Easy Lentil Veggie Soup Recipe That Warms You to the Core

Ingredients

• 190 g (1 cup)brown or green lentils, rinsed
• 2 mediumcarrots, diced
• 2 stalkscelery, diced
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1 candiced tomatoes, drained
• 60 g (2 cups)spinach or kale, chopped
• 2 mediumpotatoes, diced (optional)
• 2 leavesbay leaves
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 15 g (¼ cup)fresh parsley or coriander, chopped
• 950 ml (4 cups)low-sodium vegetable stock
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, then cook for 5–7 minutes, stirring occasionally, until softened and the onion is translucent.

2. 2

   Add the aromatics

   Stir in the garlic, cumin, smoked paprika and bay leaves. Cook for 1–2 minutes, until fragrant.

3. 3

   Bring to a boil

   Add the rinsed lentils, drained tomatoes and vegetable stock, then stir to combine. Raise the heat until the soup reaches a gentle boil, then turn the heat down to low.

4. 4

   Simmer the soup

   Cover the pot and simmer gently for 25–30 minutes, stirring occasionally to prevent sticking, until the lentils are tender but not mushy.

5. 5

   Wilt the greens

   Remove the lid and stir in the spinach or kale. Cook for another 2–3 minutes, until the greens have wilted.

6. 6

   Season and serve

   Taste the soup and add salt and pepper as needed. Ladle into bowls and finish with the chopped parsley or coriander.

What is lentil vegetable soup?

Lentil soup is a familiar, adaptable dish made in many food traditions, with lentils simmered in a savoury liquid until tender. This version brings together brown or green lentils, everyday vegetables, tomatoes and leafy greens.

Cumin and smoked paprika give the broth warmth, while fresh herbs brighten it just before serving. The result is a substantial soup that works as a simple meal on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 16g protein, 55g carbs, 7g fat.

Lentils and vegetables provide most of the carbohydrates, while lentils are also the main source of protein. Olive oil contributes most of the fat; serve the soup with a side of vegetables or salad for a balanced plate.

The ingredients that build flavour

Vegetable base: onion, carrots and celery soften first, giving the soup a savoury foundation. Dicing them to a similar size helps them cook evenly.

Seasoning: garlic, cumin, smoked paprika and bay leaves go in before the liquid, so their aromas have a moment to develop in the pot.

Finishing greens: spinach or kale adds colour and a fresh contrast to the earthy lentils. Parsley or coriander is added at the end for a lively finish.

Getting tender lentils

Rinsing: rinse the lentils before adding them to the pot. This removes any loose debris and leaves them ready to cook.

Gentle simmer: once the soup reaches a gentle boil, reduce the heat and keep it at a low simmer. Stir occasionally so lentils do not catch on the bottom of the pot.

Doneness: begin checking near the end of the 25–30 minute simmer. The lentils should be tender while still holding their shape.

Timing the greens

Add the spinach or kale only after the lentils have simmered. The recipe gives the greens 2–3 minutes to wilt, so they retain more of their colour and texture than if they simmered for the full cooking time.

If using kale, chop it into manageable pieces; spinach can be left in larger leaves or chopped as listed. Stir either through the hot soup until wilted.

Optional potatoes

The ingredient list includes diced potatoes as an option, but the method does not specify when to add them. For this version, leave them out unless you are prepared to adapt the cooking method.

If you do include them, account for their additional cooking time and check that they are tender before serving.

Serving ideas

Serve the soup hot in bowls, finished with chopped parsley or coriander. Bread is a useful accompaniment for soaking up the broth.

For a more filling meal, pair it with a simple salad or another side you enjoy. Taste and adjust the salt and pepper in each portion as needed.

Recipe notes & tips

• Rinse the lentils before cooking and pick out any debris.
• Keep the soup at a gentle simmer rather than a rolling boil.
• Stir occasionally during simmering to stop the lentils sticking.
• Add the greens near the end so they only cook for 2–3 minutes.
• Taste for seasoning before serving, as the stock may already contain salt.

Variations

• Choose your lentils: brown or green lentils both suit this soup; cook until tender but still intact.
• Use kale: swap in chopped kale for spinach and cook until wilted.
• Add potatoes: include the optional diced potatoes, allowing for their extra cooking time.
• Change the herbs: use either parsley or coriander to garnish, as listed.
• Adjust the paprika: use less smoked paprika for a milder smoky flavour.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can break up the lentils; lower the heat after the soup reaches a gentle boil.
• Skipping the stir: lentils can stick to the bottom; stir occasionally while they simmer.
• Overcooking the lentils: check them during the final minutes and stop when they are tender but not mushy.
• Adding greens too early: they can lose their fresh texture; stir them in only for the final 2–3 minutes.
• Leaving out seasoning: taste before serving and add salt and pepper as needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water or stock if the soup has thickened.

Frequently asked questions