This Vegetable Lentil Soup is a hearty, healthy dish made with tender lentils, carrots, celery, and tomatoes. It’s a filling soup that warms you up and gives you good energy.
I like making this soup when I want something quick and comforting. It’s easy to put together and tastes even better the next day—perfect for leftovers!
For added flavor, I like to sprinkle some fresh herbs or a squeeze of lemon before serving. It’s a simple way to make the soup even brighter and more delicious.
Ingredients & Substitutions
Red lentils: These cook quickly and become tender, giving the soup body. I like rinsing them beforehand to remove dust. If you prefer a different type, yellow lentils work well and cook similarly. Just watch the cooking time!
Carrots: They add sweetness and texture. I chop them small for quick cooking. Frozen diced carrots are a good shortcut. Fresh or frozen, they both work fine—just adjust the cooking time a bit.
Celery: Provides a subtle crunch and flavor base. Finely dice for even cooking. If you don’t have celery, a small amount of chopped fennel or even bell peppers can add a similar flavor note.
Onion: Builds flavor at the start of cooking. Use yellow, white, or sweet onions—whatever you have. Sautéing them until translucent makes a big difference! Skip if allergies are an issue, but consider shallots or leeks.
Vegetable broth: The liquid that brings everything together. Chicken or beef broth adds more richness, but veggie broth keeps it plant-based. Low-sodium helps control salt, though I often season to taste later.
How do I dice vegetables evenly?
Start with a sharp knife and a stable cutting board. Cut vegetables into uniform slices, then stack these slices and cut crosswise into even pieces. Take your time; even pieces ensure everything cooks together and looks nice in the soup.
- Cut each vegetable into manageable slices first.
- Stack slices and turn them for even dice.
- Keep a steady hand for uniform pieces, and don’t rush.
How to Make Vegetable Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
Dry Goods
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
Seasonings
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Dice carrots, slice celery, chop onion, and chop zucchini. Mince garlic. Gather all ingredients before cooking.
2. Sauté the aromatics
Heat a large pot over medium heat. Add a little oil. Cook onion and garlic until soft, about 3-4 minutes.
3. Add vegetables and spices
Stir in carrots, celery, zucchini, cumin, salt, and pepper. Cook for 5 minutes to soften vegetables.
4. Add lentils and liquids
Pour in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low.
5. Simmer the soup
Cover and simmer for 25-30 minutes until lentils are tender. Stir occasionally.
6. Taste and serve
Check seasoning. Add more salt or pepper if needed. Serve hot. Enjoy your vegetable lentil soup!
