Vegetable Lentil Soup Recipe
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.
- 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
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
- Prepare Lentils: Rinse the brown lentils thoroughly under cold water. Drain and set aside to use later in the soup.
- 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.
- 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.
- 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.
- 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.
- Add Remaining Vegetables: After 30 minutes, add canned tomatoes, chopped zucchini, and red bell pepper. Stir well to combine.
- 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.
- Final Cooking: Cover the pot and continue to cook for another 10-12 minutes until the lentils are fully cooked, soft, and tender.
- 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
Find it online: https://cookedbycleo.com/vegetable-lentil-soup-recipe/
