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For best flavor, sauté the aromatics thoroughly before adding broth.
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Brown or green lentils work best to maintain texture.
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Add the leafy greens in the final minutes to retain nutrients and color.
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Adjust broth to achieve your preferred soup thickness.
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This recipe is vegan, gluten-free, and freezer-friendly.
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Serve with crusty bread or grains for a complete meal.
Hearty Vegetable Lentil Soup with Greens – A Plant-Based Comfort Food Favorite
This Hearty Vegetable Lentil Soup with Greens is a cozy, plant-based dish loaded with earthy lentils, fresh vegetables, and nutrient-dense greens. Flavored with cumin, thyme, and a touch of lemon, it’s a one-pot wonder that’s perfect for weeknight dinners, meal prep, or warming up on cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- Salt and black pepper, to taste
- 3 cups chopped kale, spinach, or other leafy greens
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Stir in garlic, cumin, thyme, and bay leaf. Cook for about 1 minute until fragrant.
- Add lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for about 30 to 35 minutes, or until lentils are tender.
- Remove the bay leaf. Stir in the chopped greens and cook for another 5 to 7 minutes until wilted and tender.
- Season with salt and pepper to taste. Add lemon juice if desired for a bright finish.
- Serve warm with crusty bread or a sprinkle of fresh herbs if you like.