Quick Facts:
Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF

Introduction

Vegetable Soup should be satisfying from the first spoonful, and this Vegetable Soup uses protein-rich lentils to deliver a cozy, complete meal in one pot. If you’re tired of thin, forgettable bowls, this version simmers lentils with tomatoes, carrots, and warm spices for depth and body—no cream required. The flavor is savory with a gentle smoky-citrus lift, the texture is hearty but spoonable, and each serving is sturdy enough for lunch boxes and weeknight dinners alike. It’s ideal for families, budget-conscious meal preppers, and anyone who wants a nourishing option ready in 45 minutes without complicated steps.

Want more cozy bowls like this? Browse all our Vegetable Soup recipes.

Why You’ll Love It

• Weeknight-easy: Minimal prep, clear timing.
• Flexible: Swap what’s in your fridge without losing flavor.
• Balanced flavor: Cumin, paprika, and lemon brighten every bite.
• Great leftovers: Thickens slightly and reheats beautifully.

Vegetable Soup (Lentil & Veggie, One-Pot, 45 Minutes)

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6 servings

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Description

Cozy, protein-packed vegetable soup with lentils, tomatoes, and warm spices. Hearty yet spoonable, weeknight-easy, and totally vegan & gluten-free—ready in 45 minutes in one pot.

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Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 1 ½ cups (300 g) brown or green lentils, rinsed

• 1 can (14.5 oz/410 g) crushed tomatoes

• 6 cups (1.4 L) low-sodium vegetable broth

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• ½ tsp dried thyme or Italian seasoning

• 1 bay leaf

• ½–1 tsp fine sea salt, to taste

• ¼ tsp black pepper

• 1–2 tbsp lemon juice (to finish)

• 2 tbsp chopped parsley (to finish)

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Instructions

1. Heat oil in a 5–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt; sauté 5 minutes until onions are translucent.

2. Stir in garlic, cumin, paprika, turmeric, and thyme; cook 1 minute until fragrant.

3. Add crushed tomatoes; scrape up browned bits (30 seconds).

4. Add lentils, broth, bay leaf, pepper, and ½ tsp salt. Bring to a boil, then simmer lively, partially covered, 22–25 minutes, stirring occasionally, until lentils are tender but intact.

5. Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt/acidity; add a splash of broth if too thick.

6. Rest off heat 2 minutes before serving.

Notes

• Swaps: Red onion/shallots; add bell pepper, zucchini, kale, or potato. Red lentils cook ~10 minutes faster (soup will be creamier).

• Starch boost: Add ½ cup small pasta or cooked rice; top up broth as needed.

• Make-ahead & storage: Refrigerate 3–4 days or freeze up to 3 months. It thickens—loosen with broth when reheating.

• Lighter/Creamier: Use 1 tbsp oil and extra broth to lighten; or briefly blend 1–2 cups back into the pot / swirl in a few tbsp unsweetened coconut milk off heat.

• Toppings: Parsley/dill/scallions, chili flakes/oil, lemon, or toasted pumpkin seeds.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Global

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 ½ cups (300 g) brown or green lentils, rinsed
• 1 can (14.5 oz/410 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ½ tsp dried thyme or Italian seasoning
• 1 bay leaf
• ½–1 tsp fine sea salt, to taste
• ¼ tsp black pepper
• 1–2 tbsp lemon juice (to finish)
• 2 tbsp chopped parsley (to finish)

What each ingredient does:
Olive oil: starts flavor base • Onion/carrots/celery: savory sweetness and body • Garlic: aromatic punch • Lentils: protein and hearty texture • Crushed tomatoes: tangy backbone • Vegetable broth: carries flavors • Cumin/paprika/turmeric: warm depth and color • Thyme/bay: herbal baseline • Salt/pepper: balance • Lemon juice: brightness at the end • Parsley: fresh finish.

Must-have vs. flexible: Lentils, tomatoes, onion, broth, and salt are must-haves; celery, turmeric, and parsley are flexible.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Red onion or shallots work; add a small diced bell pepper for sweetness.
• Protein: Any brown/green lentils hold shape; if using red lentils, reduce cook time by 10 minutes.
• Veg: Add potato cubes, zucchini, or chopped kale in the last 10 minutes.
• Starch: Stir in ½ cup small pasta or cooked rice for a thicker soup—add more broth as needed.
• Fats: Use avocado oil instead of olive oil; finish with a drizzle of extra-virgin for gloss.
• Diet swaps: Already vegan and gluten-free. If adding pasta, choose GF pasta.

Budget/time savers: Use pre-chopped mirepoix, frozen diced carrots, or boxed broth; lentils need no soaking.

Equipment Notes

A 5–6 quart heavy pot or Dutch oven gives even heat and gentle simmering. A wooden spoon helps scrape fond for flavor. A small ladle makes skimming and serving easy. If you prefer a creamier finish, an immersion blender (1–2 brief pulses) thickens without losing texture. No special equipment required.

Step-by-Step

1. Sauté aromatics (5 minutes): Heat oil over medium. Add onion, carrots, and celery with a pinch of salt; cook until the onions look translucent and the edges of carrot start to soften. This builds sweetness.
2. Bloom garlic & spices (1 minute): Stir in garlic, cumin, paprika, turmeric, and thyme. Cook until fragrant. Blooming wakes up fat-soluble flavors.
3. Deglaze with tomatoes (30 seconds): Add crushed tomatoes and scrape the bottom to lift browned bits—free flavor.
4. Simmer lentils (22–25 minutes): Add lentils, broth, bay leaf, pepper, and ½ tsp salt. Bring to a boil, then reduce to a lively simmer, partially covered, stirring occasionally. Lentils are done when tender but intact.
5. Finish (1–2 minutes): Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt and acidity; add a splash of broth if too thick.
6. Rest (2 minutes): Off heat, let it settle so flavors marry and texture thickens slightly.

Doneness cues: Lentils are tender with slight bite; broth looks lightly thickened; vegetables are soft but not mushy.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and measure spices 1–2 days in advance.
• Fridge: 3–4 days in a sealed container; it thickens—loosen with broth or water.
• Freeze: Up to 3 months; cool quickly and freeze flat. Add fresh parsley and lemon after reheating.
• Reheat: Gentle stovetop or microwave with a splash of broth; stir to bring back silkiness.

How to Lighten / Make It Creamy

• Lighten: Reduce oil to 1 tbsp; add extra diced carrots or zucchini and an extra cup of broth.
• Creamy: Blend 1–2 cups of the soup and stir back in; or swirl in a few tablespoons of unsweetened coconut milk off heat. If using coconut milk, add off heat to avoid splitting.

Toppings, Garnishes & Finishes

Crunch: toasted pumpkin seeds or garlicky croutons.
Fresh: parsley, dill, or sliced scallions.
Tang/Heat: extra lemon, a few chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm flatbread, a simple green salad, or steamed green beans. For drinks, try sparkling water with lemon or a light-bodied red chilled slightly.

Scaling the Recipe

To double, use a larger pot (7–8 quarts) and add ½ cup extra broth to start; simmer a few minutes longer as volume increases. To halve, keep the same simmer time but check lentils 5 minutes early. Cool big batches quickly in shallow containers.

Nutrition & Dietary Notes

Each bowl brings plant protein and fiber from lentils plus vitamins from carrots and tomatoes. Naturally gluten-free and dairy-free. Contains no nuts unless you add seed toppings.

Troubleshooting

• Too salty? Add a splash of water or unsalted broth and a squeeze of lemon.
• Too bland? Add a pinch of salt, another squeeze of lemon, and a hit of parsley.
• Too watery? Simmer uncovered to reduce, or blend a cup and return.
• Overcooked? Add a handful of fresh greens and a drizzle of olive oil to revive texture.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced carrots and onions work well; add without thawing.
Best protein/veg swaps? Try red lentils for creamier texture; add kale, spinach, or zucchini near the end.
How do I keep it from drying out? Keep a cup of hot broth on hand to thin just before serving.
Dairy-free/gluten-free? It already is; if adding pasta, choose GF.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.

Variations

• Lemony Herb: Add zest of 1 lemon and extra dill with the parsley.
• Spicy Chipotle: Stir in 1 chopped chipotle in adobo and balance with a touch of honey or extra lemon.
• Creamy Parmesan: For non-vegan guests, finish their bowls with grated Parmesan; keep base soup vegan.

Chef Notes / Test Kitchen Tips

Salt in stages—vegetable broth varies widely. The biggest flavor leap comes from blooming spices before adding liquid and finishing with lemon. Expect a done window between 22–25 minutes, depending on lentil age and pot material.

Conclusion

This one-pot Vegetable Soup works on the busiest nights because it layers flavor fast, uses pantry staples, and packs satisfying protein. It keeps 3–4 days and reheats like a dream for lunches. If you make it, leave a comment with your favorite swap or topping and share a photo.

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