This simple and nourishing lentil vegetable soup is one of my favorite go-to meals when I want something hearty, healthy, and completely plant-based. I love how everything simmers together into a cozy, wholesome bowl of goodness.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy—chop the veggies small, toss them in a pot with lentils and broth, and let it slowly transform into a comforting soup. The flavors deepen as it cooks, the texture becomes satisfyingly chunky yet tender, and it feeds a crowd or gives me plenty of leftovers. Plus, it’s flexible—I can swap ingredients or omit things I don’t have, and it still turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 small onions, finely chopped

• 2 carrots, finely chopped

• 6 small white potatoes, finely chopped

• 1 (16-ounce) bag brown lentils

• 1 (15.5-ounce) can diced fire-roasted tomatoes

• 8 cups vegetable broth or water

• 1–2 cups finely chopped fresh spinach

• Salt and pepper, to taste

Directions

1. I combine all the ingredients—except the spinach—in a soup pot or Dutch oven.

2. I cook it over low heat for about 2 hours, letting the flavors meld and the lentils and potatoes become tender.

3. I stir in the chopped spinach and cook for another 5 minutes until it wilts.

4. I season with salt and pepper to taste and serve hot.

Servings And Timing

This recipe makes about 6 servings. Prep time is around 15 minutes, simmering time is 2 hours, and the final spinach wilting takes about 5 minutes, bringing the total time to roughly 2 hours and 15 minutes.

Variations

I sometimes lighten it up by using water instead of broth. For more variety, I add celery, leeks, or herbs like thyme and rosemary. If I want extra protein, I stir in chickpeas or swap spinach for kale. A pinch of red pepper flakes or smoked paprika also gives the soup a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it on the stovetop or in the microwave until hot. If it thickens in the fridge, I add a splash of broth or water while reheating. I can also freeze it for up to 3 months and thaw it in the fridge overnight before reheating.

FAQs

1. Can I use lentils other than brown lentils?

Yes, I can use green lentils with a similar cooking time, but red lentils will cook much faster and give the soup a softer texture.

2. Do I have to use fire-roasted tomatoes?

No, I use regular diced tomatoes when that’s what I have. The fire-roasted variety just adds a slightly smoky flavor.

3. Can I speed up the cooking time?

Yes, I use a pressure cooker or Instant Pot to cut the cooking time to about 20–25 minutes.

4. Can I omit the spinach or add other greens?

Absolutely. I sometimes skip the spinach or swap it with kale, Swiss chard, or collard greens.

5. How can I make it creamier without dairy?

I blend a portion of the soup and stir it back in, or I add a splash of coconut milk for creaminess.

Conclusion

This lentil vegetable soup is one of those recipes I return to again and again. It’s warm, filling, and packed with healthy ingredients, yet simple enough for a busy weeknight. I love that it’s endlessly adaptable and always delivers comfort in every bowl.