Lentil and Vegetable Soup
A hearty, satisfying Lentil and Vegetable Soup loaded with fiber, flavor, and comfort—easy, vegan, and perfect for busy days or self-care dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 cup dried brown lentils rinsed
- 4 cups vegetable broth
- 2 tomatoes chopped
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until golden and fragrant.
- Add carrots, celery, zucchini, and tomatoes. Stir well and cook for 5 minutes to soften the veggies.
- Add lentils, vegetable broth, cumin, paprika, thyme, salt, and pepper. Stir like a pro.
- Bring to a boil, then reduce heat and let simmer for 30 minutes until lentils are tender and soup thickens.
- Stir in lemon juice and garnish with parsley before serving.
- Serve warm, preferably with bread—or your favorite cozy blanket.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 10 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 90%
- Vitamin C: 60%
- Iron: 15%
- Potassium: 25%
- Magnesium: 12%
Additional Notes / Tips
- Add a pinch of chili flakes for heat and personality.
- Stir in spinach or kale near the end for extra greens.
- For a creamier texture, blend half the soup and mix it back in.
- Leftovers taste even better the next day—because flavors need beauty sleep too.
- Serve with a side of crusty bread or a dollop of vegan yogurt for balance.