Lentil Vegetable Soup (Easy!) Recipe

I’m so excited to share this Lentil Vegetable Soup (Easy!) Recipe with you because it’s one of those dishes that feels like a warm hug in a bowl. Whether you’re coming home on a chilly evening or just want a wholesome meal that’s both nourishing and satisfying, this soup hits the mark every single time. I love how it’s packed with veggies and hearty lentils that bring both texture and wholesome nutrition without any fuss.

When I first tried this recipe, I was amazed by how simple ingredients—onions, carrots, celery, and lentils—could transform into something so comforting and rich in flavor. You’ll find that this soup is forgiving if you need to swap vegetables or tweak the thickness, making it your go-to option for busy weeknights or meal prepping for the week ahead.

this …

Ingredients You’ll Need

This Lentil Vegetable Soup (Easy!) Recipe relies on fresh produce and simple pantry staples that come together beautifully. Each ingredient plays a role in building layers of flavor while keeping it wholesome and comforting.

• Yellow onion: Adds sweetness and depth; sauté until translucent for the best flavor base.
• Celery stalks: Provides crunchy texture and a subtle earthiness to balance the soup.
• Large carrot: Sweetness and color that brighten each spoonful.
• Mushrooms: Bring an umami richness that makes the broth more satisfying.
• White potato: Adds creaminess and heartiness without extra cream.
• Garlic cloves: Essential for aroma and a little kick.
• Can of diced tomatoes: Adds acidity and a touch of sweetness; fire-roasted varieties boost smoky undertones.
• Vegetable broth: The flavorful liquid base; go for low sodium so you can control the salt.
• Green or brown lentils: The star of the show—protein-packed and filling with a lovely texture.
• Italian seasoning: A blend of herbs that brings herby warmth without needing fresh herbs.
• Fresh baby spinach (optional): Stirred in at the end for a nutrient boost and vibrant color.

Variations

I love making this Lentil Vegetable Soup (Easy!) Recipe my own by switching up the veggies or sneaking in extras for more nutrition. You can easily tweak the recipe to suit your mood or what’s in season, and it still tastes amazing!

• Add Some Heat: I sometimes throw in a pinch of red pepper flakes or a diced jalapeño for a little kick—my family goes crazy for the subtle spice.
• Different Greens: Swap spinach for kale or swiss chard depending on what you have, just stir them in near the end to keep their texture.
• Veggie Swaps: I’ve swapped mushrooms for zucchini or added green beans for extra crunch without changing the cooking time much.
• Thicker or Thinner: If you prefer a lighter soup, reduce the lentils to ¾ cup; for a fuller stew-like feel, stick with one cup or even a little more.

How to Make Lentil Vegetable Soup (Easy!) Recipe

Step 1: Prepare and Chop Your Veggies

Start by dicing the yellow onion, carrot, and celery finely—these three veggies form the flavor base, so chop them evenly to help them cook at the same rate. Next, dice the mushrooms and potato into bite-sized pieces. I find prepping everything ahead makes the cooking process smooth and stress-free.

Step 2: Sauté the Base Vegetables

In a large stockpot over medium-high heat, add the onion, carrot, and celery. I personally avoid oil by sautéing with about 3 tablespoons of water or vegetable broth, adding more if needed so nothing sticks or burns. Sauté for about 7-8 minutes until the onion turns translucent and the veggies start to soften—that’s when the soup starts smelling amazing.

Step 3: Add Garlic, Mushrooms, Potato, and Seasoning

Minced garlic comes next—add it to the pot along with the diced mushrooms, potato, and Italian seasoning. Stir well to combine and sauté everything together for about 2-3 minutes. You’ll want the mushrooms to soften slightly and the garlic to become fragrant, but be careful not to let the garlic burn.

Step 4: Add Liquids and Lentils, Then Simmer

Pour in the diced tomatoes (drained or with juice—the fire-roasted ones really add a smoky flavor), the vegetable broth, and rinsed lentils. Turn up the heat and bring everything to a gentle boil. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy. This step is crucial; don’t rush it, as the lentils soften and the flavors meld together here.

Step 5: Stir in Spinach and Season to Taste

Right before serving, roughly chop the baby spinach and stir it into the hot soup. It wilts quickly and adds a fresh pop of color and nutrients. Finally, season with salt and pepper to your liking. I usually start light and adjust at the end, since the broth can vary in saltiness.

How to Serve Lentil Vegetable Soup (Easy!) Recipe

Garnishes

I love topping this soup with a sprinkle of fresh parsley or cilantro—they add a bright freshness that lifts all the flavors. Sometimes I go for a pinch of red pepper flakes to bring subtle heat or a drizzle of olive oil for richness. Parmesan cheese is a family favorite too if you’re not keeping it vegan.

Side Dishes

For sides, I usually grab some crusty bread or toasted baguette slices to dunk in the soup—so good! Sometimes a simple green salad dressed with lemon pairs beautifully to balance the heartiness of the lentils.

Creative Ways to Present

When I’ve hosted cozy dinners, I love serving this soup in wide shallow bowls garnished with herb sprigs and a swirl of cream or vegan yogurt. Adding colorful microgreens or a dollop of pesto on top makes it feel really special without much extra effort.

Make Ahead and Storage

Storing Leftovers

I always store leftover Lentil Vegetable Soup (Easy!) Recipe in airtight containers in the fridge where it keeps beautifully for 4-5 days. The flavors actually deepen overnight, so leftovers taste even better sometimes. Just give it a good stir before reheating.

Freezing

Freezing this soup works like a charm—I portion it out into freezer-safe containers or bags. Lentils and veggies freeze well, and when you thaw it, the texture is still great. Just avoid freezing with spinach; I add fresh greens when reheating after thawing.

Reheating

To reheat, I warm the soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, I add a splash of water or broth to loosen it up. Adding fresh spinach or herbs at this stage refreshes the flavor and texture.

FAQs

Final Thoughts

This Lentil Vegetable Soup (Easy!) Recipe holds a special place in my kitchen because it’s reliable, healthful, and delicious every single time. I love how easy it is to nourish my family with something warm and simple after a busy day. I really hope you give this recipe a try—it’s the kind that you’ll want to keep coming back to, whether for a quick lunch, cozy dinner, or batch cooking for the week ahead.

Print