Chef Maxime created this hearty lentil vegetable soup on a cold February evening, inspired by the vibrant colors of carrots, sweet peas, and ripe tomatoes peeking through a rich, spiced broth. One pot, minimal cleanup, and a bowl brimming with plant-based protein and fiber — this recipe quickly became a staple in his weekly rotation.
Hearty Lentil Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots,
- and celery. Sauté for 5–6 minutes until softened.
- Add garlic, smoked paprika, cumin, oregano, turmeric (if using), and pepper.
- Stir and cook 1 minute until fragrant.
- Add diced tomatoes, potatoes, rinsed lentils, vegetable broth, and water.
- Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover partially and simmer
- for 25–30 minutes, stirring occasionally, until lentils and potatoes are tender.
- Stir in green peas and spinach or kale. Cook 5 minutes more until greens are wilted.
- Squeeze in lemon juice. Taste and adjust salt and pepper as needed.
- If soup is too thick, add a splash of broth or water to reach desired consistency.
- Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil
- or a dollop of yogurt. Serve hot with crusty bread.
Notes
– Red lentils can be used for a smoother, thicker soup (reduce simmering
time to 20 minutes).
– Slow Cooker: Add all ingredients except greens and lemon. Cook LOW 8–10 hours
or HIGH 4–5 hours. Stir in greens and lemon before serving.
– Instant Pot: Add all ingredients except greens. Cook on MANUAL/HIGH 15 minutes,
quick release, then stir in greens.
– Keeps in the fridge up to 5 days; freezes well up to 3 months. Calories: 285
Protein: 16g
Servings people: 6
What makes this lentil vegetable soup stand out is its deeply seasoned base of smoked paprika, cumin, and garlic that transforms humble pantry ingredients into bold, comforting flavor. It’s naturally vegan, gluten-free, and perfect for meal prep since it tastes even better the next day.
Summary
Hearty Lentil Vegetable Soup is a one-pot, plant-based meal loaded with brown or green lentils, sweet carrots, green peas, diced tomatoes, potatoes, and fresh greens in a smoky, spiced vegetable broth. Ready in under an hour on the stovetop — or hands-off in a slow cooker — it delivers impressive protein and fiber per serving with virtually no saturated fat. Serve it with crusty bread for the ultimate cozy dinner.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 16 g |
| Carbohydrates | 48 g |
| Fat | 5 g |
| Saturated Fat | 0.7 g |
| Fiber | 14 g |
| Sugar | 7 g |
| Sodium | 480 mg |
| Iron | 6 mg |
Servings: 6 | Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
Tips and Variations for Hearty Lentil Vegetable Soup
- Best lentil choice: Brown or green lentils hold their shape best; red lentils break down and create a creamier, thicker texture — both work beautifully
- Slow cooker method: Add all ingredients (except greens and lemon) to the crockpot and cook on LOW 8–10 hours or HIGH 4–5 hours; stir in greens at the end
- Instant Pot method: Cook on MANUAL/HIGH pressure for 15 minutes, quick release, then stir in spinach or kale
- Thicken the soup: Blend 1–2 cups of the cooked soup and stir back in for a creamy-chunky texture without adding any cream
- Spice variations: Add a pinch of turmeric, curry powder, or red pepper flakes for a warming, aromatic twist
- Boost the protein: Stir in a can of drained chickpeas or white beans along with the lentils
- Fresh vs. frozen veggies: Frozen peas and green beans work perfectly and save prep time without sacrificing nutrition
- Storage tips: Refrigerate for up to 5 days or freeze individual portions for up to 3 months; add a splash of broth when reheating as soup thickens overnight
- Serving ideas: Top each bowl with a dollop of plain yogurt, a drizzle of olive oil, fresh parsley, or a squeeze of lemon juice for brightness