Picture a steaming bowl of vegetable lentil soup, its aroma filling the room with warmth and comfort.
This Mediterranean delight is both simple to make and wonderfully satisfying, ideal for cozy evenings.
The vibrant mix of lentils, vegetables, and herbs simmers to perfection, transforming humble ingredients into a nourishing masterpiece.
Ready to indulge in this hearty bowl of goodness? Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 cup dried lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Vegetable Lentil Soup, follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the entire recipe to understand the steps and ingredients needed.
- Gather all ingredients and cooking tools listed.
- Prep Work (10 minutes):
- Rinse the lentils and set aside.
- Chop the onion, mince the garlic, slice the carrots, chop the celery, dice the bell pepper, and chop the zucchini.
- Cooking (45 minutes):
- Minute 0-5: Heat olive oil in a large pot over medium heat.
- Minute 5-10: Sauté the chopped onion until translucent.
- Minute 10-11: Stir in minced garlic and cook for another minute.
- Minute 11-16: Add carrots, celery, bell pepper, and zucchini; cook until slightly softened.
- Minute 16-18: Pour in the diced tomatoes and vegetable broth.
- Minute 18-20: Stir in lentils, salt, pepper, thyme, and oregano.
- Minute 20-25: Bring the soup to a boil.
- Minute 25-55: Reduce heat to a simmer, cover, and cook for 30-35 minutes, until lentils are tender.
- Minute 55-60: Stir in the fresh spinach and cook for an additional 5 minutes.
- Resting (10 minutes):
- Allow the soup to rest for 10 minutes to enhance flavors.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent.
Stir in garlic and cook for another minute.
Add carrots, celery, bell pepper, and zucchini, cooking until vegetables are slightly softened.
Pour in diced tomatoes and vegetable broth.
Stir in lentils, salt, pepper, thyme, and oregano.
Bring the soup to a boil, then reduce heat to a simmer.
Cover the pot and cook for 30-35 minutes, or until lentils are tender.
Stir in fresh spinach and cook for an additional 5 minutes.
Allow the soup to rest for 10 minutes before serving to enhance flavors.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread for dipping to complement the hearty soup.
- Side Salad: Pair with a fresh side salad for a light and invigorating contrast.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for a savory, cheesy kick.
- Lemon Wedges: Offer lemon wedges on the side for a zesty touch to enhance the soup’s flavors.
- Herbed Croutons: Add herbed croutons for extra texture and a burst of flavor.
Storage
To store Vegetable Lentil Soup, cool it completely before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months.
Thaw and reheat before serving.
Freezing
To freeze Vegetable Lentil Soup, let it cool completely.
Then, transfer to airtight containers or freezer bags.
Label with the date.
Freeze up to 3 months.
Defrost in the refrigerator.
Reheating
To reheat Vegetable Lentil Soup, gently warm it on the stove over medium heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl.
Heat in intervals and stir in between.
Final Thoughts
Vegetable Lentil Soup is a hearty and nutritious meal that’s perfect for any time of year.
With its rich combination of vegetables and lentils, it offers both flavor and sustenance.
The preparation process is straightforward and requires common kitchen tools.
This makes it an accessible recipe for cooks of all skill levels.
The soup’s flavor profile is enhanced by the addition of aromatic herbs such as thyme and oregano.
These herbs complement the earthy taste of the lentils and the sweetness of the vegetables.
The use of fresh spinach adds a vibrant color and a boost of nutrients to the dish.
For those looking to add a personal touch, consider experimenting with different vegetables or spices.
You might also try adding a splash of lemon juice or balsamic vinegar just before serving.
This can provide an extra layer of flavor that enhances the overall taste experience.
Frequently Asked Questions
Can I Use Canned Lentils Instead of Dried Lentils?
You can use canned lentils instead of dried. Rinse them thoroughly to remove excess salt. Since they’re already cooked, add them in the last 10 minutes of cooking to prevent them from becoming too mushy. Adjust seasoning accordingly.
What Can I Substitute for Zucchini in the Soup?
You can substitute zucchini with yellow squash for a similar texture. If you’re looking for more variety, try using chopped eggplant or cubed bell peppers. Make certain you maintain the sauté time for even cooking.
How Can I Make This Soup Spicier?
To spice it up, add a teaspoon of red pepper flakes or a diced jalapeño when sautéing the onion. For extra heat, incorporate cayenne pepper or hot sauce to taste during the simmering stage.
Is This Soup Suitable for a Gluten-Free Diet?
Yes, you can enjoy this soup on a gluten-free diet. Confirm your vegetable broth and canned tomatoes are gluten-free. Double-check all seasonings and spices for hidden gluten. Adjust ingredients as needed for dietary preferences.
Can I Add Protein to This Soup for a Heartier Meal?
You can boost protein by adding cooked chickpeas or shredded chicken. Consider stirring in quinoa or tofu for vegetarian options. Confirm additions are fully cooked before serving to maintain the soup’s texture and flavor balance.
Vegetable Lentil Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 cup dried lentils rinsed
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery chopped
- 1 bell pepper diced
- 1 zucchini chopped
- 1 can diced tomatoes (14.5 oz)
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic and cook for another minute.
- Add carrots, celery, bell pepper, and zucchini, cooking until vegetables are slightly softened.
- Pour in diced tomatoes and vegetable broth.
- Stir in lentils, salt, pepper, thyme, and oregano.
- Bring the soup to a boil, then reduce heat to a simmer.
- Cover the pot and cook for 30-35 minutes, or until lentils are tender.
- Stir in fresh spinach and cook for an additional 5 minutes.
- Allow the soup to rest for 10 minutes before serving to enhance flavors.
Notes
