Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic and cook for 1 minute. Add cumin, smoked paprika, thyme, and rosemary. Stir for 30 seconds.
- Add lentils, potatoes, diced tomatoes, and broth. Season with salt and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until lentils and potatoes are tender.
- Stir in spinach or kale if using, and cook for 5 minutes more.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- For a thicker texture, mash some of the soup with a spoon or use an immersion blender.
- Swap greens, add grains, or stir in lemon juice for variation.
- Great for freezing—just leave out the greens until reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg