Name: Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils, rinsed; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon ground cumin; ½ teaspoon turmeric; 1 bay leaf; 2 tablespoons olive oil; Salt and pepper, to taste; Juice of ½ lemon; Fresh parsley or cilantro, chopped (for garnish)

This hearty vegetarian lentil soup is a comforting, nutrient-rich meal perfect for any night of the week. Packed with protein-rich lentils, fresh vegetables, and warming spices, it’s a healthy and satisfying option for dinner. Easy to customize with your favorite flavors, this soup is wholesome, budget-friendly, and simple to prepare.

Recipe Tips and Tricks

Rinse Lentils Thoroughly: Washing lentils removes dirt and helps them cook evenly.
Cook Low and Slow: Letting the soup simmer allows the flavors to meld together beautifully.
Use Homemade Broth: If possible, a homemade vegetable stock enhances the taste significantly.
Spice It Up: Add a pinch of red chili flakes or smoked paprika for extra depth.
Blending Tip: For a creamier texture, blend a portion of the soup and mix it back in.

Why You’ll Love This Recipe

This vegetarian lentil soup is a warm, satisfying bowl of comfort food loaded with plant-based protein, fiber, and vitamins. It’s versatile, making it easy to adapt to various dietary preferences and seasonal ingredients. Whether you’re meal-prepping or looking for a quick weeknight dinner, this recipe is fuss-free, delicious, and nourishing. The balance of spices and vegetables makes it irresistible, while its affordability ensures it’s a staple for any kitchen.

Yield: 6 servings

Vegetarian Lentil Soup

A hearty, healthy vegetarian lentil soup packed with fresh vegetables, warming spices, and protein-rich lentils for ultimate comfort.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

1 cup green or brown lentils, rinsed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
½ teaspoon turmeric
1 bay leaf
2 tablespoons olive oil
Salt and pepper, to taste
Juice of ½ lemon
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Add Garlic and Spices: Stir in garlic, ginger, cumin, turmeric, and a pinch of salt. Cook for another minute, letting the spices bloom.
Combine Lentils and Tomatoes: Add lentils and diced tomatoes to the pot. Stir to combine with the aromatics.
Pour in Broth: Add vegetable broth and bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes or until the lentils are tender.
Finish with Lemon: Remove the bay leaf, then stir in the lemon juice. Adjust seasoning with salt and pepper.
Serve and Garnish: Ladle the soup into bowls, sprinkle with fresh parsley or cilantro, and serve warm with crusty bread.

Notes

Taste-test the soup after simmering and adjust seasoning as needed.
For a thicker soup, mash some lentils against the pot or blend a portion with an immersion blender.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 541mgCarbohydrates 19gFiber 4gSugar 8gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Lentils: Use green or brown lentils for a hearty texture. Red lentils work too but result in a softer consistency.
Vegetables: Onions, carrots, and celery form the flavor base, while tomatoes add acidity and depth.
Garlic and Ginger: These enhance the soup’s aromatic profile.
Vegetable Broth: Use low-sodium broth for better control of salt levels.
Spices: Cumin, turmeric, and bay leaves provide warmth and earthiness.
Fresh Herbs: A sprinkle of parsley or cilantro brightens the dish before serving.
Olive Oil: For sautéing the veggies, adding a subtle richness.

Variations and Substitutions

Add Greens: Stir in spinach, kale, or Swiss chard during the last 5 minutes of cooking for added nutrition.
Coconut Milk: For a creamy twist, mix in half a cup of coconut milk toward the end.
Different Legumes: Substitute lentils with split peas or chickpeas for a unique flavor and texture.
Spice Variations: Try curry powder or garam masala for a more aromatic profile.
Protein Boost: Add cooked quinoa or tofu for additional protein.

Storage Options

Refrigerator: Store the soup in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion Control: Freeze in single-serving portions for easy grab-and-go meals.