Easy One-Pot Lentil Soup with Vegetables and Herbs
A hearty, nutritious, and budget-friendly one-pot soup packed with tender lentils, aromatic vegetables, and fresh herbs. It's a comforting, gluten-free, and vegan meal that comes together in under an hour with minimal cleanup.
Ingredients
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- 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
- 2 cups fresh spinach roughly chopped
- 1 tbsp fresh lemon juice or to taste
- 1 to taste salt and black pepper
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. The soup may thicken upon standing; thin with a bit of water or broth when reheating. Make-Ahead: This soup is excellent for meal prep. It can be made 1-2 days in advance and reheated gently on the stove. Freezing: Lentil soup freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Substitutions: Use red lentils for a quicker cooking time (reduce cook time to 15-20 minutes) and a creamier texture. For extra heartiness, add 1 cup of diced potatoes or sweet potatoes with the carrots. Serving Suggestions: Serve with crusty bread, a dollop of plain yogurt (if not vegan), or a side salad for a complete meal.