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.
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)
Instructions
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.
Stir in garlic, cumin, paprika, turmeric, and thyme; cook 1 minute until fragrant.
Add crushed tomatoes; scrape up browned bits (30 seconds).
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.
Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt/acidity; add a splash of broth if too thick.
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