Hearty Lentil and Vegetable Soup

This lentil and vegetable soup is built from brown or green lentils, a classic onion-carrot-celery base, tomatoes, potatoes, and leafy greens. It is substantial enough for dinner, freezes well, and uses ingredients that are easy to keep in the pantry.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 1/2 cups brown or green lentils, rinsed
• 1 can (14.5 oz/400 g) diced tomatoes
• 6 cups low-sodium vegetable or chicken broth, plus more as needed
• 2 cups diced Yukon Gold potatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika, optional
• 2 cups baby spinach or chopped kale
• 2 tablespoons fresh lemon juice
• Salt, black pepper, and chopped parsley

Method

1. Heat the olive oil in a large heavy pot over medium heat. Add onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
2. Add the garlic, thyme, cumin, coriander, and smoked paprika. Stir for one minute.
3. Add the lentils, tomatoes with their juice, 6 cups broth, and the bay leaf. Bring to a boil, then reduce to a steady simmer.
4. Cover partially and cook for 20 minutes. Add the potatoes and continue simmering for 15–20 minutes, until the lentils and potatoes are tender.
5. Add a little more hot broth if the soup becomes thicker than you prefer.
6. Remove the bay leaf. Stir in spinach and cook for 2 minutes, or add kale and cook for 4–5 minutes.
7. Turn off the heat and add lemon juice. Season with salt and black pepper, then garnish with parsley.

How to Avoid Mushy Lentils

Use brown or green lentils rather than red lentils, which break down quickly. Check older lentils before the estimated finishing time because age affects cooking speed. Add acidic ingredients such as lemon at the end; a large amount of acid early in cooking can slow softening.

Variations

• Replace potatoes with diced sweet potato or butternut squash.
• Add red pepper flakes with the spices.
• Blend two cups of finished soup and stir it back into the pot for a thicker texture.
• Add cooked shredded chicken at the end if you do not need a vegetarian version.

Storage and Reheating

Cool the soup promptly and refrigerate it in covered containers for up to four days. Lentils continue to absorb liquid, so add broth or water when reheating. Freeze cooled portions for up to three months, leaving room in the container for expansion. Thaw overnight in the refrigerator and reheat until steaming throughout.

Frequently Asked Questions

Do lentils need soaking? Brown and green lentils do not require soaking. Rinse and inspect them before cooking.

Can I use red lentils? Yes, but they will create a softer, thicker soup and cook more quickly.