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Vegetarian Lentil Soup

A hearty and wholesome vegetarian lentil soup packed with vegetables and flavor, a true hug in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Dish, Soup
Cuisine: Comfort Food, Vegetarian
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 2 cloves garlic minced
  • 1 cup dried red lentils
  • 1 28 ounce can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
Final Additions
  • 1 cup chopped zucchini
  • 1 cup fresh spinach
  • 1/2 cup fresh basil chopped
  • Salt and black pepper to taste

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic, oregano, and smoked paprika. Cook for 1 minute more until fragrant.
  3. Add dried red lentils and diced tomatoes. Stir well to combine.
Cooking
  1. Pour in vegetable broth and bring to a boil. Reduce heat and simmer covered for 20-25 minutes until lentils are tender.
  2. Add zucchini and spinach. Cook for 5 minutes until zucchini is tender-crisp and spinach is wilted.
  3. Season with salt and pepper to taste. Stir in fresh basil just before serving.

Notes

This vegetarian lentil soup is incredibly versatile. Feel free to add other vegetables like potatoes or green beans. For a creamier texture, blend a portion of the soup before serving. It's also great for meal prep and freezes well!