Chunky Vegetable Lentil Soup Gluten Free Vegan

Cozy up with a hearty bowl of Chunky Vegetable Lentil Soup, a deliciously wholesome recipe that's gluten-free, vegan, and perfect for any season. Packed with an array of vibrant vegetables like zucchini, carrots, and red bell peppers, this soup is both nutrient-dense and incredibly satisfying. Protein-rich green lentils and flavorful spices like smoked paprika, cumin, and thyme elevate the dish, while fresh greens like spinach or kale add a burst of color and vitamins. Ready in under an hour, this one-pot wonder is ideal for meal prep or a quick weeknight dinner, offering a comforting balance of textures and flavors. Serve it hot with a sprinkle of fresh parsley for a stunning, aromatic finishing touch.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 2 diced Celery stalks
• 2 medium, diced Carrots
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 1 cup, rinsed and drained Green lentils
• 1 14-ounce can Diced tomatoes
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 2 cups, chopped Spinach or kale
• 2 tablespoons, chopped (optional, for garnish) Fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.

Step 3

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 4

Stir in the diced celery, carrots, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the rinsed green lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

Step 6

Drop in the bay leaf, and season with cumin, smoked paprika, dried thyme, salt, and black pepper.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25 minutes, or until the lentils are tender.

Step 8

Remove the bay leaf and stir in the chopped spinach or kale. Let it simmer for an additional 5 minutes until the greens wilt.

Step 9

Taste and adjust salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3207.0g)

Amount per serving	% Daily Value*
Calories	1424.7

Total Fat 45.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 8627.2mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 62.7g	0%
Total Sugars 73.1g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 844.7mg	0%
Iron 24.9mg	0%
Potassium 7395.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 16.1%

Carbs: 56.4%