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–+ servings
hearty lentil vegetable soup

Lentil Vegetable Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

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

For a richer flavor, consider using homemade vegetable broth or adding a bay leaf during simmering. Adjust the seasoning to your taste and feel free to include additional vegetables like spinach or kale for extra nutrition. If you prefer a thicker soup, blend a portion of it before serving.
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