One-Pot Lentil Veggie Soup
A hearty and nourishing soup made with lentils and colorful vegetables, perfect for a cozy meal on chilly days.
Ingredients
Vegetables and Aromatics
- 1 cup dried lentils (green or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- to taste Salt and pepper
- as needed Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the lentils under cold water to remove any debris. Chop the vegetables as indicated.
Cooking
- In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Toss in the carrots, celery, and bell pepper, stirring occasionally for an additional 5 minutes until slightly softened.
- Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the lentils and vegetables are tender.
- Once cooked, taste the soup and adjust the seasoning if needed.
- Ladle into bowls and sprinkle with fresh parsley for a burst of color and flavor!
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, add a splash of broth or water if the soup thickens.