Healthy Lentil Veggie Soup

- 1 cup green or brown lentils - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 red bell pepper, diced - 1 medium zucchini, diced - 1 can (14 oz) diced tomatoes, with their juices - 6 cups vegetable broth, low-sodium preferred - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh parsley or cilantro When I make this soup, I love using fresh ingredients. Green or brown lentils work best here. They keep their shape and add great texture. The extra virgin olive oil gives a nice flavor and helps cook the veggies. For vegetables, I use a mix, like onion, garlic, carrots, celery, bell pepper, and zucchini. Each adds its own taste and color. The diced tomatoes are key for a rich base. Don’t forget the vegetable broth! It brings everything together. Spices like cumin, thyme, and smoked paprika add depth. Salt and pepper round it out, so every bite is tasty. If you want to make it pop, add fresh parsley or cilantro on top. This gives a bright finish and looks beautiful in the bowl. For the full recipe, check [Full Recipe]. Healthy lentil veggie soup is easy to make and packed with nutrients. You learned about essential ingredients, preparation, and cooking steps. We discussed tips to enhance flavor and variations for dietary needs. Remember, this soup is versatile and can fit many tastes. Store leftovers properly to enjoy later. Adjust spices and veggies to keep it fresh. I hope you feel inspired to create this healthy dish for yourself and loved ones. Enjoy the warmth and health in every bowl.

Healthy Lentil Veggie Soup

Discover the delicious and nutritious Lively Lentil Veggie Delight that's perfect for any meal! Packed with healthy ingredients like lentils, fresh vegetables, and aromatic spices, this soup is both satisfying and easy to make. Ready in just 45 minutes, it’s a fantastic way to bring warmth to your table. Click through for the full recipe and start cooking today's delightful and wholesome dish that your family will love!

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Ingredients

1 cup green or brown lentils, thoroughly rinsed

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 red bell pepper, diced

1 medium zucchini, diced

1 can (14 oz) diced tomatoes, with their juices

6 cups vegetable broth, low-sodium preferred

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

Fresh parsley or cilantro, chopped, for garnish

Instructions

In a large pot, heat the extra virgin olive oil over medium heat until shimmering.

Add the finely diced onion and sauté for 3-4 minutes, or until it becomes translucent and softened.

Incorporate the minced garlic, diced carrots, and diced celery, cooking for an additional 5 minutes until the vegetables become fragrant and slightly tender.

Next, stir in the diced red bell pepper and zucchini, sautéing for another 3 minutes until all vegetables start to soften.

Pour the canned diced tomatoes (with their juice) into the pot, and mix in the rinsed lentils until evenly coated.

Add the vegetable broth, ground cumin, dried thyme, smoked paprika, and a generous pinch of sea salt and black pepper. Stir well, then bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer gently for 25-30 minutes, or until the lentils are tender but not mushy.

After simmering, taste the soup and adjust seasoning as desired. If you prefer a thinner consistency, add a little extra broth or water until you reach your desired thickness.

Serve the lentil veggie delight hot, garnishing each bowl with a sprinkle of freshly chopped parsley or cilantro for a vibrant finish.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6