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Hearty Classic Vegetarian Lentil Soup (One-Pot)

A spoonful of steaming, rich lentil soup filled with lentils, carrots, and celery being lifted from a white mug.
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Make this hearty, classic vegetarian lentil soup in one pot. It uses pantry staples to create a comforting, filling meal perfect for busy weeknights or meal prepping.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon red wine vinegar (optional, for brightness)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften.
  3. Stir in the minced garlic, thyme, rosemary, and pepper. Cook for 1 minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, diced tomatoes (with juice), and bay leaf to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf. Stir in the salt and red wine vinegar, if using. Taste and adjust seasoning as needed.
  7. Serve this filling plant based dinner hot with crusty bread.

Notes

  • For a thicker soup, mash about 1 cup of the soup against the side of the pot with a spoon before serving.
  • This recipe is excellent for meal prep soup ideas; it keeps well in the refrigerator for up to 5 days.
  • You can substitute brown lentils with green lentils, but cooking time may vary slightly.

Nutrition

Find it online: https://miameal.com/hearty-classic-vegetarian-lentil-soup-one-pot/