This hearty lentil and vegetable soup is my go-to comfort dish when I want something warm, nourishing, and deeply satisfying. It’s inspired by the Mediterranean flavors I grew up with, featuring protein-packed lentils, aromatic spices, and a colorful medley of vegetables. The best part? It comes together in just 40 minutes and tastes even better the next day.
Why You’ll Love This Recipe
I keep coming back to this soup, and here’s why I think it deserves a spot in anyone’s weekly rotation:
It’s incredibly healthy, with plant-based protein, fiber, and loads of vitamins.
It’s simple and quick – only basic chopping and simmering involved.
The flavors are rich and comforting, thanks to cumin, paprika, and garlic.
It’s flexible – I can switch up the veggies depending on what’s in my fridge.
It’s a meal prep champion – stores well, freezes even better, and tastes amazing reheated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup dried lentils, rinsed
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Directions
Step 1: Sauté the Vegetables I start by heating olive oil in a large pot over medium heat. Once hot, I add the onion, carrots, and celery and let them cook for about 5 minutes until softened and fragrant. This is the base layer of flavor, so I don’t rush this part.
Step 2: Add Garlic and Spices Next, I stir in the minced garlic, cumin, and paprika. I cook everything for another minute, just until the spices bloom and the garlic becomes fragrant. This is when my kitchen starts smelling incredible.
Step 3: Simmer the Soup Now I add the lentils, vegetable broth, and diced tomatoes (with juices). I bring everything to a boil, then reduce the heat and let it simmer for about 25–30 minutes. I test a lentil for doneness around the 25-minute mark – it should be tender but still hold its shape.
Step 4: Season and Rest I season with salt and pepper to taste, then turn off the heat and let the soup sit for 10 minutes. That rest time helps all the flavors come together beautifully before serving.
Servings and timing
This recipe makes 4 generous servings and takes about 40 minutes total, including:
Prep Time: 10 minutes
Cook Time: 30 minutes
Variations
Here are some of my favorite ways to switch things up:
Add greens like spinach or kale in the last 5 minutes for extra nutrients.
Swap veggies: sweet potatoes, parsnips, or bell peppers work great.
Boost flavor with a pinch of turmeric or a splash of lemon juice at the end.
Make it creamy by blending a portion of the soup or stirring in Greek yogurt.
Add heat: a dash of chili flakes or cayenne for a spicy kick.
Storage/Reheating
I let the soup cool completely before storing it in the fridge. It stays fresh for up to 3 days in an airtight container. For longer storage, I freeze portions flat in freezer bags – they’re good for about 1 month.
To reheat, I warm it gently on the stovetop over medium-low heat. Lentils soak up liquid, so I always keep extra broth or water handy to adjust the consistency. A quick stir, and it’s just as good (or better) than the first time.
FAQs
Can I use canned lentils instead of dried?
Yes, I often use canned lentils when I’m short on time. I substitute 1 cup dried lentils with about 2.5 cups of canned lentils, drained and rinsed. Since they’re already cooked, I add them in the last 10 minutes of simmering.
How can I thicken lentil soup if it’s too watery?
I either mash some lentils directly in the pot or blend a cup of soup and stir it back in. Another option is to simmer the soup uncovered for a few extra minutes until it reduces naturally.
Is this soup freezer-friendly?
Absolutely. I cool the soup completely before freezing in single-serve containers or bags. It reheats beautifully, and the flavors deepen over time.
Can I cook this in a slow cooker?
Yes, and it turns out wonderfully! I sauté the vegetables and spices first, then transfer everything to the slow cooker. I set it to low for 6–8 hours or high for 3–4 hours.
What can I serve with lentil soup?
I love it with a warm slice of crusty bread or over fluffy quinoa. Sometimes I top it with chopped parsley or a squeeze of lemon for a bright finish.
Conclusion
This hearty lentil and vegetable soup is everything I want in a meal – warm, nourishing, and soul-satisfying. Whether I’m feeding the family, prepping for the week, or just craving something comforting, it always hits the spot. With a simple process and deeply flavorful result, this recipe is one I turn to again and again.
A hearty, Mediterranean-inspired lentil and vegetable soup packed with plant-based protein, fiber, and rich spices. Ready in just 40 minutes, this nourishing dish is perfect for meal prep and flexible to your favorite veggies.
Ingredients
1 cup dried lentils, rinsed
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened and fragrant.
Stir in minced garlic, cumin, and paprika. Cook for another minute until aromatic.
Add lentils, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender.
Season with salt and pepper to taste. Turn off the heat and let the soup rest for 10 minutes before serving.
Notes
Add greens like spinach or kale in the last 5 minutes for extra nutrients.
Use sweet potatoes, parsnips, or bell peppers as veggie substitutes.
Add turmeric or lemon juice for flavor variation.
Blend part of the soup or add Greek yogurt for creaminess.
Spice it up with chili flakes or cayenne.
Store in the fridge for up to 3 days or freeze for up to 1 month.
