Hearty Lentil Vegetable Soup — Easy One-Pot Comfort Food

There’s something magical about a big pot of lentil soup simmering on the stove—the smell alone brings everyone to the kitchen. This recipe is thick, nourishing, and loaded with real vegetables, and it comes together in one pot with ingredients you probably already have.

Whether it’s a chilly weeknight, a lazy Sunday, or you need a meal that stretches all week, this soup has you covered. It’s vegan, budget-friendly, packed with fiber and plant protein, and honestly just tastes like home.

Hearty Lentil Vegetable Soup

A cozy, budget-friendly one-pot lentil soup loaded with carrots, peas, tomatoes, and warming spices. Vegan, high-fiber, and perfect for meal prep or easy weeknight dinners. Ready in under an hour.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 tablespoons olive oil
• – 1 medium yellow onion diced
• – 3 large carrots peeled and diced
• – 2 stalks celery diced
• – 4 cloves garlic minced
• – 1 teaspoon ground cumin
• – 1 teaspoon smoked paprika
• – 1/2 teaspoon dried thyme
• – 1/2 teaspoon salt plus more to taste
• – 1/4 teaspoon black pepper
• – 1/4 teaspoon red pepper flakes optional
• – 1 14.5 oz can diced tomatoes, with liquid
• – 1 1/2 cups dry green or brown lentils rinsed
• – 6 cups vegetable broth
• – 1 cup frozen peas
• – 2 cups baby spinach or chopped kale optional
• – 2 tablespoons fresh lemon juice
• – Fresh parsley or oregano for garnish
• – Crusty bread for serving

Equipment

• Large pot or Dutch oven
• – Cutting board and knife
• Wooden spoon or spatula
• – Measuring cups and spoons
• – Ladle

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until softened.
3. Add garlic, cumin, paprika, thyme, salt, pepper, and red pepper flakes (if using). Stir and cook 1 minute until fragrant.
4. Add diced tomatoes (with all the liquid), rinsed lentils, and vegetable broth. Stir well to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer 30–35 minutes, stirring occasionally, until lentils are completely tender.
6. Stir in frozen peas and spinach or kale (if using). Cook uncovered for 5 minutes more.
7. Remove from heat. Stir in lemon juice. Taste and adjust salt and pepper.
8. Ladle into bowls, garnish with fresh herbs, and serve with crusty bread.

Notes

– Lentils absorb liquid as they sit. When reheating, add a splash of broth or water to loosen.
– For a creamier texture, use red lentils and mash a portion of the soup before serving.
– Slow Cooker: Add all ingredients (except peas, spinach, lemon). Cook on LOW 7–8 hours or HIGH 4–5 hours. Stir in peas, spinach, and lemon in the last 15 minutes.
– Storage: Refrigerate up to 5 days in an airtight container.
– Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

CALORIES: 310
PROTEIN: 18g

Summary

This Hearty Lentil Vegetable Soup is a cozy, one-pot dinner loaded with green lentils, sweet carrots, peas, diced tomatoes, and warming spices. It’s ready in under an hour, perfect for meal prep, and only gets better the next day.

Nutrition Facts

Tips and Variations for Hearty Lentil Vegetable Soup

Rinse your lentils under cold water before adding them to the pot — it removes any debris and helps them cook evenly. Don’t skip the lemon juice at the end; that one squeeze wakes up every other flavor in the bowl. For a creamier texture, use red lentils instead of green, and mash a portion of the soup gently with a spoon before serving.

Want to add more veggies? Diced sweet potato, zucchini, or green beans all work beautifully here. For a non-vegan version, swap vegetable broth for chicken broth to add a deeper savory base. This soup also works great in the slow cooker — just add all ingredients and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

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