This Vegetable Lentil Soup is a warm, hearty dish with tender lentils and fresh vegetables like carrots, celery, and tomatoes. It’s healthy, filling, and perfect for a quick, comforting meal.
I like to add a little lemon juice on top—brightens up the flavors nicely. Sometimes I toss in a dash of hot sauce if I want some extra kick!
For a quick meal, I make a big batch and freeze leftovers. It warms up easily and keeps me full on busy days.
Ingredients & Substitutions
Red Lentils: These cook quickly and soften nicely, giving the soup its hearty texture. I recommend rinsing them well before adding. If you don’t have red lentils, yellow split peas work as a good substitute, just cook a bit longer.
Carrots: They add natural sweetness and color to the soup. Peel and chop them into small pieces so they cook faster. If you don’t have carrots, parsnips or sweet potatoes can work well too, adding similar sweetness.
Onion & Garlic: These aromatics build the flavor base. I love finely chopping the onion for even cooking. If you’re out of garlic, garlic powder works—just reduce the amount since it’s more concentrated.
Vegetable Broth: It’s the liquid that forms the soup, so choose a good-quality broth for rich flavor. Water with added seasonings can be a simple alternative if broth isn’t available.
How do I keep the lentils from sticking or burning in the pot?
Stir the soup often during the first few minutes after adding the lentils. Use a heavy-bottomed pot to distribute heat evenly. Keep the heat at medium-low and avoid high heat that might cause sticking or burning.
- Stir frequently to prevent sticking and ensure even cooking.
- Use a thick-bottomed pot for better heat distribution.
- Adjust the heat to maintain a gentle simmer, not a boil.
How to Make Vegetable Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can diced tomatoes (14 oz)
Legumes & Broth
- 1 cup lentils, rinsed
- 6 cups vegetable broth
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 40 minutes. Total time: 50 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables.
Chop the onion, carrots, celery, and zucchini. Mince the garlic. Measure out the lentils and broth.
2. Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softer.
3. Add garlic and spices.
Stir in the minced garlic, cumin, and thyme. Cook for 1 minute to release flavors.
4. Add vegetables, lentils, and broth.
Put in the zucchini, tomatoes, lentils, and vegetable broth. Bring to a boil.
5. Simmer the soup.
Reduce heat to low. Cover and simmer for 30-40 minutes until lentils are tender.
6. Season and serve.
Check seasoning. Add salt and pepper as needed. Serve hot. Enjoy your hearty vegetable lentil soup!
