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Hearty Lentil Vegetable Soup

Hearty lentil vegetable soup with kale and crusty bread for dipping.
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This is a comforting and flavorful soup that builds deep, restaurant-quality flavor with simple pantry staples. It’s a complete, nourishing meal that simmers to perfection in about an hour.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 cup brown or green lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 large potato, diced
  • 2 cups chopped hearty greens (kale, spinach, or chard)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or lemon juice, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  2. Add garlic, tomato paste, thyme, and smoked paprika. Stir constantly for 1 minute until fragrant.
  3. Stir in lentils, diced tomatoes with juices, vegetable broth, and bay leaves. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes.
  4. Add the diced potato to the pot. Continue simmering for 15-20 minutes, until lentils and potatoes are tender.
  5. Stir in the chopped greens and cook until wilted, 3-5 minutes. Remove bay leaves. Season generously with salt and pepper. Serve with fresh parsley or a squeeze of lemon juice.

Notes

Soup thickens as it sits; add broth or water when reheating. Freezes well for up to 3 months. For a creamier texture, stir in a splash of coconut milk at the end.

Nutrition

Find it online: https://harmonymeal.com/hearty-lentil-vegetable-soup-3/