Save to Pinterest This Lentil and Vegetable Soup is a hearty, protein-packed dish brimming with seasonal vegetables and warming spices. It is the perfect nourishing meal for any time of year, offering a comforting blend of earthy lentils and fresh produce in every spoonful.
Save to Pinterest Whether you are looking for a healthy lunch or a cozy dinner, this soup delivers on flavor and nutrition. The combination of cumin, thyme, and smoked paprika creates a fragrant broth that perfectly complements the tender zucchini and red bell pepper.
Ingredients
- Lentils: 1 cup (200 g) dried brown or green lentils, rinsed
- Vegetables: 2 tablespoons olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 2 carrots (peeled and diced), 2 celery stalks (diced), 1 medium zucchini (diced), 1 red bell pepper (diced), 1 cup (150 g) diced tomatoes (fresh or canned), 4 cups (1 liter) vegetable broth, 2 cups (480 ml) water, 2 cups (60 g) fresh spinach or kale (chopped)
- Seasonings: 1 teaspoon ground cumin, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 bay leaf, 1 teaspoon salt (or to taste), ½ teaspoon black pepper
- Optional Garnishes: Chopped fresh parsley, lemon wedges
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
- Step 2
- Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes.
- Step 3
- Stir in cumin, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
- Step 4
- Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring to a boil.
- Step 5
- Reduce heat, cover, and simmer for 25 minutes, or until lentils and vegetables are tender.
- Step 6
- Stir in spinach or kale; cook 2–3 minutes until wilted. Remove bay leaf.
- Step 7
- Taste and adjust seasoning. Serve hot, garnished with parsley and a squeeze of lemon if desired.
Zusatztipps für die Zubereitung
For efficient preparation, use a sharp chef's knife and a sturdy cutting board to dice the vegetables into uniform pieces. A large soup pot is essential for even heat distribution, and a wooden spoon works best for sautéing the aromatics without scratching your cookware.
Varianten und Anpassungen
You can easily adapt this recipe by swapping in other seasonal vegetables such as sweet potato, green beans, or squash. For those who enjoy a bit of heat, try adding a pinch of chili flakes with the other spices. To further boost the protein content, stir in a can of drained chickpeas during the simmering stage.
Serviervorschläge
Ladle the hot soup into bowls and garnish with fresh parsley and a squeeze of lemon to brighten the flavors. This hearty meal is best served with a side of crusty bread, which is perfect for soaking up the savory, spiced broth.
Save to Pinterest This Lentil and Vegetable Soup is a reliable and delicious way to enjoy a wholesome, vegetable-forward meal that everyone at the table will love.
Recipe FAQs
- → Can I use different types of lentils?
Red lentils work well and cook faster, though they'll create a creamier texture. Black lentils hold their shape beautifully but may need extra cooking time. Avoid using pre-cooked or canned lentils as they won't absorb flavors properly.
- → How long does this soup keep in the refrigerator?
The soup stores well for 4-5 days in an airtight container. The flavors often improve after a day or two as the spices meld. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- → Can I freeze this lentil soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove. Note that the vegetables may soften slightly after freezing.
- → What vegetables can I substitute?
Sweet potatoes, butternut squash, green beans, or diced potatoes work wonderfully. Use whatever seasonal produce you have on hand. Root vegetables may need slightly longer cooking time, while delicate greens should be added in the last few minutes.
- → How can I make this soup more filling?
Serve with crusty bread or over cooked grains like rice or quinoa. Adding a can of drained chickpeas or white beans boosts protein. A dollop of yogurt or coconut milk creates richness and extra sustenance.
- → What's the best way to season this soup?
Start with the suggested spices and adjust to taste. Add more smoked paprika for depth, extra cumin for warmth, or red pepper flakes for heat. A splash of vinegar or lemon juice just before serving brightens all the flavors.