Lentil and Vegetable Soup Recipe
A hearty, plant-powered soup with tender lentils, vibrant vegetables, and comforting spices that turn a basic bowl into a soul-soothing experience.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks diced
- 1 cup dried brown lentils rinsed
- 1 zucchini chopped
- 1 cup chopped spinach or kale
- 1 tsp cumin
- 1 tsp thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 bay leaf
- 6 cups vegetable broth
- 1 tbsp lemon juice optional but fabulous
Instructions
- Heat olive oil in a soup pot over medium heat like the domestic goddess you are.
- Sauté onion, garlic, carrots, and celery for 5 minutes until your kitchen smells like actual effort.
- Add cumin, thyme, pepper, and a dramatic pinch of salt. Stir to combine and pretend you're a TV chef.
- Toss in lentils, broth, and the bay leaf. Stir, then bring it all to a bold boil.
- Lower the heat, cover, and simmer for 25 minutes until lentils are tender but not mushy—like your boundaries.
- Stir in zucchini and greens. Simmer 5 more minutes until veggies are soft but not sad.
- Finish with lemon juice, taste-test, and adjust seasoning like you mean it.
- Ladle into bowls, take a pic for Instagram, then eat like no one's watching.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 22%
- Vitamin A: 60%
- Vitamin C: 30%
- Folate: 45%
- Potassium: 18%
Additional Notes/Tips to Enhance Flavor
- Add red pepper flakes for a spicy kick that screams "I’m thriving."
- A swirl of tahini or a dash of smoked paprika takes things to the next level.
- Use French green lentils if you’re feeling fancy or low-key judgmental about mushy textures.
- This soup freezes like a dream, which is great because meal prepping is the new self-care.