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Simple Lentil Vegetable Soup

This hearty lentil vegetable soup combines tender lentils with a medley of fresh vegetables, simmered in flavorful vegetable broth. It develops a cozy, rustic appearance with a slightly thickened, comforting texture, perfect for a quick, nourishing meal on busy days. The soup’s earthy aroma and vibrant colors make it both satisfying and inviting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Home-style
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup green or brown lentils rinsed
  • 2 carrots carrots peeled and diced
  • 1 onion onion diced
  • 2 stalks celery diced
  • 4 cups vegetable broth homemade or store-bought
  • 2 tablespoons olive oil extra virgin preferred
  • 1/2 teaspoon ground cumin optional, for warmth
  • 1 teaspoon dried thyme or fresh if available
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp Knife
  • Chopping board
  • Immersion blender (optional)

Method
 

  1. Begin by rinsing the lentils under cold water until the water runs clear, then set aside.
  2. Prepare your vegetables by peeling and dicing the carrots, dicing the onion, and chopping the celery into small pieces—this helps everything cook evenly and makes the soup look appealing.
  3. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and smells fragrant.
  4. Add the diced onion to the pot and cook, stirring occasionally, until it becomes translucent and starts to turn a light golden color—this takes about 5 minutes and fills the kitchen with a sweet, savory aroma.
  5. Stir in the chopped carrots and celery, cooking for another 5 minutes until they soften slightly and their colors brighten, releasing a fresh, earthy scent.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat. Add the rinsed lentils, stirring to combine everything evenly.
  7. Lower the heat to maintain a gentle simmer, cover the pot partially, and cook for 25 to 30 minutes, stirring occasionally. The lentils should become tender and start to break down, thickening the soup and filling your kitchen with a warm, earthy aroma.
  8. Once the lentils are soft and the vegetables are tender, taste the soup and season with salt, pepper, cumin, and thyme. Adjust the seasoning until it’s just right for your palate.
  9. If you prefer a creamier texture, use an immersion blender to puree part of the soup directly in the pot, blending until smooth but still with some texture remaining. Alternatively, leave it chunky for a rustic feel.
  10. Turn off the heat and let the soup sit for a few minutes to allow flavors to meld. Serve hot, garnished with a drizzle of olive oil or fresh herbs if you like.

Notes

For added richness, stir in a splash of lemon juice before serving. This soup stores well in the fridge for up to 4 days and can be frozen for longer storage. Adjust seasoning as needed, especially after reheating.