Hearty Lentil Vegetable Soup
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Lentil soup is most useful when it is substantial enough to be dinner but flexible enough to absorb the vegetables already in the fridge. Brown or green lentils hold their shape and make the broth feel hearty without cream.
Salt after the lentils begin to soften and finish with lemon. That last bit of acidity wakes up the earthy flavors and keeps the pot from tasting flat.
The method behind the meal
Why this recipe works
- •Do not use red lentils unless you want a softer, thicker soup.
- •Add spinach only during the final minutes.
- •The soup thickens overnight; loosen leftovers with broth.
Recipe
Hearty Lentil Vegetable Soup
A generous pot of tender lentils and vegetables with a bright lemon finish—no soaking required.
Ingredients
Instructions
- 1Cook onion, carrots, and celery in olive oil over medium heat until softened, 7 minutes.
- 2Add garlic and cumin and stir for 30 seconds.
- 3Add lentils, tomatoes, and broth. Bring to a boil, then cover partially and simmer 30 to 35 minutes until tender.
- 4Season to taste, fold in spinach until wilted, and finish with lemon juice.
Nutrition (per serving, estimated)
