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A close-up shot of a bowl of homemade lentil vegetable soup, garnished with fresh herbs.

Lentil Vegetable Soup Recipe (That's Actually Delicious)

This easy and healthy lentil vegetable soup recipe is packed with flavor and wholesome ingredients. A perfect one-pot, vegetarian meal for any night of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1 cup brown or green lentils rinsed and drained
  • 1 14.5-ounce can diced tomatoes undrained
  • 6 cups vegetable broth low sodium
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

Main Instructions
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the dried thyme and cumin, and cook for about 30 seconds. This step toasts the spices and unlocks their full aromatic potential.
  3. Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir in the bay leaf and season with salt and pepper. Bring the soup to a boil, then reduce the heat to a low simmer.
  4. Cover the pot and let the soup simmer for 30-40 minutes, or until the lentils are tender but not mushy.
  5. Remove the bay leaf before serving. Taste the soup and adjust seasoning with additional salt and pepper if needed.

Notes

Flavor Tip: A squeeze of fresh lemon juice or a dash of balsamic vinegar stirred in at the end can brighten up the flavors beautifully.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.