Lentil Vegetable Soup with Herbs

Name: Lentil Vegetable Soup with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried lentils, rinsed; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 zucchini, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Healthy & Light

I love making this Lentil Vegetable Soup with Herbs because it warms not just my body but my soul. Every time I prepare it, the delightful aroma of fresh herbs fills my kitchen, creating an inviting atmosphere. The combination of lentils and vibrant vegetables makes this soup not just comforting but also packed with nutrients. It’s perfect for meal prep, as it stores well in the fridge and tastes even better the next day. I can’t wait to share this nourishing recipe with you!

Created by

Emily

Last updated on 2026-02-07T22:58:53.291Z

When I first learned to make this soup, it felt like a revelation. The technique of simmering lentils with herbs and vegetables creates a depth of flavor that is both comforting and satisfying. I remember one chilly evening when I served this soup to some friends. They were amazed at how well the herb blend transformed the ingredients into a harmonious dish.

One of my favorite tips is to let the soup sit for a bit before serving. It allows the flavors to meld beautifully. I often add a squeeze of lemon just before serving to brighten the dish, making it even more delicious. Trust me, once you try it, you’ll be hooked!

Why You'll Love This Recipe
Hearty and fulfilling, perfect for a cozy meal.
Packed with antioxidants and fiber from lentils and veggies.
Versatile and easy to customize with your favorite herbs.

The Role of Lentils

Lentils are the heart of this soup, providing both protein and fiber, making the dish hearty and nutritious. They come in various types, but brown or green lentils work best for this recipe as they hold their shape during cooking. If you're in a pinch and don't have lentils on hand, you can substitute them with canned beans like chickpeas or kidney beans, but adjust the cooking time accordingly to prevent them from becoming mushy.

When cooking lentils, it's essential to rinse them thoroughly to remove any dust or debris. This small step can significantly enhance the soup's flavor and prevent any off-tasting notes. As they simmer in the broth, the lentils absorb all the aromatic flavors from the herbs and vegetables, contributing a rich, earthy taste that complements the vivid notes from the fresh ingredients.

Incorporating Vegetables

The mix of vegetables in this soup not only adds depth of flavor but also contributes essential vitamins and minerals. Carrots and celery lend a natural sweetness, while zucchini adds a fresh, mild flavor. When prepping, consider chopping your vegetables to uniform sizes, as this ensures even cooking. I like to dice them into small pieces, roughly ½-inch, so they soften nicely within 25 minutes of simmering.

Feel free to get creative with the vegetable choices! For example, you can swap out the zucchini for bell peppers or even add leafy greens like spinach or kale towards the end of cooking. Just remember to adjust the cooking time slightly for any additional ingredients, ensuring they don't overcook and lose their vibrant color and nutrients.

Serving and Storing

To serve this soup, a sprinkle of fresh parsley not only adds a pop of color but also a fresh herbal note that brightens the dish. You can also pair it with crusty bread or a side salad for a complete meal. If you prefer a creamier texture, consider adding a dollop of yogurt or a splash of cream just before serving, which enhances the rich flavors beautifully.

This soup is perfect for meal prep! Store it in an airtight container in the refrigerator for up to five days. The flavors meld magnificently as it sits, so it will taste even better the next day. If you want to keep it longer, it can be frozen for up to three months. To reheat, simply thaw overnight in the fridge and warm it gently on the stovetop until heated through, adding a splash of broth if needed to reach your desired consistency.

Ingredients

Gather the following ingredients to make your Lentil Vegetable Soup with Herbs:

Ingredients

1 cup dried lentils, rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Follow these steps to create your delicious Lentil Vegetable Soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sauteing for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for about 1 minute until fragrant.

Add Lentils and Broth

Add the rinsed lentils, diced zucchini, diced tomatoes, vegetable broth, thyme, and basil to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 25 minutes or until the lentils are tender.

Season and Serve

Season the soup with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice. Serve hot, garnished with chopped parsley.

Pro Tips

For more flavor, consider adding a pinch of cayenne pepper or a splash of soy sauce while cooking. You can also mix in whatever vegetables you have on hand, such as spinach or bell peppers, to vary the recipe.

Herb Variations

While this recipe calls for thyme and basil, there's a whole world of herbs that can elevate this soup. For a more Mediterranean flair, try adding oregano or rosemary. If you’re a fan of a spicier kick, throw in some crushed red pepper flakes. Fresh herbs can also be used; just add them at the end of cooking to maintain their vibrant flavors. Whenever I make this soup, I like to experiment with different herbs each time!

Another variation could be a hint of citrus. I often add a teaspoon of lemon zest during cooking or a squeeze of fresh lemon juice before serving. This little addition brightens up the flavors and adds a refreshing twist that complements the heartiness of the lentils and veggies beautifully.

Troubleshooting Tips

If you find the soup thicker than you prefer after it cools, simply add a bit more vegetable broth or water when reheating. This will help restore the soup's intended consistency, ensuring it's as comforting as intended. If your soup tastes flat, try adjusting the seasoning towards the end – a little more salt or a dash of balsamic vinegar can bring out the depth of flavors you’re aiming for.

To avoid mushy lentils, take care not to overcook them. Keep an eye on them after the 20-minute mark; they should be tender but not disintegrating. If you notice they are cooking too quickly, reduce the heat slightly to maintain a gentle simmer.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, if using canned lentils, reduce the cooking time accordingly and add them towards the end of the cooking process.

→ How long does this soup keep in the fridge?

The soup can be stored in the refrigerator for up to 5 days in an airtight container.

→ Can I freeze this soup?

Absolutely! This soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.

→ What other herbs can I add?

Feel free to experiment with fresh herbs like cilantro or dill, which can add a different dimension of flavor.