Lentil Vegetable Soup

Every time the temperature drops and the wind howls outside, I find myself yearning for a warm bowl of comfort, and that’s when I turn to my go-to dish: Lentil Vegetable Soup. There’s something incredibly soothing about a hearty soup filled with vibrant vegetables and protein-packed lentils. It reminds me of cozy nights spent with family, gathered around the table, sharing stories and laughter. This soup is not just a meal; it’s a hug in a bowl that nourishes both the body and soul.

As the aroma of simmering vegetables wafts through the house, memories come flooding back of my grandmother stirring a pot on the stove, her patience evident as each ingredient melded into something magical. The beautiful colors of the diced tomatoes, vibrant spinach, and the earthy tones of the lentils create a feast for the eyes before the first spoonful even reaches your mouth. I love how versatile Lentil Vegetable Soup is; you can easily customize it based on what you have at home, making it a fantastic choice for any season.

This soup brings warmth and comfort, whether it’s a chilly winter evening or a cozy dinner with friends. It’s packed with nutrients, making it not only delicious but also healthy. You can serve it alone or pair it with crusty bread for a complete meal. I often find myself doubling the recipe so I can enjoy it as leftovers for lunch throughout the week. There’s nothing like having a quick and tasty meal ready to go, just waiting for a busy day!

So, if you’re in need of some warmth and comfort, I encourage you to whip up a batch of Lentil Vegetable Soup. You won’t just be feeding your body; you’ll be filling your heart with love and comfort.

Lentil Vegetable Soup Shopping List

The philosophy behind the ingredients in Lentil Vegetable Soup lies in their simplicity and nourishing qualities. Each component plays a critical role in building flavor and nutrition. The lentils serve as the protein base, while the various vegetables provide fiber, vitamins, and a burst of color. Together, they create a comforting and hearty dish that warms both the body and soul.

• ½ medium onion, diced (optional): Adds a depth of flavor and sweetness to the soup.
• 2 medium Russet potatoes, scrubbed clean and cut into 1-inch chunks: These lend creaminess and bulk, making the soup more filling.
• 1 cup red lentils, rinsed and drained: A great source of protein that cooks quickly and adds a lovely texture.
• 2 cups Lima beans, or 1 (15-ounce) can Lima beans, drained: Adds creaminess and a unique flavor.
• 1 cup corn, or 1 (15-ounce) can niblet corn, drained: Sweet bursts of flavor complement the soup.
• 2 cups carrots, sliced, or 1 (15-ounce) can carrots, drained: These add natural sweetness and vibrant color.
• 1 pound tomatoes, peeled and diced, or 1 (15-ounce) can diced tomatoes: Provides acidity and richness to balance the flavors.
• 4 cups vegetable broth: The flavorful base that ties everything together.
• 4 cups water: Helps adjust the consistency of the soup.
• 2 cups spinach, or 1 package frozen and thawed spinach: Adds nutrients and freshness.
• 1 teaspoon kosher salt: Enhances the natural flavors of the ingredients.
• ½ teaspoon ground black pepper: Adds warmth and a hint of spice.
• Pinch cayenne pepper, optional: For those who enjoy a little kick.

The Process for Making Lentil Vegetable Soup

Making Lentil Vegetable Soup is a straightforward process that fills your kitchen with mouthwatering aromas. Whether you opt for the stovetop, slow cooker, or Instant Pot method, you’ll find it easy and rewarding.

1. Start by adding all ingredients except for the chopped spinach to a large Dutch oven or pot over medium-low heat. Stir everything together, allowing the vegetables and lentils to mingle. As they cook, keep an eye on the pot, stirring occasionally to avoid sticking. You’ll want everything to simmer gently, allowing the flavors to deepen. About halfway through cooking, the lentils will start softening, and the vegetables will become tender. This should take around 45 minutes.
2. When the soup is nearing completion, about ten minutes before serving, remove the lid and fold in the chopped spinach. You’ll see it wilt beautifully from the heat of the soup. This addition of greens not only boosts the nutrition but also adds a lovely pop of color. Taste your soup and adjust the seasonings as needed. A sprinkle of salt or pepper can make all the difference!
3. For the slow cooker method, gather all your ingredients (minus the spinach) and place them in the slow cooker. Cover it up, and set the timer for four hours on high or six to eight hours on low. The longer cooking time will let the flavors deepen, and the lentils will become perfectly tender.
4. Similar to the stovetop method, stir in the spinach about ten minutes before serving. Enjoy the warm aroma that fills your kitchen as you wait for your soup to be ready.
5. If you’re short on time, use the Instant Pot. Add all ingredients excluding the spinach to the pot and use the “Soup” button to cook for about thirty minutes. After the cooking cycle ends, allow the pressure to release naturally for the best flavor. Stir in the spinach immediately after opening the lid, letting it wilt before serving. It’s a quick and easy method, perfect for busy evenings.
6. Serve your Lentil Vegetable Soup warm and enjoy the comforting flavors. Pair it with some crusty bread or a simple salad for a complete meal. You’ll find that this soup not only satisfies your hunger but also warms your heart!

Tips and Variations

When it comes to Lentil Vegetable Soup, there are so many ways to customize it to your liking. Here are some tips:

• Storage: This soup lasts in the fridge for up to a week. Store it in an airtight container for optimal freshness.
• Freezing: You can freeze the soup for up to three months. Just make sure to let it cool completely before transferring to a freezer-safe container.
• Pairing: Serve with crusty bread, a side salad, or grilled cheese for a comforting meal.
• Variations: Consider adding different vegetables like zucchini or bell peppers. You can also experiment with spices like cumin or coriander for an extra flavor kick.
• Serving Size: This recipe makes a generous batch, perfect for family dinners or meal prep throughout the week.

Pairing Suggestions for Lentil Vegetable Soup

When it comes to serving Lentil Vegetable Soup, the options are endless. Here are some ideas to elevate your meal:

• Crispy Bread: A slice of crusty baguette or sourdough pairs beautifully with the soup, perfect for dipping.
• Salads: A fresh garden salad with a tangy vinaigrette complements the warmth of the soup, offering a refreshing contrast.
• Cheese Toast: Top some bread with cheese and broil it until bubbly for a delightful side.
• Occasion Pairing: This soup is perfect for winter gatherings, cozy dinners, or as a hearty lunch during busy weekdays.
• Seasonal Variations: In the fall, you could add pumpkin for an autumn twist, or in the summer, fresh herbs can brighten the dish.

FAQ

Conclusion

Lentil Vegetable Soup is a delightful and nourishing dish that warms you from the inside out. The combination of protein-rich lentils and various vegetables not only makes for a delicious meal but also provides essential nutrients. I encourage you to give this recipe a try; it’s perfect for chilly nights or any time you need a comforting bowl of goodness. You’ll love how satisfying and easy it is to prepare!

Lentil Vegetable Soup

The ultimate comfort food, Lentil Vegetable Soup is hearty, nourishing, and bursting with flavor. Packed with vibrant vegetables and protein-rich lentils, it’s the perfect dish for a cozy night in. Make this easy weeknight dinner and enjoy its warmth and deliciousness tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Soups

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ½ medium onion diced (optional)
• 2 medium Russet potatoes scrubbed clean and cut into 1-inch chunks
• 1 cup red lentils rinsed and drained
• 2 cups Lima beans or 1 (15-ounce) can Lima beans, drained
• 1 cup corn or 1 (15-ounce) can niblet corn, drained
• 2 cups carrots sliced, or 1 (15-ounce) can carrots, drained
• 1 pound tomatoes peeled and diced, or 1 (15-ounce) can diced tomatoes
• 4 cups vegetable broth
• 4 cups water
• 2 cups spinach or 1 package frozen and thawed spinach
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• pinch cayenne pepper optional

Equipment

• Slow Cooker
• Cutting Board
• Saucepan
• Wooden Spoon
• Oven
• Chef's Knife
• Peeler
• Instant Pot

Method

 

1. Add all ingredients except chopped spinach to a Dutch oven set over medium-low heat. Simmer until all of the vegetables and lentils are tender, about 45 minutes. About 10 minutes before serving, remove the lid of the Dutch oven and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.
2. Add all ingredients except chopped spinach to the slow cooker. Cover and set the timer for 4 hours on high setting or 6 to 8 hours on low setting. About 10 minutes before serving, remove the lid of the slow cooker and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.
3. Add all ingredients except chopped spinach to the Instant Pot. Use “Soup” button and cook 30 minutes. When done and the pressure releases, remove the lid to the Instant Pot and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste. Serve warm.

Notes

• Storage: This soup lasts in the fridge for up to a week. Store it in an airtight container for optimal freshness.
• Freezing: You can freeze the soup for up to three months. Just make sure to let it cool completely before transferring to a freezer-safe container.
• Pairing: Serve with crusty bread, a side salad, or grilled cheese for a comforting meal.
• Variations: Consider adding different vegetables like zucchini or bell peppers. You can also experiment with spices like cumin or coriander for an extra flavor kick.
• Serving Size: This recipe makes a generous batch, perfect for family dinners or meal prep throughout the week.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.