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Budget Friendly Lentil Vegetable Soup

This hearty lentil vegetable soup is easy to make, budget-friendly, and packed with healthy ingredients, perfect for cold nights or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
Soup Ingredients
  • 1.5 cups dried brown or green lentils, rinsed and picked over Brown or green lentils hold their shape better.
  • 1 can diced tomatoes, with juices 14.5 oz
  • 6 cups low-sodium vegetable broth Or low-sodium chicken broth if not vegetarian.
  • 1 tsp ground cumin
  • 1 tsp smoked paprika Can be replaced with regular paprika for a milder flavor.
  • 0.5 tsp dried thyme Or Italian seasoning.
  • 2 leaves bay leaves
  • 0.5 tsp fine sea salt Plus more to taste.
  • 0.25 tsp freshly ground black pepper
Final Touches
  • 2 cups fresh spinach, roughly chopped Kale or Swiss chard can also be used.
  • 2 tbsp fresh lemon juice Can add a splash of red wine vinegar for extra brightness.
  • 2 tbsp fresh parsley, chopped
  • 1 loaf crusty bread For serving.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery, then cook for 6 to 7 minutes until they soften.
  3. Add the garlic and cook for about 30 seconds, until fragrant.
Building the Soup
  1. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, cumin, smoked paprika, thyme, bay leaves, salt, and pepper to the pot.
  2. Stir everything well to evenly mix the seasonings.
Cooking
  1. Bring the soup to a boil, then lower the heat and cover the pot.
  2. Let it simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
Finishing Touches
  1. Remove and discard the bay leaves.
  2. Stir in the chopped spinach and cook for 2 to 3 minutes until wilted.
  3. Taste the soup and add more salt or pepper as needed.
  4. Stir in the fresh lemon juice just before serving.
  5. Ladle the hot soup into bowls, top with chopped parsley, and serve with crusty bread.

Notes

This soup stores well in the refrigerator for up to 5 days and can be frozen for up to 4 months. Reheat gently on the stovetop or microwave.