Easy One-Pot Lentil Soup with Vegetables
A hearty, nutritious, and incredibly simple one-pot soup packed with tender lentils and savory vegetables. This comforting meal is perfect for busy weeknights and delivers deep, satisfying flavor with minimal cleanup.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 3 cloves garlic minced
- 1.5 tsp dried thyme
- 1 tsp ground cumin
- 1 cup brown or green lentils rinsed and picked over
- 6 cups vegetable broth low sodium preferred
- 1 14.5 oz can diced tomatoes undrained
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 2 cups fresh spinach or kale roughly chopped
Notes
Storage: Let the soup cool completely before storing in an airtight container in the refrigerator for up to 5 days. It freezes exceptionally well for up to 3 months. Make-Ahead Tip: The flavor deepens overnight, making this a perfect meal to prep in advance. Substitutions: You can use red lentils, but reduce the simmer time to 15-20 minutes as they cook faster. For a creamier texture, blend one-third of the soup with an immersion blender before adding the greens. Serving Suggestions: Serve with crusty bread, a dollop of plain yogurt, or a sprinkle of feta cheese.