This is the best lentil soup plus prep is quick and it's so easy to make! It's packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. A filling comforting soup perfect for serving any day of the year!
Ready in: 1hour10minutes
1 1/2cupsdiced carrots(3 medium)
1 1/2cupsdiced yellow onions(1 medium)
1 1/2Tbspminced garlic(4 cloves)
4(14.5 oz) cans vegetable broth
2(14.5 oz) cans diced tomatoes
1 1/4cupsdried brown lentils, rinsed and picked over
1 1/2tspdried basil
Salt and freshly ground black pepper
1 1/2cupsdiced zucchini(1 medium)
2cupspacked chopped kale or spinach
1Tbspfresh lemon juice
Parmesan cheese, for serving (optional)
Heat olive oil in a large pot over medium-high heat.
Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
Serve warm with parmesan cheese if desired.
Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.
If you don't have have the dried herbs listed here, you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
If you are out of vegetable broth, chicken broth will work too.
Don't skip the lemon. Even though it's a small amount it adds a nice hint of brightness.