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Hearty Lentil Vegetable Soup

Hearty lentil vegetable soup recipe with carrots celery kale and broth
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This is a comforting, one-pot soup built on a foundation of sautéed vegetables and caramelized tomato paste for deep flavor. Packed with lentils and greens, it is a nourishing, budget-friendly meal that comes together in about an hour. A final squeeze of lemon juice brightens the entire pot.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup brown or green lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 6 cups vegetable broth
  • 2 cups chopped hearty greens (kale, spinach, or chard)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 8-10 minutes until softened.
  2. Push vegetables to the side. Add tomato paste to the cleared space and cook for 1-2 minutes until darkened, then stir into vegetables.
  3. Add garlic, thyme, and smoked paprika. Stir constantly for 30-60 seconds until fragrant.
  4. Add lentils, diced tomatoes with juices, bay leaf, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  5. Stir in chopped greens and cook until wilted, 3-5 minutes. Remove bay leaf. Turn off heat and stir in lemon juice. Season with salt and pepper.

Notes

Do not skip toasting the tomato paste (pincage) as it builds the soup’s foundational flavor. The lemon juice at the end is essential for balancing the earthy flavors. Soup thickens upon standing; add a splash of broth or water when reheating.

Nutrition

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