Vegetable Lentil Soup
Servings: people
This Vegetable Lentil Soup is a hearty, protein rich, and veggie packed meal that’s comforting, flavorful, and easy to make in one pot. Perfect for weeknights or meal prep, it’s a wholesome Mediterranean style soup the whole family will love.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 1 teaspoon paprika
- 1 cup dried lentils green or brown, rinsed
- 6 cups chicken broth or vegetable broth
- 2 cans crushed tomatoes 15 oz / 400 g each can
- 1½ teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt or more to taste + black pepper
- ½ pound spinach
- 1 lemon the juice
Instructions
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 2 carrots, 1 onion, and 1 rib celery (all chopped). Cook about 5 minutes, stirring often, until the onion softens. Add 3 cloves garlic (grated) and 1 teaspoon paprika, then cook 1 minute until fragrant.
- Simmer the lentils: Rinse 1 cup dried lentils well and check for small stones. Add them to the pot with 6 cups chicken broth, 2 cans crushed tomatoes, 1½ teaspoons dried oregano, ¼ teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper.Bring to a boil, then lower the heat and simmer 25 to 30 minutes, stirring occasionally, until the lentils are tender.
- Make it creamy: Blend a few cups of soup and stir it back in for a creamy texture. Or skip blending if you like it chunky.
- Add spinach and serve: Stir in ½ pound spinach and cook just until wilted. If the soup is too thick, add a little water or broth. Taste, adjust seasoning, and finish with fresh lemon juice. Serve warm with crusty bread.
Notes
Substitutions
- Lentils → Use dried green or brown lentils. For canned, drain and rinse, then halve broth and cooking time.
- Olive oil → Avocado oil or light olive oil.
- Carrots → Parsnips, sweet potatoes, or zucchini.
- Onion → Red or yellow onions, shallots, or leeks.
- Celery → Fennel or chopped bell pepper.
- Garlic → Garlic powder if fresh is unavailable.
- Paprika → Smoked paprika or chili powder.
- Chicken broth or vegetable broth → Bouillon powder dissolved in water.
- Crushed tomatoes → Diced tomatoes or tomato passata.
- Oregano → Thyme, basil, or Italian seasoning.
- Red pepper flakes → Skip for mild flavor or add chili flakes for more heat.
- Salt and black pepper → Sea salt or Himalayan salt.
- Spinach → Kale, Swiss chard, or frozen spinach.
- Lemon juice → Lime juice or a splash of vinegar.
- Sauté slowly for richer flavor and a tastier base.
- Use good olive oil to bring out the Mediterranean taste.
- Rinse the lentils well and check for tiny stones.
- Simmer gently so the lentils stay tender and flavorful.
- Adjust consistency by adding a splash of broth or water if it gets too thick.
- Add greens last to keep them bright and full of nutrients.
- Blend part of the soup for creaminess without adding dairy.
- Finish with lemon to brighten and balance all the flavors.
