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–+ servings
hearty vegetable lentil soup

Vegetable Lentil Soup

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

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

For best results, ensure your lentils are rinsed well to remove any debris or dust. Feel free to adjust the salt and pepper to taste, and consider adding a splash of lemon juice or balsamic vinegar before serving for an extra depth of flavor. If you prefer a thicker soup, you can partially blend it with an immersion blender, leaving some chunks for texture.
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