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Juicy lentil and vegetable soup displayed in a rustic bowl, featuring vibrant colors of carrots and tomatoes.

Easy Creamy Lentil and Vegetable Soup

A hearty and nutritious soup combining lentils and fresh vegetables, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine International
Servings 4 servings
Calories 350 kcal

Ingredients
  

Dried Lentils

  • 1 cup Brown or Green Lentils, rinsed

Vegetables and Aromatics

  • 6 cups Low-sodium Vegetable Broth
  • 14 ounces Diced Tomatoes, canned or fresh
  • 2 medium Carrots, peeled and chopped finely
  • 2 stalks Celery, chopped
  • 1 medium Onion, sautéed until translucent
  • 2 cloves Garlic, minced
  • 1 leaf Bay Leaf
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Thyme, fresh or dried
  • 1 teaspoon Black Pepper, freshly cracked
  • 1 tablespoon Fresh Parsley, chopped
  • 1 tablespoon Lemon Juice, freshly squeezed

Instructions
 

  • Sauté onions, carrots, and celery in 2 tbsp olive oil for 5 minutes until tender.
  • Add garlic, cumin, thyme, and bay leaf; cook for 1 minute.
  • Pour in broth and tomatoes; bring to a simmer.
  • Add lentils, boil, then reduce heat to simmer for 25-30 minutes until tender.
  • Remove bay leaf, season with salt and pepper, then stir in lemon juice. Serve garnished with parsley.

Notes

For extra flavor, add a splash of olive oil or a squeeze of lemon before serving.
Keyword Lentils