Picture a warm bowl of lentil vegetable soup, its rich aroma enveloping you with every spoonful.
There’s something about its hearty blend of lentils, herbs, and colorful vegetables that feels like a cozy embrace.
Not only is this Mediterranean classic incredibly easy to prepare, but it also offers a comforting taste that quickly becomes a favorite.
As the ingredients simmer together, they transform into a delightful, nourishing feast.
Let’s bring this delightful soup to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 ladle
Ingredients
- 1 cup lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups water
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Lentil Vegetable Soup, follow this timeline:
Timeline:
- 0:00 – 0:05 (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- 0:05 – 0:20 (15 minutes)
- Prep Work:
- Rinse 1 cup of lentils.
- Dice 1 large onion.
- Mince 2 cloves of garlic.
- Slice 2 carrots and 2 celery stalks.
- Dice 1 zucchini.
- Measure out the olive oil, cumin, thyme, paprika, vegetable broth, and water.
- Chop fresh parsley for garnish.
- 0:20 – 1:05 (45 minutes)
- Cooking:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent (about 5 minutes).
- Stir in sliced carrots and celery, cook for 5 minutes.
- Add diced zucchini, cook for another 3 minutes.
- Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon paprika over the vegetables, stir well.
- Pour in 4 cups vegetable broth, 1 can of diced tomatoes, and 2 cups of water, bring to a boil.
- Add rinsed lentils and reduce heat to a simmer.
- Cover and let the soup simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- 1:05 – 1:15 (10 minutes)
- Resting:
- Remove the soup from heat and let it rest for 10 minutes.
- 1:15 – 1:20 (5 minutes)
- Serving:
- Ladle the soup into bowls.
- Garnish with fresh chopped parsley before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until the onion is translucent.
Stir in carrots and celery, cooking for 5 minutes.
Add zucchini and cook for another 3 minutes.
Sprinkle cumin, thyme, and paprika over the vegetables and stir well.
Pour in vegetable broth, diced tomatoes, and water, and bring to a boil.
Add lentils and reduce the heat to a simmer.
Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove from heat and let the soup rest for 10 minutes.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair with a warm loaf of crusty bread to soak up the flavorful broth.
- Side Salad: Serve with a fresh green salad for a light and invigorating contrast.
- Rice or Quinoa: Add a scoop of rice or quinoa for extra heartiness and texture.
- Grated Parmesan: Top with grated Parmesan cheese for a creamy, savory finish.
- Lemon Wedges: Offer lemon wedges on the side for a zesty hint that brightens the soup.
Storage
Store lentil vegetable soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup in individual portions for up to 3 months.
Freezing
To freeze Lentil Vegetable Soup, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date and freeze for up to three months.
Reheating
Reheat Lentil Vegetable Soup gently on the stovetop over low heat.
Stir occasionally until hot.
Alternatively, microwave in a covered bowl.
Stir halfway through.
Add a splash of broth if needed.
Final Thoughts
Lentil Vegetable Soup is a comforting and nutritious dish that’s perfect for any occasion.
With its hearty ingredients and rich Mediterranean flavors, it’s a satisfying meal for both vegetarians and non-vegetarians alike.
The soup is simple to prepare and can be customized with your favorite vegetables or spices.
Enjoy this wholesome meal with some crusty bread or a side salad for a complete dining experience.
Frequently Asked Questions
Can I Use Red Lentils Instead of Green Lentils?
You can use red lentils instead of green lentils, but remember they cook faster and tend to break down, resulting in a creamier texture. Adjust the cooking time to avoid overcooking and consider the texture difference in your dish.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s suitable for a vegan diet. The ingredients include lentils, vegetables, spices, and vegetable broth, all plant-based. Confirm the broth is vegan, avoiding any animal-derived additives. You can enjoy it guilt-free without modifications.
How Can I Add More Protein to This Soup?
Add more protein by incorporating cooked quinoa, tofu, or chickpeas. You can also stir in nutritional yeast for a cheesy flavor and extra protein. Adjust the liquid to maintain the soup’s consistency as you add these ingredients.
What Are Some Alternative Herbs to Thyme?
Consider rosemary or oregano as thyme alternatives. Rosemary offers a robust, pine-like flavor, while oregano delivers a peppery, slightly bitter taste. Experiment with these to achieve a flavor profile that complements your dish’s ingredients and preferences.
How Do I Adjust the Spice Level of the Soup?
To adjust the spice level, increase paprika for more heat or add cayenne pepper. For milder spice, reduce these or add a splash of lemon juice to balance flavors. Taste and adjust as you cook.
Lentil Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 cup lentils rinsed
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 zucchini diced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces
- 2 cups water
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until the onion is translucent.
- Stir in carrots and celery, cooking for 5 minutes.
- Add zucchini and cook for another 3 minutes.
- Sprinkle cumin, thyme, and paprika over the vegetables and stir well.
- Pour in vegetable broth, diced tomatoes, and water, and bring to a boil.
- Add lentils and reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove from heat and let the soup rest for 10 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
