I still remember the first time I made lentil soup from scratch. It was one of those cold, rainy evenings when I wanted something warm, filling, and nourishing but didn’t feel like spending hours in the kitchen.
I rummaged through my fridge, found some fresh veggies, and grabbed a bag of lentils from the pantry. The result? A bowl of pure comfort—hearty, rich, and packed with flavor.
Since then, this has been my go-to soup whenever I need a wholesome meal that feels like a hug in a bowl.
This soup is simple, satisfying, and naturally gluten-free. It’s loaded with protein-packed lentils, fresh vegetables, and warming spices that come together beautifully.
Plus, you can make a big batch and enjoy it throughout the week!
Tips for Maximum Flavor
- Sautéing the spices – Cooking the spices with the garlic before adding the broth brings out their flavor. Don’t skip this step!
- Use homemade broth – If you have homemade vegetable broth, use it! It makes a big difference in taste.
- Add a smoky kick – If you love a smoky flavor, throw in a dash of smoked paprika or a bit of chipotle powder.
- Make it creamy – For a creamier texture, blend half of the soup and mix it back in.
Variations & Substitutions
- Swap the greens – Don’t have kale or spinach? Try Swiss chard or collard greens.
- Spice it up – Love spice? Add a pinch of red pepper flakes.
- Protein boost – Stir in a can of drained chickpeas for extra protein.
- Lower carb – Reduce the lentils by half and add more veggies like zucchini or cauliflower.
Serving Suggestions
This soup is fantastic on its own, but if you want to make it extra special:
- Serve it with a drizzle of olive oil and fresh chopped herbs.
- Pair it with warm, gluten-free flatbread or cornbread.
- Top it with dairy-free yogurt or a sprinkle of nutritional yeast for a cheesy flavor.
Hearty Lentil & Veggie Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
Description
A cozy, protein-packed lentil soup with fresh veggies, warming spices, and a flavorful broth. Gluten-free, nutritious, and perfect for meal prep!
Ingredients
Serves 6-8
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 1/2 cups dried lentils (green or brown), rinsed
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth (low sodium)
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach
- 1 tbsp lemon juice (optional, but brightens the flavor)
Instructions
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Sauté the veggies – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes, until softened. Stir in garlic, cumin, paprika, and thyme, cooking for another minute until fragrant.
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Add lentils and broth – Stir in the lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Bring the soup to a boil, then reduce the heat to a simmer.
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Let it cook – Cover and let it simmer for 30–35 minutes, stirring occasionally, until the lentils are tender. If the soup thickens too much, add a little more broth or water.
-
Season and finish – Remove the bay leaf and season with salt and black pepper to taste. Stir in the chopped kale or spinach and let it wilt for about 2 minutes.
-
Add lemon juice – Stir in a splash of lemon juice for extra brightness (optional but recommended).
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Serve & enjoy! – Ladle into bowls and serve hot. Pair with crusty gluten-free bread or a side salad for a complete meal.
Notes
Can be stored in the fridge for up to 5 days. Freezes well for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
