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Hearty Lentil and Vegetable Soup Recipe

1 hour and 10 minutes Cook
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Hearty Comfort in a Bowl: The Timeless Lentil and Vegetable Soup Recipe

Delight in the Nourishing Blend of Flavors and History


As the crisp winds of autumn start to rustle the leaves and a gentle chill fills the air, there’s nothing quite as satisfying as a steaming bowl of hearty soup. Among the diverse array of soups that grace our tables, the Lentil and Vegetable Soup stands as a timeless classic. This nourishing concoction traces its origins back centuries, offering a rich history that parallels its rich flavors. Today, we delve into the art of crafting this wholesome dish that warms the body and soul.

Historical Context:

Lentils, a legume steeped in history, have been cultivated for over 10,000 years. These humble seeds, celebrated for their high protein and fiber content, have been a staple in various cuisines around the world. The earliest records of lentil consumption can be traced to the Middle East and Mediterranean regions, where they were cherished for their versatility and nutritional value.

The marriage of lentils and vegetables in soups can be seen across cultures. From the Egyptian “adas” to the Indian “dal,” these soups showcase the culinary creativity of different societies. Lentil and vegetable soup became not only a means of nourishment but also a canvas for cultural and regional variations, each incorporating local produce and spices.


  1. Heat the olive oil in the soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
  2. Add the minced garlic, ground cumin, smoked paprika, and turmeric. Sauté for an additional 1-2 minutes until fragrant.
  3. Pour in the vegetable broth and diced tomatoes with their juices. Add the rinsed lentils and bay leaves. Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-40 minutes, or until the lentils are tender.
  5. Stir in the chopped spinach or kale and let them wilt into the soup.
  6. Remove the bay leaves and discard them.
  7. Just before serving, stir in the fresh lemon juice to brighten the flavors.
  8. Ladle the soup into bowls and garnish with chopped fresh parsley.


In the realm of culinary delights, few dishes manage to offer such a harmonious blend of taste, texture, and history as Lentil and Vegetable Soup. As you savor each spoonful of this wholesome concoction, remember that you’re partaking in a tradition that has stood the test of time. From ancient kitchens to modern stovetops, this soup remains a testament to the art of combining simple ingredients to create a symphony of flavors. So, embrace the comfort of a steaming bowl and relish in the timeless warmth that Lentil and Vegetable Soup brings to your table.


prep time
1 hour and 10 minutes
cooking time
1 hour and 10 minutes
6 servings
total time
1 hour and 10 minutes


  • Large soup pot

  • Wooden spoon

  • Cutting board

  • Chef's knife

  • Measuring spoons and cups

  • Ladle


  • 1 cup dried green or brown lentils, rinsed and drained

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon turmeric

  • 6 cups vegetable broth

  • 1 can (14 oz) diced tomatoes

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 cups chopped spinach or kale

  • 2 tablespoons fresh lemon juice

  • Chopped fresh parsley for garnish


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