20+ Tasty Lentil Vegetable Soup Recipes for Every Season

Lentil vegetable soups are a delightful and nutritious way to enjoy a variety of flavors and textures in a single bowl.

Lentils, with their earthy, nutty taste and rich nutritional profile, pair perfectly with a wide range of vegetables to create hearty and satisfying soups.

These soups are not only comforting and easy to prepare but also incredibly versatile, catering to different dietary needs and preferences—from vegan and gluten-free to low-sodium and high-protein options.

Whether you’re looking for a light, refreshing bowl for a quick lunch or a warming, hearty meal for dinner, lentil vegetable soups offer something for everyone.

This collection of 20+ lentil vegetable soup recipes will guide you through a variety of flavor combinations, helping you discover new ways to enjoy the health benefits and delicious taste of lentils in your cooking.

20+ Tasty Lentil Vegetable Soup Recipes for Every Season

Lentil vegetable soups are a fantastic way to pack your diet with essential nutrients while enjoying a range of delicious flavors.

From vibrant, fresh combinations to creamy, comforting stews, these recipes provide a versatile selection that can be easily adapted to suit any occasion or dietary requirement.

Lentils offer a valuable source of plant-based protein, fiber, and essential vitamins, making them an ideal base for creating wholesome and nutritious meals.

Whether you’re a fan of bold, spicy flavors or prefer mild, soothing tastes, there’s a lentil vegetable soup recipe here that’s perfect for you.

These recipes not only highlight the flexibility and health benefits of lentils but also showcase how easy it is to incorporate them into your weekly meal planning.

Get ready to explore the world of lentil soups and find your new favorite way to enjoy this versatile ingredient!

Hearty Lentil Vegetable Soup with Spinach and Carrots

This hearty lentil vegetable soup is a delicious and nutritious meal, perfect for any season. Packed with tender lentils, fresh spinach, and vibrant carrots, it delivers a wealth of vitamins, minerals, and fiber. The mild seasoning allows the natural flavors of the vegetables and lentils to shine, making it a comforting dish that’s both wholesome and satisfying. Whether you need a quick weekday dinner or a meal prep idea for the week, this soup has you covered.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add the rinsed lentils, vegetable broth, and diced tomatoes. Stir in the thyme and cumin.
3. Bring the soup to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the lentils are tender.
4. Add the spinach during the last 5 minutes of cooking, stirring until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

This hearty lentil vegetable soup with spinach and carrots is a versatile and easy-to-make dish that fits into any meal plan. Its blend of textures and flavors creates a wholesome experience, leaving you feeling nourished and comforted. Make a big batch to freeze leftovers for those busy days when you need a quick, healthy meal option.

Spiced Red Lentil Vegetable Soup with Sweet Potatoes

Aromatic spices transform this red lentil vegetable soup into a cozy, flavor-packed delight. With sweet potatoes adding a subtle sweetness and red lentils contributing a creamy texture, this soup is both filling and heartwarming. The combination of warm spices like turmeric, cumin, and paprika gives it an exotic twist, making it a crowd-pleaser for both family meals and dinner parties.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, diced
• 1 cup red lentils, rinsed
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 6 cups vegetable stock
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add the sweet potato, rinsed red lentils, turmeric, cumin, paprika, and cinnamon. Stir well to coat the ingredients in the spices.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the sweet potato and lentils are soft.
4. Stir in the coconut milk and lime juice. Let it heat through for another 5 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve warm, topped with fresh cilantro for a pop of color and flavor.

This spiced red lentil soup with sweet potatoes is an explosion of flavors and comfort in every bite. The warming spices and creamy texture make it a standout dish, especially during cooler months. It’s easy to make and packed with nutrients, offering a satisfying meal you’ll return to time and again. Pair it with crusty bread or naan for the ultimate experience!

Mediterranean Lentil Vegetable Soup with Zucchini and Bell Peppers

Inspired by Mediterranean flavors, this lentil vegetable soup features zucchini, bell peppers, and a touch of oregano. Bursting with color and freshness, it’s a delightful way to enjoy a light yet hearty meal. The addition of lemon juice and parsley brightens the dish, giving it a refreshing finish that balances the earthiness of the lentils. This soup is perfect for those looking to enjoy a vibrant and nutritious meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
2. Add the lentils, zucchini, and bell pepper. Stir in the vegetable broth, diced tomatoes, oregano, and smoked paprika.
3. Bring the soup to a boil, then lower the heat and simmer for 30 minutes, or until the lentils are tender.
4. Stir in the lemon juice and parsley. Adjust the seasoning with salt and pepper.
5. Serve warm, garnished with additional parsley if desired.

This Mediterranean lentil vegetable soup is a celebration of fresh, wholesome ingredients. The combination of tender vegetables, zesty lemon, and aromatic herbs creates a light yet satisfying dish. Perfect as a main course or a side dish, it’s a versatile recipe that brings a taste of the Mediterranean to your kitchen. Enjoy it with a slice of rustic bread for a complete meal!

Lentil and Kale Vegetable Soup with Lemon and Garlic

This lentil and kale vegetable soup is a delicious and nutrient-packed dish that blends earthy lentils with the bright, refreshing flavors of lemon and garlic. The kale adds a hearty green element, while the lemon juice adds a zingy brightness that perfectly complements the earthy flavor of the lentils. Full of fiber, vitamins, and antioxidants, this soup is an excellent choice for a satisfying and health-conscious meal. Whether served for lunch or dinner, it’s sure to leave you feeling nourished and satisfied.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Stir in the lentils, vegetable broth, diced tomatoes, thyme, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
3. Add the chopped kale to the soup and cook for an additional 5-7 minutes, or until the kale is wilted and tender.
4. Stir in the lemon juice, and season with salt and pepper to taste.
5. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

This lentil and kale vegetable soup with lemon and garlic is a fantastic way to enjoy a light yet filling meal packed with nutritious ingredients. The combination of hearty lentils, hearty kale, and tangy lemon makes for a satisfying and wholesome dish. Ideal for meal prep, it can be stored in the fridge for several days or frozen for later enjoyment. This soup proves that healthy eating doesn’t have to be bland—it can be bursting with flavor and freshness.

Lentil and Butternut Squash Vegetable Soup

This lentil and butternut squash vegetable soup is a delightful blend of sweet, savory, and earthy flavors. The creamy, slightly sweet butternut squash pairs perfectly with the hearty lentils, creating a rich and satisfying texture. The mild seasoning allows the natural sweetness of the squash to shine, while the addition of vegetables like carrots and celery enhances the depth of flavor. Ideal for fall or winter, this soup is as comforting as it is nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups butternut squash, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the diced butternut squash, lentils, vegetable broth, carrot, and celery. Season with cumin, cinnamon, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the lentils and butternut squash are tender.
4. Use an immersion blender to puree part of the soup for a creamy consistency, or leave it chunky, depending on your preference.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This lentil and butternut squash vegetable soup is a comforting, filling dish that’s packed with nutrients. The natural sweetness of the squash paired with the hearty lentils makes for a satisfying and balanced meal. It’s perfect for chilly days when you need something warm and nourishing. Whether enjoyed on its own or served with a slice of whole grain bread, this soup will surely become a family favorite.

Moroccan-Spiced Lentil Vegetable Soup

Inspired by the rich and vibrant flavors of Moroccan cuisine, this spiced lentil vegetable soup is aromatic, flavorful, and hearty. A combination of lentils, vegetables, and warming spices like cumin, coriander, and cinnamon brings a unique depth of flavor to this soup. The addition of dried apricots and fresh cilantro adds a touch of sweetness and brightness, making this dish a beautiful balance of savory and sweet. It’s the perfect soup for when you want something comforting but with an exotic twist.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 cup dried red lentils, rinsed
• 1 large carrot, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cumin, coriander, and cinnamon. Cook for 1-2 minutes, until fragrant.
3. Add the lentils, carrot, zucchini, vegetable broth, diced tomatoes, and dried apricots. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in honey if using, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This Moroccan-spiced lentil vegetable soup is a flavorful and exotic twist on traditional lentil soup. The warming spices, combined with the sweetness of the dried apricots and honey, create a beautiful balance of savory and sweet. It’s perfect for anyone looking for a comforting yet adventurous meal. This soup pairs wonderfully with a slice of crusty bread or a side of couscous for a complete, satisfying meal.

Lentil and Cabbage Vegetable Soup

This lentil and cabbage vegetable soup is a wholesome, hearty dish that combines the earthiness of lentils with the mild, slightly sweet flavor of cabbage. The combination of lentils and cabbage creates a rich, nourishing texture, while the addition of vegetables like carrots and celery adds both crunch and flavor. This simple yet satisfying soup is perfect for a cozy meal, offering an abundance of fiber and nutrients. It’s an ideal choice for anyone seeking a filling yet light dish.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups cabbage, shredded
• 1 cup dried green lentils, rinsed
• 1 large carrot, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the shredded cabbage, carrots, and celery, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Once boiling, reduce the heat and simmer uncovered for 30-35 minutes, or until the lentils and vegetables are tender.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley for added color and flavor.

Lentil and cabbage vegetable soup is a nourishing and satisfying dish that’s easy to prepare and full of flavor. The hearty lentils and tender cabbage provide a perfect base for this comforting soup, making it both filling and nutritious. This recipe is ideal for anyone looking for a healthy, budget-friendly option that can be enjoyed on its own or paired with some crusty bread. Perfect for meal prepping or making ahead, this soup can be stored for several days in the fridge, allowing you to enjoy it whenever you need a quick, wholesome meal.

Lentil and Tomato Vegetable Soup with Basil

This lentil and tomato vegetable soup with basil is a fresh, flavorful twist on a classic. The combination of hearty lentils and sweet, tangy tomatoes creates a delicious base, while the addition of fresh basil brings brightness and depth to the dish. Light yet filling, this soup is a perfect balance of flavors, making it ideal for any time of year. The simplicity of the ingredients allows the flavors to shine, making it a great option for a quick, healthy meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the lentils, diced tomatoes (with their juices), vegetable broth, basil, oregano, and red pepper flakes (if using). Bring to a boil.
3. Once boiling, reduce the heat and simmer for 30 minutes, or until the lentils are tender.
4. Stir in the fresh basil and season with salt and pepper to taste.
5. Serve hot, garnished with additional fresh basil if desired.

Lentil and tomato vegetable soup with basil is a simple yet delicious soup that brings out the best of both ingredients. The combination of lentils and tomatoes creates a hearty base, while the fresh basil adds a fragrant, flavorful touch that enhances the overall dish. This soup is perfect for a light lunch or dinner and can easily be paired with a side of whole-grain bread or a simple salad. It’s a nutritious, comforting option that you can enjoy any time you’re craving something warm and satisfying.

Spicy Lentil and Vegetable Soup with Kale

This spicy lentil and vegetable soup with kale is a bold and flavorful dish that combines the richness of lentils with the earthy taste of kale, all balanced by a kick of heat. The spicy seasoning, including cayenne and paprika, adds an exciting depth to the soup, while the kale brings a vibrant green color and nutrients. Perfect for those who enjoy a bit of spice in their meals, this soup is both filling and energizing, providing a satisfying option for lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon smoked paprika
• 1 cup dried red lentils, rinsed
• 2 large carrots, diced
• 1 zucchini, diced
• 6 cups vegetable broth
• 2 cups kale, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cumin, cayenne pepper, and smoked paprika. Cook for another minute, until fragrant.
3. Add the lentils, carrots, zucchini, and vegetable broth. Bring the soup to a boil.
4. Once boiling, reduce the heat and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
5. Stir in the chopped kale during the last 5 minutes of cooking and cook until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a drizzle of olive oil or a squeeze of lemon if desired.

Spicy lentil and vegetable soup with kale is a bold and flavorful meal that’s perfect for anyone who enjoys a little heat in their dishes. The combination of spices, lentils, and kale creates a satisfying and nourishing soup that is sure to warm you up from the inside out. This hearty soup is not only comforting but also packed with vitamins and nutrients, making it a great option for a nutritious lunch or dinner. Serve with a side of crusty bread to make it a complete meal that’s full of flavor and spice.

Lentil and Sweet Potato Vegetable Soup

This lentil and sweet potato vegetable soup is a hearty, comforting dish that brings together earthy lentils and the natural sweetness of sweet potatoes. The rich, smooth texture of the sweet potatoes blends perfectly with the tender lentils, creating a filling and satisfying soup. With a mild combination of spices, this soup is the perfect balance of sweet and savory, making it ideal for chilly days when you want something hearty yet healthy. It’s packed with vitamins, fiber, and antioxidants, making it a nourishing meal choice.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the sweet potatoes, lentils, vegetable broth, cumin, turmeric, and paprika. Bring the soup to a boil.
3. Reduce the heat, cover, and simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro for an added burst of flavor.

This lentil and sweet potato vegetable soup is a satisfying, nourishing dish that combines wholesome ingredients into a hearty meal. The natural sweetness of the potatoes complements the earthy lentils and warming spices, creating a balanced and flavorful soup. It’s perfect for meal prepping or enjoying over several days, and it’s easy to make with simple ingredients. This soup not only tastes great but is also packed with nutrients to support a healthy lifestyle, making it an ideal choice for a wholesome and comforting meal.

Lentil and Spinach Vegetable Soup

This lentil and spinach vegetable soup is a vibrant and nutritious dish that is both light and satisfying. The earthy lentils blend wonderfully with the fresh, tender spinach, creating a soup that is as comforting as it is packed with vitamins. The simplicity of the ingredients allows the natural flavors to shine, while a subtle combination of herbs and spices adds depth to the overall taste. Perfect for a quick lunch or dinner, this soup is an easy, healthy option that doesn’t compromise on flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the lentils, vegetable broth, oregano, and cumin. Bring the soup to a boil.
3. Reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the fresh spinach and cook for an additional 3-5 minutes, until the spinach wilts.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a squeeze of fresh lemon juice or a drizzle of olive oil if desired.

Lentil and spinach vegetable soup is a light yet satisfying meal that combines earthy lentils with the delicate flavor of spinach. This simple, one-pot soup is quick to prepare and is perfect for a healthy lunch or dinner. The combination of herbs, spices, and fresh spinach enhances the overall flavor without overpowering the main ingredients. It’s a great option for anyone looking to enjoy a flavorful, low-calorie, and nutrient-dense dish that’s easy to make and full of plant-based goodness.

Lentil and Carrot Ginger Vegetable Soup

This lentil and carrot ginger vegetable soup is a warming and vibrant dish that combines the earthy richness of lentils with the natural sweetness of carrots and the aromatic kick of fresh ginger. The ginger adds a zesty, refreshing heat that elevates the flavor profile of this soup, while the carrots provide a subtle sweetness and the lentils create a hearty texture. This soup is perfect for detoxing or enjoying during the colder months, offering both comfort and health benefits in every bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 cups carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the grated ginger and cook for an additional 1 minute until fragrant.
3. Add the chopped carrots, lentils, vegetable broth, cumin, and coriander. Bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the lentils and carrots are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or a dollop of yogurt for extra creaminess.

Lentil and carrot ginger vegetable soup is a flavorful and rejuvenating dish that’s perfect for those looking to boost their immune system while enjoying a wholesome, comforting meal. The combination of earthy lentils, sweet carrots, and zesty ginger creates a balanced and nourishing soup that’s as healthy as it is tasty. This soup is a great option for meal prepping and can be enjoyed throughout the week, offering a warming and nutritious meal that’s full of flavor and goodness.

Lentil and Butternut Squash Vegetable Soup

This lentil and butternut squash vegetable soup is a creamy, comforting dish that brings together the rich flavors of tender lentils and the sweetness of roasted butternut squash. The velvety texture of the squash blends perfectly with the earthy lentils, creating a satisfying soup that’s both hearty and nourishing. A touch of sage and nutmeg adds a fragrant, warming quality to the soup, making it a perfect fall or winter dish. Packed with vitamins, fiber, and protein, this soup is a great option for a healthy, plant-based meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cubed butternut squash and cook for an additional 5 minutes.
3. Add the lentils, vegetable broth, sage, and nutmeg. Bring the soup to a boil.
4. Reduce the heat and simmer for 30-35 minutes, or until the lentils and squash are tender.
5. Use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks for added heartiness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

This lentil and butternut squash vegetable soup is a perfect combination of sweetness and earthiness, with the creamy texture of butternut squash complementing the hearty lentils. The addition of sage and nutmeg adds depth and warmth, making it an ideal comfort food for colder months. This soup is rich in nutrients and can be enjoyed as a filling lunch or dinner. It’s also perfect for meal prepping and can be stored in the fridge for several days, offering a nutritious and easy-to-reheat meal for the whole family.

Lentil and Broccoli Vegetable Soup

Lentil and broccoli vegetable soup is a light yet hearty dish that brings together the nutritional powerhouse of lentils and broccoli. This soup is simple to prepare, but the flavors are well-rounded, with the earthiness of the lentils perfectly complementing the fresh, slightly bitter flavor of the broccoli. With a hint of lemon and garlic, the soup has a light and refreshing quality, making it a great choice for a spring or summer meal. It’s also full of fiber and vitamins, making it both a healthy and satisfying option.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups broccoli florets
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the lentils, vegetable broth, oregano, and turmeric. Bring to a boil.
3. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Add the broccoli florets to the pot and cook for an additional 5-7 minutes, or until the broccoli is tender but still vibrant green.
5. Stir in the fresh lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Lentil and broccoli vegetable soup is a light yet nourishing dish that’s packed with nutrients and flavor. The combination of lentils and broccoli provides a good dose of protein, fiber, and vitamins, while the bright lemon juice and fresh parsley add a refreshing touch. This soup is ideal for anyone looking for a quick, healthy meal that doesn’t sacrifice taste. It’s perfect for a light lunch or dinner, and can also be enjoyed as a starter for a larger meal. Easy to make and full of goodness, this soup will quickly become a favorite.

Lentil and Mushroom Vegetable Soup

Lentil and mushroom vegetable soup is a savory, umami-rich dish that combines the heartiness of lentils with the earthy flavor of mushrooms. The mushrooms provide a deep, rich taste that complements the mild, nutty lentils, while a touch of balsamic vinegar adds a slight tangy sweetness to round out the flavors. This soup is simple yet full of complex tastes and is perfect for those who love earthy, rich flavors. It’s also an excellent source of fiber, protein, and antioxidants, making it a healthy and satisfying option.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Add the lentils, vegetable broth, thyme, and balsamic vinegar. Bring to a boil.
4. Reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Lentil and mushroom vegetable soup is a rich, comforting meal that combines the earthy flavors of mushrooms with the hearty texture of lentils. The addition of balsamic vinegar elevates the flavor profile, giving the soup a slightly tangy depth. This soup is perfect for mushroom lovers or anyone looking for a nutritious, filling dish that’s easy to prepare. It’s a great choice for a satisfying lunch or dinner and can be enjoyed with a slice of crusty bread or a side salad for a complete meal. Full of flavor and nutrients, this soup will quickly become a go-to recipe.

Note: More recipes are coming soon!