Hearty Vegetable Lentil Soup Recipe
Recipe shopping list — copy the items into Valedo.
Makes 6 hearty bowls. Brown lentils hold their shape while the vegetables become tender.
Ingredients
Olive oil
2 tbsp
Yellow onion
Diced.
1 large
Carrots
Diced.
3 medium
Celery
Diced.
3 stalks
Garlic
Minced.
3 cloves
Dried thyme
1 tsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Black pepper
1/2 tsp
Dry brown lentils
Rinsed.
1 1/2 cups
Diced tomatoes
14.5 oz
Low-sodium vegetable broth
6 cups
Water
2 cups
Bay leaf
1
Chopped kale
4 cups
Lemon juice
2 tbsp
How to make it
- Heat the oil in a large pot over medium heat. Cook the onion, carrots, and celery for 7 minutes.
- Add the garlic, thyme, cumin, salt, and pepper and cook for 30 seconds.
- Add the lentils, tomatoes, broth, water, and bay leaf. Bring to a simmer and cook uncovered for 30 to 35 minutes, until the lentils are tender.
- Discard the bay leaf. Stir in the kale and cook for 5 minutes, then stir in the lemon juice.
Who this list is for
This list is for home cooks who want to prepare a filling, nutritious vegetable lentil soup that serves six. It’s ideal if you’re looking for a plant-based meal with pantry staples and fresh produce. If you’re cooking for a family or meal prepping for the week, this recipe keeps well and uses common ingredients.
How to use this list
Gather all ingredients before you start. Begin by chopping the yellow onion, carrots, and celery. Measure out the olive oil, dried thyme, ground cumin, kosher salt, and black pepper. Rinse the dry brown lentils and set aside. Open the can of diced tomatoes and have the low-sodium vegetable broth and water ready. Prep the garlic, bay leaf, chopped kale, and lemon juice. Cross off each item as you assemble your mise en place.
Common mistakes
Don’t skip rinsing the lentils—they can be dusty. Avoid adding lemon juice too early; it can make the lentils tough. Some people forget to use low-sodium broth, which can make the soup too salty if you’re not careful. Don’t overcook the kale; add it near the end so it stays bright and tender, not mushy.
What is on this list
You’ll need olive oil, a large yellow onion, three carrots, three celery stalks, and three cloves of garlic. Spices include dried thyme, ground cumin, kosher salt, and black pepper. The main body comes from dry brown lentils, a can of diced tomatoes, low-sodium vegetable broth, and water. Don’t forget the bay leaf, chopped kale, and lemon juice. Review your pantry and fridge—cross off what you already have before shopping.
Before you go
Double-check your stock of lentils and broth—these are easy to run out of. Make sure your vegetables are fresh, especially the kale and carrots. If you’re planning to freeze leftovers, have containers ready. This soup comes together smoothly if you’re organized, so prep all chopping before you start cooking.
FAQ
Who is "Hearty Vegetable Lentil Soup Recipe" for?
This list is for home cooks who want to prepare a filling, nutritious vegetable lentil soup that serves six. It’s ideal if you’re looking for a plant-based meal with pantry staples and fresh produce. If you’re cooking for a family or meal prepping for the week, this recipe keeps well and uses common ingredients.
How should I use "Hearty Vegetable Lentil Soup Recipe"?
Gather all ingredients before you start. Begin by chopping the yellow onion, carrots, and celery. Measure out the olive oil, dried thyme, ground cumin, kosher salt, and black pepper. Rinse the dry brown lentils and set aside. Open the can of diced tomatoes and have the low-sodium vegetable broth and water ready. Prep the garlic, bay leaf, chopped kale, and…
What should I skip or avoid with "Hearty Vegetable Lentil Soup Recipe"?
Don’t skip rinsing the lentils—they can be dusty. Avoid adding lemon juice too early; it can make the lentils tough. Some people forget to use low-sodium broth, which can make the soup too salty if you’re not careful. Don’t overcook the kale; add it near the end so it stays bright and tender, not mushy.
What is on the "Hearty Vegetable Lentil Soup Recipe" list?
You’ll need olive oil, a large yellow onion, three carrots, three celery stalks, and three cloves of garlic. Spices include dried thyme, ground cumin, kosher salt, and black pepper. The main body comes from dry brown lentils, a can of diced tomatoes, low-sodium vegetable broth, and water. Don’t forget the bay leaf, chopped kale, and lemon juice. Review your…
What should I do before I go?
Double-check your stock of lentils and broth—these are easy to run out of. Make sure your vegetables are fresh, especially the kale and carrots. If you’re planning to freeze leftovers, have containers ready. This soup comes together smoothly if you’re organized, so prep all chopping before you start cooking.
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