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To make a delicious lentil vegetable soup, gather these fresh ingredients: - 1 cup green or brown lentils, rinsed - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 red bell pepper, chopped - 1 zucchini, diced - 1 cup kale or spinach, chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped Each ingredient in this soup brings health benefits. - Lentils are high in protein and fiber. They help keep you full. - Olive oil provides healthy fats. It can support heart health. - Onions and garlic boost your immune system. They add flavor and nutrients. - Carrots and celery are low in calories. They add vitamins and minerals. - Kale or spinach are great sources of iron and vitamins A and C. - Diced tomatoes are rich in antioxidants. They help fight diseases. - Lemon juice adds vitamin C. It brightens the flavor. If you don't have some ingredients, you can still make this soup. - Use any lentils if you can’t find green or brown. - Swap olive oil for any cooking oil you prefer. - Try different vegetables like bell peppers or corn. - If you want, use chicken broth instead of vegetable broth. - You can replace kale or spinach with Swiss chard or collard greens. - For spice, add cayenne pepper or crushed red pepper flakes. {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3 to 4 minutes. You want the onion to turn translucent. This step builds the flavor base for your soup. Next, toss in the diced carrots, celery, and red bell pepper. Cook them for 5 minutes while stirring occasionally. This softens the veggies and releases their natural sweetness. Now, stir in the diced tomatoes, zucchini, and rinsed lentils. Cook for another 2 to 3 minutes. This helps marry the flavors before you add the broth. Now, pour in the vegetable broth. Add the ground cumin, smoked paprika, dried thyme, salt, and pepper. Bring everything to a boil. Once it boils, reduce the heat to a simmer. Let it simmer for 25 to 30 minutes. You want the lentils and vegetables to be tender. A few minutes before serving, stir in the chopped kale or spinach. Allow it to wilt in the hot soup. Finally, remove the pot from heat and stir in the lemon juice for a fresh taste. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your hearty, nutritious soup! To cook lentils well, always rinse them first. This step helps remove any dust or debris. Use green or brown lentils for this soup. They hold their shape and give a nice bite. When cooking, add lentils after sautéing the veggies. This method lets the lentils soak up flavors. Simmer them until tender, about 25 to 30 minutes. Stir occasionally to prevent sticking. You can boost the soup's flavor with spices. Ground cumin, smoked paprika, and dried thyme add depth. These spices work great with the fresh vegetables. For added texture, try including a variety of veggies. Zucchini, carrots, and red bell peppers add color and crunch. Kale or spinach at the end brings freshness and nutrients. A squeeze of lemon juice brightens the soup. It enhances the flavor and makes it taste fresh. Don’t skip this step! Serve the soup hot in bowls. Garnish with fresh parsley for a pop of color. Pair it with crusty bread or a simple salad for a full meal. You can also serve it with a dollop of yogurt. This adds creaminess and a nice contrast to the soup. Enjoy it with family and friends for a cozy meal! Pro Tips Soak Your Lentils: Soaking lentils for a few hours before cooking can reduce cooking time and enhance their digestibility. Add Herbs at the Right Time: To preserve their flavor, add fresh herbs like parsley just before serving rather than during the cooking process. Customize Your Vegetables: Feel free to swap in seasonal vegetables or whatever you have on hand to make this soup your own! Make It Creamy: For a creamier texture, blend a portion of the soup with an immersion blender before serving. {{image_2}} You can add meat to this soup for extra protein. Try diced chicken or turkey. Ground beef or sausage also works well. Just brown the meat first in the pot. Remove it before adding the veggies. Later, stir it back in with the broth. This makes the soup heartier and richer in flavor. This soup is already vegetarian and can be vegan too. Just ensure your broth is vegetable-based. You can add more vegetables like sweet potatoes or green beans. For added creaminess, try coconut milk instead of broth. This adds a nice sweetness and pairs well with the spices. Use seasonal veggies for the best taste. In summer, add fresh corn or tomatoes. In fall, try pumpkin or squash. Each season brings new flavors. You can also swap spices based on what you have. Fresh herbs like basil or cilantro can brighten the soup. Don't be afraid to experiment! To store your lentil vegetable soup, let it cool first. Then, use an airtight container. Keep it in the fridge for up to four days. If you want it to last longer, freezing is a great option. Always label the container with the date. This helps you track how long it has been stored. Freezing your soup is easy. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to prevent air from getting in. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. This keeps it fresh and tasty. To reheat the soup, you have a few options. You can use the stove or the microwave. If using the stove, pour the soup into a pot. Heat over medium heat until warm. Stir it often to avoid sticking. If using a microwave, place the soup in a bowl. Cover it loosely with a microwave-safe lid. Heat for 2-3 minutes, checking and stirring halfway through. Make sure it's hot all the way through before serving. Enjoy your warm, flavorful soup! You can store Lentil Vegetable Soup in the fridge for up to five days. Keep it in an airtight container to maintain freshness. If you want to keep it longer, freeze it. The soup freezes well for up to three months. Just remember to let it cool before you freeze it. Yes, you can absolutely use dried lentils. Just rinse them well before cooking. Dried lentils will need more time to cook. Add them to the pot with the broth and let them simmer for about 30 to 35 minutes. This will make the soup rich and hearty. Lentil Vegetable Soup pairs well with crusty bread or a fresh salad. You can also enjoy it with a scoop of rice or quinoa for extra texture. For a simple side, try serving with crusty garlic bread. This adds a nice crunch and flavor to your meal. We explored the essential ingredients and their benefits for your soup. You learned how to cook lentils, veggies, and simmer everything together. I shared tips to boost taste and texture, along with ideas for both meat and plant-based options. We covered storing, freezing, and reheating leftovers. Remember, making your soup unique is key. Enjoy experimenting with flavors and ingredients. Use these tips to create a comforting dish any day. Happy cooking!

Rainbow Lentil Vegetable Soup

A vibrant and nutritious soup packed with lentils and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup kale or spinach, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 lemon juice (for brightness)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent.
  • Add the diced carrots, celery, and red bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
  • Stir in the diced tomatoes along with their juices, zucchini, and rinsed lentils. Cook for 2-3 minutes, allowing the flavors to combine.
  • Pour in the vegetable broth and add the ground cumin, smoked paprika, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
  • Let the soup simmer for 25-30 minutes, or until the lentils and vegetables are tender.
  • A few minutes before serving, stir in the chopped kale or spinach and allow it to wilt. Adjust seasoning if necessary.
  • Remove the soup from heat and stir in the lemon juice for a fresh finish.
  • Ladle the soup into bowls and garnish with fresh parsley.

Notes

Adjust seasoning to taste and add more vegetables if desired.
Keyword healthy, lentils, soup, vegetable