Cozy Vegetable Lentil Soup Recipe

Introduction

This Cozy Vegetable Lentil Soup is a comforting bowl full of wholesome vegetables and hearty lentils. It’s simple to make, warming, and perfect for chilly days when you want something flavorful and nutritious.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 rib celery, chopped
• 3 cloves garlic, grated
• 1 teaspoon paprika
• 1 cup dried lentils (green or brown), rinsed
• 6 cups chicken broth or vegetable broth
• 2 cans crushed tomatoes (15 oz / 400 g each)
• 1½ teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt, or more to taste
• Black pepper to taste
• ½ pound spinach
• Juice of 1 lemon

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery, cooking for about 5 minutes while stirring often, until the onion softens.
2. Step 2: Add the grated garlic and paprika to the pot, cooking for 1 minute more until fragrant.
3. Step 3: Rinse the lentils well, checking for any small stones, then add them to the pot with the chicken or vegetable broth, crushed tomatoes, oregano, salt, red pepper flakes, and black pepper.
4. Step 4: Bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender.
5. Step 5: For a creamier texture, blend a few cups of soup and stir it back in. Skip this step if you prefer a chunky soup.
6. Step 6: Stir in the spinach and cook just until wilted. If the soup seems too thick, add a little water or broth to reach your desired consistency.
7. Step 7: Taste and adjust the seasoning as needed. Finish by stirring in the fresh lemon juice. Serve warm with crusty bread.

Tips & Variations

• Use vegetable broth to make this soup vegan and vegetarian friendly.
• For extra protein, add cooked sausage or diced chicken before simmering.
• Swap spinach for kale or Swiss chard for a different leafy green option.
• Blend only half the soup if you enjoy some texture but want a bit of creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it’s too thick. This soup also freezes well; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Yes, green or brown lentils work best as they hold their shape well during cooking. Red lentils tend to break down quickly and will create a different texture.

How can I make this soup spicier?

Increase the amount of red pepper flakes or add a pinch of cayenne pepper while cooking. Adding a diced jalapeño with the vegetables also gives a nice kick.

Cozy Vegetable Lentil Soup Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

A cozy and hearty vegetable lentil soup packed with nutritious ingredients like carrots, celery, spinach, and lentils, simmered to perfection in a flavorful broth with tomatoes and spices. Perfect for a comforting meal that’s both healthy and satisfying.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 rib celery, chopped
• 3 cloves garlic, grated
• ½ pound spinach

Dry Ingredients and Seasonings

• 1 cup dried lentils (green or brown), rinsed
• 1 teaspoon paprika
• 1½ teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt, or more to taste
• Black pepper, to taste

Liquids and Others

• 6 cups chicken broth or vegetable broth
• 2 cans crushed tomatoes (15 oz / 400 g each)
• 1 lemon, juiced

Instructions

1. Build the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery. Cook for about 5 minutes, stirring frequently until the onion softens. Then add the grated garlic and paprika, cooking for another minute until fragrant.
2. Simmer the lentils: Rinse 1 cup of dried lentils thoroughly and check for any debris. Add the lentils to the pot with 6 cups of broth, two cans of crushed tomatoes, dried oregano, salt, red pepper flakes, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender.
3. Make it creamy: For a creamier consistency, blend a few cups of the soup and stir it back into the pot. This step is optional; you can skip blending if you prefer a chunkier texture.
4. Add spinach and serve: Stir in the spinach and cook just until it wilts. If the soup gets too thick, add a little water or additional broth to reach your desired consistency. Taste the soup and adjust the seasoning if needed. Finish by squeezing in fresh lemon juice. Serve the soup warm with crusty bread.

Notes

• You can use either chicken broth or vegetable broth to make this soup vegetarian-friendly.
• Blending some of the soup is optional but gives a lovely creamy texture without adding cream.
• Adjust red pepper flakes and salt to taste for your desired spice and seasoning level.
• This soup can be stored refrigerated for up to 4 days and freezes well for longer storage.
• Serve with crusty bread for a complete, comforting meal.

Keywords: vegetable lentil soup, cozy soup, healthy lentil soup, easy soup recipe, vegetarian soup, hearty soup