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Chunky Lentil & Vegetable Soup

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A cozy, filling soup with brown lentils and mixed vegetables, perfect for any night of the week.

Ingredients

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  • 2 tablespoons olive oil
  • 1 diced onion
  • 2 diced carrots
  • 2 stalks diced celery
  • 3 minced garlic cloves
  • 1 cup brown lentils
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • Splash of lemon juice
  • Optional: diced potatoes or squash
  • Optional: quick-cooking greens like kale

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add lentils, diced tomatoes, vegetable broth, bay leaf, and thyme. Bring to a boil.
  4. Reduce heat to a simmer and cook for 25–30 minutes, until lentils are tender. Add potatoes or squash if using in step 3.
  5. Season with salt, pepper, and a splash of lemon juice. Stir in greens in the last 3–5 minutes. Serve hot.

Notes

For a creamier texture, mash a small portion of the cooked lentils against the pot side. Can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/chunky-lentil-vegetable-soup/

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