This Veggie-Loaded Lentil Soup is a nourishing, hearty dish packed with plant-based protein and fresh vegetables. It’s everything I want in a wholesome meal: warming, satisfying, and full of flavor. With a blend of aromatic spices and nutrient-dense ingredients, it’s perfect for a healthy weeknight dinner or for prepping ahead.
Why You’ll Love This Recipe
I love how this lentil soup delivers comfort and nutrition in every bowl. It’s incredibly filling thanks to the lentils, and I enjoy how the spices like cumin, turmeric, and coriander bring depth and warmth to the broth. It’s also a fantastic way to get in a generous serving of vegetables without overthinking it. Whether I’m eating plant-based or just want something cozy and easy, this recipe fits beautifully into my routine. Plus, it stores and reheats like a dream, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tbsp olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, chopped
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1 zucchini, diced
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1 cup dried lentils, rinsed
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4 cups vegetable broth
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1 tsp cumin
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1/2 tsp turmeric
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1/2 tsp ground coriander
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Salt and pepper to taste
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Fresh cilantro for garnish
Directions
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I heat the olive oil in a large pot over medium heat. Once hot, I add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
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I toss in the carrots, celery, and zucchini, cooking for about 5 minutes until the vegetables start to soften.
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I stir in the rinsed lentils, vegetable broth, cumin, turmeric, coriander, and season with salt and pepper.
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I bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30-35 minutes, or until the lentils are tender and the flavors are well combined.
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Right before serving, I sprinkle some fresh cilantro on top for a burst of brightness.
Servings and timing
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Prep Time: 10 minutes
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Cooking Time: 35 minutes
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Total Time: 45 minutes
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Servings: 6 servings
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Calories: 250 kcal per serving
Variations
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Add greens: Sometimes I stir in a few handfuls of spinach or kale during the last few minutes of cooking for extra nutrition.
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Make it spicy: I add a pinch of red pepper flakes or a diced chili if I want a bit of heat.
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Add lemon: A squeeze of lemon juice before serving adds a bright, tangy finish that lifts the earthy lentils.
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Blend it: I partially blend the soup with an immersion blender for a thicker, creamier texture while still keeping some chunks.
Storage/reheating
I store any leftover soup in an airtight container in the fridge for up to 5 days. The flavors only get better with time. To reheat, I warm it on the stovetop over medium heat or microwave it until hot. If the soup thickens too much, I just add a splash of broth or water to loosen it up. This soup also freezes really well—I portion it into freezer-safe containers and store it for up to 3 months.
FAQs
Do I need to soak the lentils before cooking?
No, I don’t soak the lentils. Dried lentils cook quickly and become tender after simmering for about 30–35 minutes without any soaking.
Can I use red lentils instead of brown or green?
Yes, I can use red lentils, but I keep in mind they cook faster and break down more, resulting in a softer, more stew-like texture.
What’s the best type of broth for this soup?
I like to use a good-quality vegetable broth, but homemade broth works even better if I have it. It adds great depth and flavor.
Can I add potatoes to this soup?
Definitely. I sometimes dice up a potato and add it in with the other veggies. It makes the soup heartier and adds a creamy texture once cooked.
Is this soup good for meal prep?
Yes, it’s excellent for meal prep. I make a big batch, store it in individual containers, and have healthy, ready-to-go meals for the week.
Conclusion
This Veggie-Loaded Lentil Soup is a go-to recipe when I want something comforting, nourishing, and packed with flavor. It’s plant-based, protein-rich, and filled with fresh vegetables and aromatic spices. Whether I make it for a cozy dinner or prep it ahead for busy days, this soup always delivers on both taste and nutrition.
Print
Veggie-Loaded Lentil Soup
and aromatic spices. Perfect for weeknight dinners or meal prep, this one-pot recipe is comforting, nourishing, and rich in flavor. With cumin, turmeric, and coriander seasoning a healthy mix of lentils and vegetables, it’s a warm, satisfying soup you’ll turn to again and again.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 cup dried lentils, rinsed
4 cups vegetable broth
1 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté for 3–4 minutes until soft and fragrant.
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Cook Veggies: Add carrots, celery, and zucchini. Cook for 5 minutes until they start to soften.
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Add Lentils and Broth: Stir in lentils, vegetable broth, cumin, turmeric, coriander, salt, and pepper.
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Simmer: Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
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Garnish and Serve: Top with chopped fresh cilantro and serve hot.
Notes
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Add Greens: Stir in spinach or kale in the last few minutes of cooking for added nutrients.
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Spicy Kick: Add red pepper flakes or a chopped chili for heat.
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Bright Finish: Add a squeeze of lemon juice before serving.
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Creamier Texture: Partially blend the soup with an immersion blender for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern-inspired
- Diet: Vegan
