Flavor-Packed Lentil and Vegetable Soup in 30 Minutes

This Lentil and Vegetable Soup is quick, nutritious, and packed with flavor, making it the ideal meal for busy nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Lentils Rinsed
6 cups Vegetable Broth Low-sodium preferred
1 cup Fresh Broccoli Chopped
2 medium Carrots Diced
2 stalks Celery Diced
1 cup Mushrooms Diced
1 can Canned Tomatoes Drained

Seasonings and Spices

3 cloves Garlic Minced
1 medium Onion Diced
1 teaspoon Cumin
1 teaspoon Paprika
1 leaf Bay Leaf Remove before serving

Optional Add-Ins and Garnishes

1 cup Spinach or Kale Stir in before serving
1 tablespoon Lemon Juice Optional
2 tablespoons Fresh Herbs Parsley or cilantro for garnish
1 medium Avocado Optional for creaminess

Equipment

large pot
Dutch oven

Method

Step-by-Step Instructions

Prepare the ingredients by chopping the broccoli, carrots, celery, and mushrooms. Rinse lentils under cold water.
In a large pot, heat olive oil and sauté onion and garlic for 3-4 minutes until translucent.
Add chopped carrots, celery, and mushrooms. Sauté for 5-6 minutes until they start to soften.
Pour in vegetable broth and add lentils, paprika, cumin, and bay leaf. Bring to a gentle boil, then simmer for 20 minutes.
Add canned tomatoes and broccoli. Simmer for an additional 5-10 minutes, keeping broccoli crunchy.
Taste and adjust seasoning. Optionally stir in lemon juice. Remove bay leaf and serve hot with fresh herbs.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 4000IUVitamin C: 70mgCalcium: 60mgIron: 3mg

Notes

Ensure even cuts for uniform cooking and use fresh herbs for optimal flavor.

Tried this recipe?

Let us know how it was!