Soups & Stews > Vegetarian Soups & Stews > Bean & Lentil Soups > Black Bean Soup Recipe (Vegetarian)

Hearty Vegetarian Lentil Soup

A comforting and nutritious vegetarian lentil soup packed with vegetables and warm spices. This soup is easy to make, budget-friendly, and a great source of protein and fiber. Perfect for a chilly day!

Prep Time
15 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 1 cup Brown or green lentils
  • 6 cups Vegetable broth
  • 1 can (14.5 oz) Diced tomatoes
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 , chopped Celery stalks
  • 3 cloves, minced Garlic
  • 2 tablespoons Olive oil
  • 1 teaspoon Cumin
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Smoked paprika
  • 1 Bay leaf
  • 1 tablespoon, fresh Lemon juice
  • To taste Salt
  • To taste Pepper
  • 2 tablespoons, chopped (for garnish) Fresh parsley

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Add Spices

Stir in the cumin, turmeric, and smoked paprika. Cook for 1 minute more, allowing the spices to bloom and release their flavors.

Simmer the Soup

Add the lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Finish and Serve

Remove the bay leaf. Stir in the lemon juice. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 80-100
Protein: 4-6g
Fiber: 3-5g

Other Considerations for Nutrition

For a lower-sodium version, use low-sodium vegetable broth. Adding more vegetables like spinach or kale will increase the vitamin and mineral content. Use red lentils for a faster cooking time (about 20-25 minutes).

← Hearty Chickpea and Vegetable Stew Roasted Butternut Squash and Apple Soup →

FAQ

  • Do I need to soak the lentils before cooking?

    No, unlike dried beans, lentils do not require soaking before cooking.
  • Can I add other vegetables to this soup?

    Yes, feel free to add other vegetables such as potatoes, zucchini, spinach, or kale.
  • Can I make this soup in a slow cooker?

    Yes, combine all ingredients (except lemon juice and parsley) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the lemon juice and parsley before serving.
  • Is this soup gluten-free?

    Yes, this soup is naturally gluten-free, but always check the labels of your vegetable broth to ensure it's gluten-free as well.