Vegetable Lentil Soup Recipe
This vegetable lentil soup is an easy and hearty soup made with fresh vegetables and protein-rich lentils. Ground cumin adds warmth and a splash of red wine vinegar is the secret ingredient that makes it an outstanding soup recipe. Skip the cheese to make it dairy-free/vegan, and serve it with a crusty roll for a delicious weeknight meal. I've even got instructions on how to make it using your slow cooker!
Servings: 4 servings
Calories: 296kcal
Equipment
- large pot or Dutch oven
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 medium carrots, chopped
- 3 garlic cloves, minced or finely chopped
- ½ teaspoon ground cumin
- 1 ½ teaspoons sea salt
- ½ teaspoon ground black pepper
- ½ Tablespoon fresh thyme leaves, finely chopped or ½ teaspoon dried thyme
- 6 cups vegetable stock
- 2 Tablespoons tomato paste
- 1 cup dried green lentils, rinsed in a colander
- 2 Tablespoons red wine vinegar
- 3 large pieces of kale (leaves only), chopped
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, cumin, salt, pepper, and thyme, and cook, stirring occasionally, for 10 minutes, until the vegetables are tender.
- Add the vegetable stock, tomato paste, and rinsed lentils. Cover and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are softened and tender.
- Add the kale leaves and cook for 5 minutes, or until wilted.
- Remove from heat and add the red wine vinegar. Season to taste. Serve sprinkled with grated Parmesan cheese, if using.
Video
Notes
- Storage: Cover soup and store it in the fridge for up to 4 days.
- How to reheat soup: You can heat the soup in the microwave or on the stovetop. To heat on the stovetop, place soup pot over medium-low heat for 15 minutes, until heated through, stirring frequently.
- How to freeze soup: Cool soup in the refrigerator, then transfer it to a freezer-safe container. I like to portion my soup into quart-sized freezer bags for easier thawing. To thaw, place in the refrigerator overnight, or place bag into a warm bowl of water for 30 minutes.
- Use green or brown lentils. If you use red lentils, you will need to cut the cooking time in half.
Nutrition
Calories: 296kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2389mg | Potassium: 788mg | Fiber: 17g | Sugar: 8g | Vitamin A: 9419IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 5mg
