This One-Pot Lentil Veggie Soup is my secret weapon for busy weeknights. It’s hearty, healthy, and packed with flavor, but it’s also incredibly easy to make. I love how the lentils cook up creamy and tender, and the vegetables add a lovely sweetness and texture. Plus, it’s a one-pot meal, which means less cleanup for me!

I’m a big fan of lentil soup, and this recipe is my go-to version. It’s perfect for those chilly evenings when I’m craving something warm and comforting. I often make a big batch on the weekend and then enjoy it for lunches or quick dinners throughout the week. It’s that good!

Why You’ll Love This One-Pot Lentil Veggie Soup

Hearty and Flavorful: This soup is packed with protein and fiber from the lentils, and the vegetables add a ton of flavor and nutrients.
Easy to Make: This recipe is so simple, anyone can make it. It’s perfect for beginner cooks or when you’re short on time.
One-Pot Wonder: This soup is made in just one pot, which means less cleanup for you.
Versatile: You can easily customize this soup with different vegetables, herbs, or spices to create your own unique flavor combinations.

Ingredients for One-Pot Lentil Veggie Soup

Here’s what I use to make this delicious soup:

Olive Oil: For sautéing the vegetables.
Onion: A chopped onion adds a touch of sweetness and depth of flavor.
Carrots: Diced carrots add sweetness and color.
Celery: Chopped celery adds a nice crunch and a subtle savory note.
Garlic: Minced garlic adds a punch of flavor.
Bay Leaf: Adds a subtle depth of flavor to the broth.
Dried Oregano and Basil: These herbs add a classic Italian flavor.
Dry Lentils: I use brown or green lentils for this recipe.
Water: We’ll use water as the base of our soup.
Crushed Tomatoes: Adds acidity and richness to the soup.
Spinach: Spinach adds a boost of nutrients and a pop of color.
Vinegar: A touch of vinegar brightens up the flavors of the soup.
Salt and Pepper: To season the soup to taste.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Veggie Variety: Toss in some other vegetables like mushrooms, zucchini, or potatoes.
Hearty Grains: Add some cooked quinoa or barley for extra texture and nutrients.
Lemon Twist: Add a squeeze of lemon juice for brightness.

How to Make One-Pot Lentil Veggie Soup

Step 1: Sauté the Vegetables

I start by heating the olive oil in a large soup pot over medium heat. Then, I add the chopped onion, carrots, and celery and cook them until the onion is tender, about 3 to 5 minutes.

Step 2: Add the Aromatics

Next, I stir in the minced garlic, bay leaf, oregano, and basil. I cook this for a couple of minutes until it’s fragrant.

Step 3: Add the Lentils and Liquids

I stir in the lentils, water, and crushed tomatoes. Then, I bring the mixture to a boil.

Step 4: Simmer

Once the soup comes to a boil, I reduce the heat to low and let it simmer for at least an hour, or until the lentils are tender.

Step 5: Wilt the Spinach

Just before serving, I stir in the spinach and cook until it wilts.

Step 6: Season and Serve

I stir in the vinegar and season the soup with salt and pepper to taste. Then, I ladle it into bowls and serve it hot.

Tips and Tricks

Lentil Choice: I prefer brown or green lentils for this recipe because they hold their shape well during cooking.
Simmering Time: The longer the soup simmers, the more flavorful it will be.
Taste and Adjust: Be sure to taste the soup and adjust the seasonings as needed.

How to Serve

I love this One-Pot Lentil Veggie Soup on its own, but here are a few ideas for serving it:

Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.
Grated Cheese: Sprinkle some grated Parmesan cheese on top for extra flavor.

Make Ahead and Storage

Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
Freezing: You can freeze this soup for up to 2 months.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave.

FAQs

1. Can I use a different type of lentil?
Yes, you can use red lentils, but they will cook faster and have a softer texture.

2. Can I use vegetable broth instead of water?
Yes, you can use vegetable broth for a richer flavor.

3. Can I add meat to this soup?
Absolutely! You can add cooked chicken, sausage, or ground beef.

4. How can I thicken the soup?
If you want a thicker soup, you can mash some of the lentils or add a bit of cornstarch slurry.

There you have it! A flavorful, hearty, and easy-to-make lentil soup that’s perfect for a cozy night in. Enjoy!

One-Pot Lentil Veggie Soup Recipe