This Lentil Soup with Vegetables is a warm and healthy dish. It combines tender lentils with carrots, celery, and tomatoes in a tasty broth. It’s simple, filling, and perfect for any day.
I like making this soup on busy days because it’s easy and I can use common pantry ingredients. Plus, I feel good knowing I’m eating something good for me!
For a quick boost, serve with a slice of bread or a squeeze of lemon on top. It’s a nice way to brighten the flavors and make the soup even better.
Ingredients & Substitutions
Yellow or green lentils: These are the main base, cooking quickly and soft. I prefer yellow for its mild flavor, but green works great if you rinse them well. You can substitute red lentils for a softer texture, but they’ll break down faster.
Carrots and celery: These add natural sweetness and crunch. Use fresh for the best flavor, but frozen works in a pinch. If you don’t have celery, chopped bell peppers give a similar crunch and sweetness.
Onion and garlic: Provide base flavor. I always sauté garlic last so it avoids burning. If you’re out of fresh, garlic powder or onion powder can work—use half as much as fresh garlic.
Vegetable broth or water: This creates the soup’s liquid. Homemade broth adds richness, but store-bought works perfectly. Feel free to mix in a splash of tomato juice for extra flavor.
How do I simmer soup without it sticking or burning?
Bring the soup to a boil, then reduce heat to low to keep a gentle simmer. Stir occasionally to prevent sticking. Use a wide pot for even heat, and keep the lid slightly ajar to avoid boiling over. Check often and stir more if needed.
- Start on medium-high heat until it boils.
- Reduce to low as soon as it starts simmering.
- Stir every 10-15 minutes to prevent sticking.
- Adjust heat if you see vigorous bubbling or sticking spots.
How to Make Lentil Soup with Vegetables?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
Legumes & Grains
- 1 cup dried lentils, rinsed
Liquids & Oil
- 6 cups vegetable broth
- 2 tablespoons olive oil
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking = 45 minutes total
Step-by-Step Instructions:
1. Prep the vegetables
Chop the onion, carrots, and celery. Mince the garlic cloves.
2. Sauté the aromatics
Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes until soft.
3. Add lentils and spices
Stir in the lentils, ground cumin, salt, and pepper. Cook for 2 minutes to toast the spices.
4. Pour in broth and simmer
Add vegetable broth. Bring to a boil, then reduce heat. Cover and simmer for 25-30 minutes until lentils are tender.
5. Finish and serve
Taste and adjust seasoning. Serve hot with bread or toppings of your choice.
