Hearty Vegetarian Lentil Soup: Simple & Nourishing (Print Version)

This hearty vegetarian lentil soup is simple to make and packed with nourishing flavors. A truly comforting bowl, perfect for any day.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 cup brown or green lentils, rinsed well
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 6 cups vegetable broth

→ Flavor Builders

09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - 1 tsp ground cumin

→ Seasonings & Finishing

12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - 1 tbsp fresh lemon juice

→ Garnish

15 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get your mise en place on! Dice that onion, slice those carrots and celery. Mince the garlic. I always make a mess with onion peels, it's just part of the process, right? Rinse your lentils really well under cold water until the water runs clear. This is where I usually grab an extra paper towel because, honestly, veggies just love to roll off the cutting board when I'm in a hurry. You want everything ready to go because once you start sautéing, things move quickly.
02 - Heat a good glug of olive oil in a large pot or Dutch oven over medium heat. Add your diced onion, carrots, and celery. Sauté them until they're soft and translucent, about 8-10 minutes. This is where your kitchen starts smelling absolutely divine! I always get a little impatient here, but trust me, letting these veggies really soften builds the foundation for all that rich flavor in our hearty vegetarian lentil soup. Don't rush it, or your soup just won't have that deep, developed taste.
03 - Toss in the minced garlic, dried thyme, and ground cumin. Stir constantly for about a minute until fragrant. Oh, that smell! It's pure magic. Be careful not to burn the garlic here; it can turn bitter so fast, and that’s a mistake I’ve made too many times. Immediately add the canned diced tomatoes (juices and all!) and the rinsed lentils. Give it all a good stir, scraping up any bits from the bottom of the pot. This little step is crucial for flavor development.
04 - Pour in the vegetable broth and tuck in the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender. This is the part where I usually wander off and forget about it for a bit, only to be drawn back by the incredible aroma filling the house. Give it a stir every now and then to make sure nothing's sticking. You want those lentils to be soft but still hold their shape, not turn into a mushy mess.
05 - Once the lentils are tender, remove the bay leaf (don't forget this part, it's not fun to bite into!). Taste the soup and season generously with salt and freshly ground black pepper. This is where you make it <i>yours</i>. Does it need more salt? A little more pepper? I always taste, add, stir, and taste again. Sometimes, I find it needs a tiny pinch of sugar to balance the acidity from the tomatoes, but that's just a personal preference. Don't be shy with the seasoning!
06 - Stir in the fresh lemon juice. Honestly, this brightens up the whole hearty vegetarian lentil soup in a way you wouldn't expect. Ladle the soup into bowls, and garnish with a generous sprinkle of fresh chopped parsley. Serve it hot, maybe with a crusty piece of bread for dipping. This final step, the squeeze of lemon and fresh herbs, really elevates it from "good" to "wow, that's incredible!" It’s a simple addition but it makes such a difference.

# Notes:

01 - Always rinse your lentils thoroughly, or you might get an unwelcome crunchy surprise!
02 - This soup tastes even better the next day, so don't be afraid to make a big batch for leftovers.
03 - If you don't have fresh parsley, a sprinkle of dried oregano at the end adds a nice touch.
04 - A drizzle of good quality olive oil just before serving adds a lovely richness and sheen.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Cutting board
03 - Knife
04 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 7g
Total Carbohydrate: 35g
Protein: 15g

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