy consistency without adding cream or thickeners.

Notes

• Rinsing lentils removes dust and impurities and helps reduce cooking foam.
• Using an immersion blender is optional but recommended to get a creamy soup texture naturally.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adjust salt and spices according to taste preference.

Keywords: Vegetable Lentil Soup, Lentil Soup, Vegetarian Soup, Healthy Soup, Mediterranean Soup