Make this hearty vegetarian lentil soup, a simple, one-pot, pantry staple meal perfect for a cozy dinner or healthy meal prep.
Author:izzyrossi
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup brown or green lentils, rinsed
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
1 teaspoon salt, or to taste
1 tablespoon red wine vinegar (optional, for brightness)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic, thyme, cumin, and oregano. Cook for 1 minute until fragrant.
Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and bay leaf.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Remove the bay leaf. Stir in the salt and red wine vinegar, if using. Taste and adjust salt as needed.
Serve this comforting soup hot, perhaps with crusty bread.
Notes
For a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot with a spoon before serving.
This healthy lentil soup freezes well for future meal prep. Cool completely before transferring to airtight containers.
If you prefer a richer flavor, substitute half of the vegetable broth with water and use a bouillon cube for depth.