Easy One-Pot Lentil Vegetable Soup
A hearty, nutritious, and incredibly budget-friendly soup that simmers in one pot for minimal cleanup. Packed with protein-rich lentils and colorful vegetables, it's a comforting meal ready in under an hour.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks celery, diced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 14.5-oz can diced tomatoes undrained
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf bay leaf
- 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 thickens as it sits; thin with a little broth or water when reheating. Make-Ahead: This soup tastes even better the next day. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Substitutions: Use red lentils for a quicker cook time (20 minutes) and creamier texture. Add other vegetables like spinach, kale, or diced sweet potatoes. For extra protein, stir in a can of drained chickpeas. Serving Suggestions: Serve with a dollop of plain yogurt, a sprinkle of feta cheese (if not vegan), or with a side of crusty whole-grain bread.