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Lentil Vegetable Soup

This hearty and nutritious lentil vegetable soup is perfect for chilly evenings and easy to prepare for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dried lentils rinsed
  • 6 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup green beans chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups spinach or kale roughly chopped
  • 1 tablespoon lemon juice optional

Equipment

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

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion and minced garlic until fragrant, about 3-4 minutes.
  3. Add the carrots, celery, and bell pepper to the pot. Cook for an additional 5 minutes until the vegetables soften slightly.
  4. Stir in the ground cumin and smoked paprika, allowing the spices to bloom for about 1 minute.
  5. Add the rinsed lentils and vegetable broth to the pot. Stir well to combine.
  6. Add the can of diced tomatoes with their juices to the pot.
  7. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
  8. Stir in the chopped green beans and spinach or kale. Cook for an additional 5 minutes until the greens wilt.
  9. Remove from heat and stir in the lemon juice if using.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.