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–+ servings
Amanda Patel

Vegetable Soup — Cozy, Reliable, Weeknight-Ready

This cozy, one-pot vegetable soup brings together lentils, tomatoes, and warm spices in a thick, comforting broth. It’s hearty, vegan, gluten-free, and perfect for meal prep or weeknight dinners.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Global
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced small
  • 2 medium carrots, diced small
  • 2 ribs celery, diced small
  • 4 cloves garlic, minced
  • 1.5 cups brown or green lentils, rinsed (300 g)
  • 1 can diced or crushed tomatoes (14.5 oz / 410 g)
  • 6 cups low-sodium vegetable broth (1.4 L)
  • 1 tsp ground cumin
  • 0.75 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp turmeric
  • 1 bay leaf
  • 0.75–1 tsp fine sea salt, to taste
  • 0.25 tsp black pepper
  • 1–2 tbsp lemon juice or 1 tbsp red wine vinegar, to finish
  • 2 tbsp chopped parsley or dill, to finish

Equipment

  • 5–6-quart pot or Dutch oven
  • silicone spatula
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Warm olive oil over medium heat in a large pot. Add onion, carrots, and celery with a pinch of salt. Cook for 5 minutes until softened and glossy.
  2. Stir in garlic, cumin, paprika, oregano, and turmeric. Cook for 1 minute, just until fragrant.
  3. Add the tomatoes and stir to deglaze the pot, scraping up any browned bits from the bottom.
  4. Add lentils, broth, bay leaf, pepper, and ¾ tsp salt. Bring to a boil, then reduce to a steady simmer. Partially cover and cook for 22–25 minutes, stirring occasionally.
  5. Check lentils for doneness: they should be tender with a slight bite, vegetables soft, and broth slightly thickened.
  6. Remove bay leaf. Stir in lemon juice or vinegar and fresh herbs. Taste and adjust salt, acidity, and thickness with more broth if needed.

Nutrition

Calories: 270kcalCarbohydrates: 37gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gSodium: 640mgPotassium: 680mgFiber: 15gSugar: 6gVitamin A: 7000IUVitamin C: 12mgCalcium: 60mgIron: 4.5mg

Notes

Finish with lemon juice and herbs for brightness. Swap in red lentils for a creamier texture or toss in greens like spinach at the end. Soup thickens as it sits—adjust with broth. Store for 3–4 days or freeze for up to 3 months.

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