Easy Lentil Vegetable Soup
A cozy and nutritious soup filled with tender lentils and a medley of vibrant vegetables, perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 1 cup dried lentils (green or brown)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 can diced tomatoes (14.5 oz) with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin powder
- to taste Salt and pepper
- for garnish Fresh parsley or cilantro
Instructions
Preparation
- Rinse and prepare the lentils: Start by rinsing the lentils under cold water to remove any dust or impurities. Set aside.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute, making sure not to burn it.
- Add the vegetables: Stir in the chopped carrots, celery, and bell pepper, sautéing until the veggies have softened, about 5-7 minutes.
- Mix in the rest of the ingredients: Add the zucchini, diced tomatoes (with juices), rinsed lentils, vegetable broth, thyme, cumin, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat and let the soup simmer uncovered for about 25-30 minutes, or until the lentils are tender.
- Taste and season: Before serving, taste the soup and adjust seasoning as needed. Feel free to add more salt, pepper, or herbs to match your flavor preference.
- Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley or cilantro for a burst of brightness.
Notes
For creamier soup, allow lentils to cook for a few extra minutes. If you prefer your lentils to maintain their shape, consider adding them halfway through cooking instead of at the beginning. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.