Go Back
In a world where nutritious and comforting meals are increasingly sought after, Hearty Harvest Vegetable & Lentil Soup emerges as a stellar choice. This recipe is not just a meal; it's an experience that combines the warmth of a homemade dish with the health benefits of wholesome ingredients. With its vibrant medley of vegetables and protein-rich lentils, this soup is perfect for anyone looking to nourish their body and soul with a healthy option.

Hearty Vegetable and Lentil Soup

Discover the warmth and nutrition of Hearty Harvest Vegetable & Lentil Soup, a delicious blend of wholesome ingredients perfect for nourishing both body and soul. This versatile recipe is easy to prepare, allowing you to customize it to your taste and dietary needs. Packed with protein-rich lentils and vibrant vegetables, each bowl is a comforting meal. Join us as we explore the health benefits, cooking techniques, and endless variations of this delightful soup!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

1 tablespoon extra virgin olive oil

1 large onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

1 bell pepper (any color), diced

1 cup zucchini, diced

1 cup canned or fresh tomatoes, diced

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and freshly cracked pepper, to taste

2 cups fresh spinach (optional)

1 tablespoon fresh lemon juice (optional)

Chopped fresh parsley for garnish

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes until the onion is translucent and fragrant.

    Add the minced garlic to the pot and continue to cook for an additional 1-2 minutes, stirring frequently to ensure the garlic does not burn.

      Incorporate the diced carrots, celery, and bell pepper into the pot. Sauté the mixture for about 5-7 minutes until the vegetables begin to soften and their flavors meld together.

        Stir in the diced zucchini and tomatoes, cooking for another 3-4 minutes until they are slightly softened and well combined with the other vegetables.

          Add the rinsed lentils to the pot, followed by the vegetable broth, dried thyme, dried oregano, and bay leaf. Mix everything well to ensure the lentils are evenly distributed throughout the soup.

            Increase the heat and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the lentils are tender and cooked through.

              If desired, stir in the fresh spinach during the last few minutes of cooking, allowing it to wilt for about 2-3 minutes.

                Taste the soup and season with salt and freshly cracked pepper as needed. For an extra burst of flavor, add the tablespoon of fresh lemon juice.

                  Prior to serving, remember to remove the bay leaf. Ladle the hearty soup into bowls and garnish with a sprinkle of chopped fresh parsley for a vibrant finish.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings