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Hearty Vegetable Lentil Soup

Close-up of a white bowl filled with Hearty Vegetable Lentil Soup, featuring brown lentils, bright orange squash chunks, and dark green kale.
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This recipe creates a thick, filling lentil soup packed with a variety of vegetables, suitable for a main course.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 cup butternut squash, peeled and cubed (about 1/2 inch)
  • 1 cup chopped mushrooms
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup chopped kale or spinach
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (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 onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the rinsed lentils, butternut squash, mushrooms, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35 to 45 minutes, or until the lentils and squash are tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf.
  7. Stir in the kale or spinach. Cook for 5 more minutes until the greens wilt.
  8. Season with salt and pepper. Stir in the red wine vinegar, if using.
  9. For a thicker soup, mash about 1 cup of the soup against the side of the pot with a spoon, then stir to combine.
  10. Serve hot.

Notes

  • For a slow cooker method, combine all ingredients except the kale/spinach and vinegar in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in greens and vinegar before serving.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.
  • If you prefer a richer flavor, substitute 2 cups of the vegetable broth with water and 4 cups of low-sodium chicken broth.

Nutrition

Find it online: https://savoryskies.com/hearty-vegetable-lentil-soup-recipe/