Veggie Lentil Soup

Veggie Lentil Soup

Veggie lentil soup is hearty, nourishing, and packed with wholesome flavor. Loaded with vegetables, protein-rich lentils, and warm spices, this soup is comforting, filling, and perfect for meal prep or cozy dinners.

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dried lentils, rinsed
1 can (14.5 ounces) diced tomatoes
6 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
2 cups chopped spinach or kale

Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant.

Add the lentils, diced tomatoes, vegetable broth, salt, black pepper, cumin, paprika, thyme, and bay leaf.

Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until the lentils are tender.

Stir in the spinach or kale and cook for 2 to 3 minutes until wilted.

Remove the bay leaf. Taste and adjust seasoning as needed.

Serve hot.

Helpful Tips:
Brown or green lentils work best as they hold their shape.
Add a splash of lemon juice before serving for brightness.
If the soup thickens too much, add more broth.

Serving Suggestions:
Serve with crusty bread or warm rolls.
Top with fresh herbs like parsley or cilantro.
Great for lunch, dinner, or meal prep.

Storage:
Store in the refrigerator for up to 5 days.
Freeze for up to 3 months.

Veggie lentil soup is simple, wholesome, and deeply satisfying — a comforting bowl full of plant-based goodness that never disappoints.