Rustic Vegetarian Lentil Soup: A Heartwarming Bowl (Print Version)

Make this hearty Vegetarian Lentil Soup! It's a simple, flavorful meal, perfect for chilly evenings. My kitchen-tested recipe, full of warmth.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Global Comfort
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Soup Base Essentials

01 - 2 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 2 carrots, chopped
04 - 2 celery stalks, chopped
05 - 4 cloves garlic, minced

→ Hearty Lentils & Veggies

06 - 1 cup green or brown lentils, rinsed
07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 6 cups vegetable broth

→ Flavor Makers

09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - Okay, first things first, grab your biggest pot or Dutch oven. Drizzle in a good glug of olive oil over medium heat. When it's shimmering, toss in your chopped onion, carrots, and celery. This is where the magic starts, honestly. I love the smell of these three cooking together; it always makes my kitchen feel so welcoming. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, not browned. This step builds the foundation for our amazing Vegetarian Lentil Soup, so give it some love!
02 - Now, push those softened veggies to one side and add your minced garlic to the empty spot in the pot. Let it cook for just about 30 seconds until it's fragrant – you’ll smell it, trust me! Don't let it burn; that’s a tragedy I've experienced, and burnt garlic is just bitter. Stir in your dried thyme. The heat will wake up those spices, making them even more aromatic. It’s a quick step, but it really boosts the flavor profile of our Rustic Vegetarian Lentil Soup.
03 - Time for the star of the show! Add your rinsed lentils to the pot, along with the diced tomatoes (undrained, please!), and pour in that delicious vegetable broth. Give it a good stir. Don't forget to drop in your bay leaf here – I once fished it out just as I was serving, felt a bit silly, but hey, it happens! Bring the whole pot to a boil, then immediately reduce the heat to a simmer. This is where the transformation really begins.
04 - Cover the pot, but leave a tiny crack for steam to escape. Let it simmer gently for about 25-35 minutes, or until the lentils are beautifully tender. I always check them around the 25-minute mark. You want them soft, but not mushy, unless you prefer a thicker, more pureed consistency. Stir it occasionally to make sure nothing's sticking to the bottom. This quiet simmering time is my favorite; the whole house smells incredible, a true sign of a hearty Vegetarian Lentil Soup in the making.
05 - Once the lentils are tender, remove the bay leaf (seriously, remember this time!). Now, it’s taste test time! Add salt and freshly ground black pepper to your liking. This is your soup, so make it sing! Sometimes I add a tiny pinch of red pepper flakes here if I'm feeling a bit bold and want a little kick. If the soup seems too thick, add a splash more broth or even just hot water until it reaches your desired consistency. Don't be shy with the seasoning; it makes all the difference.
06 - Finally, stir in your fresh chopped parsley. This step isn't just for looks, though it does make the soup look vibrant! The fresh herbs add a lovely brightness that cuts through the richness of the lentils. Ladle your Rustic Vegetarian Lentil Soup into bowls. I often add an extra sprinkle of parsley and maybe a drizzle of good olive oil right before serving. It looks so inviting, and the aroma... oh, it’s just pure comfort in a bowl.

# Notes:

01 - Always rinse your lentils thoroughly before cooking; it helps with digestion and removes any dust.
02 - This soup tastes even better the next day, trust me on that one.
03 - No fresh parsley? Dried thyme (or oregano) works, just use about a third of the amount.
04 - A drizzle of good quality extra virgin olive oil at the end makes all the final difference.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 8g
Total Carbohydrate: 30g
Protein: 15g

Back