Easy One-Pot Lentil Soup with Vegetables
A hearty, nutritious, and incredibly easy one-pot meal that cooks lentils and vegetables to perfection in a single pot, making cleanup a breeze. This comforting soup is packed with protein, fiber, and flavor, perfect for a cozy weeknight dinner.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 medium celery stalks diced
- 1 cup brown or green lentils rinsed and drained
- 4 cups vegetable broth low-sodium preferred
- 1 14.5 oz can diced tomatoes with juices
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The soup also freezes beautifully for up to 3 months. Make-Ahead Tip: This soup tastes even better the next day as the flavors meld. Prepare a day ahead and gently reheat on the stovetop. Substitutions: Use red lentils for a quicker cooking time (reduce simmer to 15-20 minutes). Add spinach or kale in the last 5 minutes of cooking for extra greens. For a creamy texture, blend half the soup with an immersion blender. Serving Suggestions: Serve with crusty bread, a dollop of plain yogurt, or a sprinkle of grated Parmesan cheese.