Ina Garten's Lentil Vegetable Soup Vegetarianized

Warm, hearty, and bursting with flavor, Ina Garten's Lentil Vegetable Soup Vegetarianized is a plant-based twist on a classic comfort dish. Packed with protein-rich green lentils and vibrant vegetables like carrots, celery, potatoes, and spinach, this easy-to-make recipe is perfect for a healthy weeknight dinner or meal prep. The addition of aromatic leeks, garlic, and cumin enhances the soup’s savory depth, while a splash of red wine vinegar adds a tangy finish. Thickened with blended soup for a luscious texture, it’s as satisfying as it is wholesome. Serve this vegetarian lentil soup with a sprinkle of parmesan (optional) and crusty bread for a cozy, nutrient-packed meal that’s guaranteed to please the whole family.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, diced
• 2 large leeks, white and light green parts sliced
• 3 cloves garlic, minced
• 4 large carrots, diced
• 3 stalks celery, diced
• 3 medium yukon gold potatoes, peeled and diced
• 1.5 cups green lentils, rinsed and sorted
• 8 cups vegetable broth
• 14.5 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 5 ounces fresh spinach leaves, chopped
• 2 tablespoons red wine vinegar
• 0 parmesan cheese (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onions, sliced leeks, and minced garlic, and sauté for about 5 minutes until softened.

Step 3

Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the lentils, vegetable broth, diced tomatoes (with their juices), tomato paste, thyme, cumin, salt, and pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 45-50 minutes, or until the lentils and vegetables are tender.

Step 6

Remove about 2 cups of the soup, puree it using an immersion blender or regular blender, and return it to the pot. This thickens the soup slightly while keeping a hearty texture.

Step 7

Stir in the chopped spinach and let it cook for another 5 minutes until wilted.

Step 8

Add the red wine vinegar and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve hot with a sprinkle of parmesan cheese if desired, alongside crusty bread or crackers.

Nutrition Facts

Serving size	(4206.4g)

Amount per serving	% Daily Value*
Calories	2270.9

Total Fat 62.4g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 11.9g
Cholesterol 12.2mg	0%
Sodium 6811.8mg	0%
Total Carbohydrate 363.1g	0%
Dietary Fiber 86.2g	0%
Total Sugars 90.8g
Protein 90.3g	0%

Vitamin D 2IU	0%
Calcium 1008.3mg	0%
Iron 32.9mg	0%
Potassium 10545.8mg	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: 23.6%

Protein: 15.2%

Carbs: 61.1%