Chunky Lentil & Vegetable Soup

Chunky Lentil & Vegetable Soup is a cozy, filling bowl that works any night of the week. The lentils add body and protein while the mixed vegetables keep each spoonful bright and satisfying.

This recipe pairs well with simple sides and other vegetable soups like easy vegetable soups when you want more variety on a chilly evening.

Comfort in a bowl: what makes this recipe a winner

I love this soup for its heartiness and simple prep. It uses pantry staples, so you can pull it together quickly. It also fits seasonal cooking lighter in spring with fresh peas or richer in fall with root vegetables. If you like cabbage-forward broths, try a different week with classic vegetable cabbage soup for a related flavor profile.

Reasons to fall for the flavor and ease

Everyday ingredients that build deep flavor

The base of the soup onion, carrot, celery, and garlic creates a familiar savory backbone. Brown lentils add a meaty texture without meat. Tomatoes and herbs lift the broth so every bite feels homey and well-seasoned. For a spiced twist, compare notes with a fragrant curry lentil soup to borrow ideas for heat and aromatics.

Fast to prepare and simple to love

This soup cooks in one pot. Hands-on time is short. Most steps are chopping and stirring, then simmering until the lentils are tender. You can make a large pot to enjoy leftovers all week or freeze portions for busy days. If you prefer pressure cooking, you can adapt the method similar to an instant pot red lentil soup for even faster results.

What goes in and how to swap things out

This section explains the needed ingredients and friendly swaps so the soup fits your pantry and diet.

Essential ingredients for this dish

• Brown or green lentils (they hold shape well)
• Olive oil, onion, carrot, celery, garlic
• Canned diced tomatoes or fresh when in season
• Vegetable broth or low-sodium stock
• Potatoes or squash for extra chunkiness
• Fresh or dried thyme and bay leaf
• Salt and black pepper to taste
• A squeeze of lemon or splash of vinegar to brighten

For specific proportions and full directions, follow the steps below.

Simple substitutions for dietary needs

• Gluten-free: use gluten-free broth if store-bought bouillon contains gluten.
• Low-sodium: choose no-salt-added tomatoes and reduce added salt.
• Vegan: this recipe is naturally vegan when you use vegetable broth.
• Higher-protein: add cooked beans or a handful of quinoa near the end of cooking.
  If you want a different potato-lentil combination, see a similar idea in lentil potato soup.

Small variation to try (optional) Chunky Lentil Vegetable Soup

Swap in sweet potato and smoked paprika for a sweeter, smoky profile. Add chopped greens like kale in the last 5 minutes for color and nutrition.

Step-by-step cooking method

Follow this clear order for best results. Keep the pot covered while simmering to keep flavors concentrated.

Cooking instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 stalks diced celery. Cook until softened, about 6–8 minutes.
2. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
3. Add 1 cup brown lentils, 1 can (14 oz) diced tomatoes, and 4 cups vegetable broth. Toss in 1 bay leaf and 1 teaspoon dried thyme. Bring to a boil.
4. Reduce heat to a simmer and cook for 25–30 minutes, until lentils are tender. If using diced potatoes or squash, add them in step 3 so they cook through.
5. Season with salt, pepper, and a splash of lemon juice. Stir in any quick-cooking greens in the last 3–5 minutes. Serve hot.

Step	Details
1	Sauté aromatics until soft, about 6–8 minutes.
2	Add lentils, tomatoes, and broth; bring to a boil.
3	Simmer 25–30 minutes until lentils are tender.

Tips for texture, timing & tools

• Rinse lentils; no soaking needed.
• Keep a ladle handy to skim foam off early simmering if desired.
• If broth reduces too much, add a cup of hot water.
• Use a heavy-bottomed pot for steady heat.
• For creamier soup, mash a small portion of the cooked lentils against the pot side.

Keeping, reheating, and making again

Storing the soup properly

Cool soup to room temperature, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portions for up to 3 months.

Reheating without losing flavor

Reheat gently on the stove over medium-low heat, adding a splash of water or broth if it thickened in the fridge. Avoid boiling hard; that can break vegetable texture and dull flavors.

A recipe you’ll reach for again

This soup rewards leftovers. Flavors deepen after a day in the fridge, so cook a bit more and enjoy easy lunches or weeknight dinners that stay satisfying.

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FAQs

Can I use red lentils instead of brown or green?

Yes, but red lentils break down quickly and make a thicker, almost creamy soup. Reduce simmering time and add them later if you want more texture.

How long will the soup keep in the freezer?

Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.

Can I add meat or sausage?

If you eat meat, add cooked chicken or turkey sausage for protein. Avoid pork products here to keep the recipe broadly accessible.

Is this soup good for meal prep?

Absolutely. It stores well and makes quick lunches. Portion into jars for grab-and-go meals.

Final Thoughts

If you want a reliable, nourishing bowl that stretches your pantry staples and keeps well, this Soup fits the bill; for an additional reference and a tested version, see the Vegan Garlic Chickpea Soup.