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Easy Lentil Vegetable Soup - Comforting, Healthy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons
  • Yellow onion – 1 medium, diced
  • Carrots – 2 medium, diced
  • Celery – 2 stalks, diced
  • Garlic – 3 cloves, minced
  • Tomato paste – 1 tablespoon
  • Crushed tomatoes – 1 cup (or diced tomatoes, with juices)
  • Brown or green lentils – 1 cup, rinsed
  • Vegetable broth – 6 cups (or water with bouillon)
  • Bay leaf – 1
  • Dried thyme or Italian seasoning – 1 teaspoon
  • Smoked paprika – 1/2 teaspoon (optional but recommended)
  • Potato – 1 medium, peeled and diced (optional for extra heartiness)
  • Zucchini – 1 small, diced (or 1 cup chopped seasonal veggies)
  • Spinach or kale – 2 cups, chopped
  • Lemon juice or red wine vinegar – 1 to 2 tablespoons
  • Salt and black pepper – to taste
  • Fresh parsley – a handful, chopped (for serving)
  • Red pepper flakes – a pinch (optional)

Method
 

  1. Prep the produce. Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils in a fine-mesh strainer and pick out any debris.
  2. Sweat the aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables soften.
  3. Build the base. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize it slightly. Sprinkle in thyme (or Italian seasoning) and smoked paprika.
  4. Add tomatoes and lentils. Pour in crushed tomatoes and stir to combine. Add lentils, bay leaf, and broth. Increase heat to bring to a boil.
  5. Simmer gently. Once boiling, reduce heat to low and simmer uncovered for 20 minutes. Stir occasionally to keep the lentils from sticking at the bottom.
  6. Add hearty vegetables. Stir in the diced potato and zucchini (or other firm vegetables). Continue simmering 10–15 minutes, until the lentils and potatoes are tender but not mushy.
  7. Finish with greens. Stir in spinach or kale and cook 2–3 minutes, just until wilted. Remove the bay leaf.
  8. Brighten and season. Add lemon juice (or vinegar). Taste and adjust with salt and black pepper. Add a pinch of red pepper flakes if you want a little heat.
  9. Serve. Ladle into bowls and top with chopped parsley. Serve with crusty bread or a simple salad.