Lentil and Veggie Soup Recipe

There’s something magical about the aroma of a hearty soup simmering on the stove, filling the kitchen with warmth and comfort. This Lentil and Veggie Soup recipe is one of those dishes that brings the entire family together, promising not just nourishment but also cherished moments of togetherness around the dinner table. It’s a colorful, veggie-packed bowl of goodness that’s perfect for those cozy evenings when the world outside needs to be kept at bay, and the family needs a meal that wraps them in a big, comforting hug.

What sets this soup apart is its balance of vibrant vegetables and hearty lentils, making it not only delicious but also incredibly nutritious. The simple yet robust flavors truly make it a timeless dish that can be enjoyed any season of the year. Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, forgiving, and, most importantly, rewarding.

Recipe Summary

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Skill Level: Easy

Ingredients

• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
2. Add the carrots, celery, and bell pepper to the pot. Continue to cook for another 5-7 minutes, allowing the vegetables to soften.
3. Stir in the diced tomatoes, including their juice, and add the ground cumin and dried thyme. Mix well to combine.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for 20 minutes, or until the lentils begin to soften.
5. Add the zucchini to the soup and continue to simmer for an additional 10-15 minutes, until the lentils and vegetables are tender.
6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread on the side.

Helpful Tips

• Make it a meal: Add cooked chicken or turkey to this soup for added protein.
• Ingredient substitutions: Swap out zucchini for spinach or kale for a different texture and flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• Flavor boost: A squeeze of fresh lemon juice just before serving can brighten up the flavors.

Pairings and Complementary Dishes

• Serve with a side of crusty French bread for dipping.
• A fresh green salad makes for a light and refreshing pairing.
• A chilled glass of white wine or a warm cup of herbal tea complements the flavors beautifully.

At Zynahz, we believe in the transformative power of cooking and how it can bring families together. This Lentil and Veggie Soup recipe is more than just a meal—it’s a gateway to creating wonderful memories, exploring your creativity, and nourishing your loved ones. We hope you give this recipe a try and share your culinary success with us at Zynahz. Don’t forget to spread the joy by sharing this recipe with friends and family. For more soul-warming recipes, follow us on social media, sign up for our newsletter, and continue your delicious journey with Zynahz. Happy cooking!