Vegetable Lentil Soup

5 from 8 votes

This vegetable lentil soup is a hearty, healthy and warming soup that is perfect for cold-weather days. It is packed with flavor and never disappoints!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: Mediterranean

Keyword: Italian lentil soup, Mediterranean lentil soup, tomato lentil soup, vegetable lentil soup

Servings: servings

Calories: 322kcal

Equipment

Immersion blender

Ingredients

2 tablespoon extra virgin olive oil
1 yellow onion diced
2 celery stalks diced
2 carrots diced
3 garlic cloves minced
2 tablespoon tomato paste
2 teaspoon paprika powder
1 teaspoon curry powder
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste
1 can diced tomatoes
6 cups vegetable broth
1 cup green or brown lentils
2 cups kale chopped
1 tablespoon fresh lemon juice more to taste

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot and garlic to the pot. Sauté until the onion is translucent.
Next, add the tomato paste, spices, and salt and pepper and sauté for 1 minute to toast the spices.
Add the canned tomatoes, vegetable broth and lentils to the pot. Bring the soup to a boil, then cover the pot and let the soup simmer for 30-40 minutes, until the lentils are soft.
To make the soup more creamy and flavorful, use an immersion blender and partly blend the soup.
Add the kale and lemon juice. Check if you want to add more salt and pepper and serve the soup.

Notes

You can substitute dried basil and dried thyme with Italian seasoning.

Nutrition