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Lentil Vegetable Soup

Hearty lentil soup with carrot, celery and tomato.

40 min4 serveseasy

Lentil Vegetable Soup is a classic vegetarian Healthy recipe built around green lentils, carrot and celery. It serves 4 and comes together in roughly 40 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 40 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are green lentils, carrot, celery and tomato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per serving

320

kcal

18g

Protein

48g

Carbs

6g

Fat

vegveganhigh-fiber

Ingredients

  • green lentilskey1.5 cups
  • carrotkey2
  • celerykey2 stalks
  • tomatokey400 g canned
  • spinachkey2 cups
  • cumin1 tsp
  • vegetable stock1.5 L

Method

  1. 1
    Step 1 ~10 min

    Sweat carrot, celery and onion 6 min; add cumin.

  2. 2
    Step 2 ~10 min

    Add lentils, tomato and stock; simmer 30 min.

  3. 3
    Step 3 ~10 min

    Stir in spinach 2 min until wilted.

  4. 4
    Step 4 ~10 min

    Season; brighten with a squeeze of lemon.

Per-step times are approximate and based on the total cook time of 40 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Lentil Vegetable Soup take to cook?
From prep to plate, Lentil Vegetable Soup takes about 40 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Lentil Vegetable Soup vegetarian?
Yes — this version of Lentil Vegetable Soup is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Lentil Vegetable Soup?
The headline ingredients are green lentils, carrot and celery. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Lentil Vegetable Soup?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Lentil Vegetable Soup?
Lentil Vegetable Soup pairs naturally with classic healthy sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have green lentils?
If green lentils is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.