Lentils Vegetable Soup

Warm up with a hearty bowl of Lentils Vegetable Soup—a comforting and nutrient-packed meal perfect for any season. This fiber-rich soup features tender green or brown lentils, a medley of sautéed vegetables like carrots and celery, and aromatic spices such as cumin and paprika for a flavorful depth. Simmered in savory vegetable broth and finished with vibrant spinach or kale, it’s a satisfying, plant-based dish that’s both wholesome and easy to make. Optional touches of fresh parsley and a squeeze of lemon elevate the taste with a fresh, tangy kick. Ready in under an hour and perfect for meal prep, this family-friendly recipe serves six and is an ideal choice for a nourishing weeknight dinner. Keywords: Lentil soup, vegetable soup, healthy soup recipe, vegan, plant-based, high-fiber meal.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 2 Carrots, sliced
• 2 Celery stalks, sliced
• 1 cup Tomatoes, diced (canned or fresh)
• 1 cup Dry green or brown lentils, rinsed and drained
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 2 cups Fresh spinach or kale, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Lemon juice (optional, for garnish)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the carrots and celery to the pot and sauté for 5 minutes until they start to soften.

Step 5

Stir in the diced tomatoes and cook for another 2 minutes.

Step 6

Add the rinsed lentils, vegetable broth, bay leaf, ground cumin, and paprika to the pot. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils are tender.

Step 8

Remove the bay leaf from the pot and stir in the chopped spinach or kale. Cook for 2-3 minutes until the greens are wilted.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Optional: Stir in the lemon juice for a bright, tangy flavor.

Step 11

Serve the soup hot and garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2470.2g)

Amount per serving	% Daily Value*
Calories	1260.8

Total Fat 43.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6096.2mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 48.8g	0%
Total Sugars 47.4g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 588.3mg	0%
Iron 22.1mg	0%
Potassium 5811.6mg	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: 29.6%

Protein: 16.4%

Carbs: 53.9%