Go Back
Vegetarian Lentil Soup

Vegetarian Lentil Soup

The ultimate comfort food, this Vegetarian Lentil Soup is rich, hearty, and easy to make. Packed with vibrant vegetables and nutritious lentils, it's a perfect choice for a cozy weeknight dinner. Enjoy a bowl tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Soups
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups onion (finely chopped)
  • 2 cups carrot (finely chopped; or try sweet potato)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 1 quart reduced-sodium chicken stock (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1 leaf bay (optional)
  • ½ teaspoon salt
  • 1½ cups dry brown lentils
  • Parmesan, freshly minced parsley, cracked black pepper, additional salt to taste (optional to top)

Equipment

  • Calphalon 5-Quart Pot
  • Food Processor
  • Olive Oil

Method
 

  1. Start by prepping the vegetables. Chop the onion, carrot, and garlic finely. This step is essential as the smaller the pieces, the quicker they will cook and meld together in the soup. If you’re short on time, you can even use a food processor to make this step easier!
  2. In a medium pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrot, and garlic. Stir them around for about six minutes. You want to see them become softened and fragrant, creating a lovely aroma in your kitchen.
  3. Next, add the crushed tomatoes, chicken stock, dried thyme, salt, and the optional bay leaf. Stir everything together to combine the ingredients. Cover the pot and bring the mixture to a boil. The bubbling sound is a good indication that you’re on the right track!
  4. Once boiling, remove the cover and reduce the heat to a simmer. Now, it’s time to stir in the dry brown lentils. I always love watching how they absorb the flavors of the broth!
  5. Cover the pot slightly, leaving it partly open so some steam can escape. Let it simmer for about twenty to twenty-five minutes. You’ll notice the lentils starting to soften and swell. If, after this time, they’re still a bit firm, continue cooking and add a cup of water if necessary to ensure they’re perfectly tender.
  6. Once cooked, taste the soup to adjust the seasoning. If it needs more flavor, feel free to add a touch of salt or some cracked black pepper.
  7. Serve the soup hot, with optional toppings like Parmesan cheese, freshly chopped parsley, or extra black pepper. Each topping adds its own flair, making your bowl not only delicious but beautiful!

Notes

Storage: Store leftovers in the fridge in an airtight container for up to three days or in the freezer for up to three months. Stir in a little water when reheating if the soup has become very thick.
Freezing: If you plan to freeze, ensure the soup cools completely before transferring it to freezer-safe containers.
Pairing: Serve this soup with a crusty bread or a light salad for a complete meal experience.
Garnishing: Experiment with different toppings such as Parmesan, fresh herbs, or a drizzle of olive oil to enhance the flavors.
Flavor Variations: Feel free to add in other vegetables like spinach or zucchini for added nutrition and flavor.