There’s something truly magical about a simmering pot of Lentil and Vegetable Soup, especially when the chill of autumn begins to nip at your nose. This recipe is not just a bowl of nourishment; it’s a symphony of vibrant colors, wholesome ingredients, and comforting aromas that bring families together, spoonful by delightful spoonful. Perfect for a cozy evening, this soup is our favorite way to embrace the seasonal harvest, combining creativity in the kitchen with the warmth of sharing a home-cooked meal. Let Zynahz guide you through this heartwarming dish that’s bursting with flavor and family love.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8
Skill Level: Easy
- 1 cup green lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and fragrant.
- Add the carrots, celery, bell pepper, and zucchini. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
- Stir in the rinsed lentils, canned tomatoes (with their juice), and vegetable broth.
- Season the soup with ground cumin, ground coriander, a bay leaf, and salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the lemon juice for a hint of brightness.
- Serve hot, garnished with freshly chopped parsley and a drizzle of olive oil if desired.
Helpful Tips
- Make it your own: Feel free to toss in any seasonal vegetables you have on hand.
- Beginner friendly: Pre-chopped vegetables can save time and effort.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Substitutions: Swap green lentils with red lentils or quinoa for a different texture.
Pairings
This Lentil and Vegetable Soup pairs wonderfully with a fresh, crusty loaf of bread or a side of garlic toast. A crisp garden salad and a glass of chilled white wine or warm herbal tea also complement this meal beautifully.
We hope this Lentil and Vegetable Soup becomes a staple in your family kitchen, delivering comfort and joy in every spoonful. We love seeing your creations, so don’t forget to share them using #ZynahzRecipes or tag us on Instagram. Leave your feedback and stories on our website www.zynahz.com, and subscribe to our newsletter for the latest recipes and updates. Follow Zynahz on social media to join our food-loving community!
