Vegetable Lentil Soup is a warm, healthy dish made with tender lentils, carrots, celery, and tomatoes. It’s simple to make and perfect for cozy days when you want a nutritious meal.
I like to add a dash of lemon juice at the end—it brightens the flavors. Sometimes I sneak in a little spinach for extra greens!
For a quick option, I cook the soup in a pressure cooker. It saves time and makes the lentils super soft and delicious.
Ingredients & Substitutions
Red lentils: These cook quickly and become soft, giving the soup its hearty texture. I recommend rinsing them well to remove dirt. If you don’t have red lentils, yellow lentils are a good substitute—they cook similarly.
Carrots: They add natural sweetness and color. For a milder flavor, try parsnips instead. I like chopping them small for quicker cooking; larger pieces can be used for chunkier texture.
Celery: It provides a fresh, slightly bitter note. If you’re out, chopped fennel can add a similar aromatic touch. Always chop into small pieces so it softens in the simmering process.
Onion: Adds depth and flavor. Yellow or sweet onions are best, but shallots can be used for a milder taste. Add early so they soften nicely and dissolve into the broth.
Vegetable broth: It forms the soup’s liquid base. Use low-sodium broth to control salt or try chicken broth if you prefer a richer flavor. Homemade broth makes it even tastier!
How do I better chop vegetables evenly?
I keep my knife sharp and use a stable cutting board. Cut vegetables into uniform pieces for even cooking. Cut with a rocking motion and hold the veggie steadily with your fingertips tucked in. Practice makes perfect, so take your time.
- Make sure your knife is sharp for safety and control.
- Slice vegetables into similar-sized pieces, about ¼ to ½ inch thick.
- Keep the cutting motion steady, slicing down smoothly.
- Hold the veggie with your fingertips curled under to protect them.
How to Make Vegetable Lentil Soup?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Dry Goods
- 1 cup dried lentils, rinsed
Liquids and Seasonings
- 6 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
How Much Time Will You Need?
10 minutes prep + 35 minutes cooking = 45 minutes total
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, and mince the garlic. Gather all ingredients before starting.
2. Sauté aromatics
Heat a large pot over medium heat. Add a bit of oil and cook onion, carrots, and celery for 5-7 minutes until soft. Add garlic and cook for another 1 minute.
3. Add lentils and seasonings
Stir in the lentils, thyme, salt, and pepper. Cook for 1-2 minutes to toast the spices slightly.
4. Pour in broth and cook
Add vegetable broth. Bring to a boil, then lower heat and let it simmer. Cook uncovered for 30-35 minutes until lentils are tender.
5. Finish the soup
Taste and add more salt or pepper if needed. Optional: blend part of the soup for a creamier texture. Serve hot.
