Description
This Vegetarian Lentil Soup is hearty, nutritious, and packed with vegetables. A comforting one-pot meal that’s high in protein, fiber, and flavor—perfect for a healthy weeknight dinner.
Ingredients
Scale
- 1 1/2 cups green or brown lentils, rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic, zucchini, cumin, oregano, and smoked paprika. Cook for 2 minutes, stirring frequently.
- Stir in lentils, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for 30–35 minutes until lentils are tender.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Garnish with fresh parsley or cilantro and serve hot with crusty bread.
Notes
This soup stores well in the fridge for up to 4 days and freezes for up to 3 months. Add spinach or kale at the end for extra greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegetarian lentil soup, healthy lentil soup, veggie soup, one pot lentil recipe