Spiced lentil and vegetable soup
This spiced lentil and vegetable soup combines hearty lentils with a medley of roasted vegetables and warming spices for a nutritious meal. It’s easy to prepare and can be served year-round, complemented by bread or rice.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tsp olive oil1 red onion
2 garlic cloves
1 stalk celery
1 tbsp curry powder
1 can canned tomatoes
4 cups vegetable broth
1/2 cup canned lentils
2 red peppers
2 eggplant
Spiced lentil and vegetable soup is a hearty and nutritious dish that’s perfect for any time of the year. This soup combines the vibrant flavors of spices with a variety of vegetables and protein-packed lentils, creating a satisfying meal that is both healthy and delicious. Whether you're looking for a warming soup for the colder months or a light meal for warmer days, this recipe is a versatile choice that can be enjoyed by everyone.
Instructions:
- Start by finely chopping the red onion.
- Mince the garlic cloves.
- Dice the celery stalk.
- Dice the red bell peppers.
- Dice the eggplants.
- Heat 2 tsp of olive oil in a large pot over medium heat.
- Add the finely chopped red onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and diced celery, then continue to sauté for another 2-3 minutes until they become fragrant and slightly softened.
- Sprinkle in 1 tbsp of curry powder and stir well to coat the vegetables. Cook for an additional 1 minute to allow the spices to release their aroma.
- Pour in the canned tomatoes along with their juices and mix well with the spiced vegetables.
- Add the 4 cups of vegetable broth to the pot, stirring to combine.
- Add the diced red bell peppers and eggplants to the pot. Stir to mix all the vegetables evenly.
- Bring the mixture to a boil over high heat. Then, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the vegetables are tender.
- Once the vegetables are cooked and tender, add the drained and rinsed lentils to the pot.
- Stir to combine and cook for an additional 5-10 minutes to allow the lentils to heat through and absorb the flavors.
- Taste the soup and adjust the seasoning as needed with salt and pepper.
- If desired, garnish with fresh herbs such as cilantro or parsley before serving.
- Ladle the soup into bowls and enjoy it hot. Serve it with a side of crusty bread or over rice for a more substantial meal.
This spiced lentil and vegetable soup is not only nutritious but also packed with bold flavors that will leave your taste buds satisfied. The combination of the spiced broth with tender vegetables and protein-rich lentils makes it a perfect meal for lunch or dinner. Serve it with some crusty bread on the side, and you have a wholesome meal that's sure to become a favorite in your household.
Spiced lentil and vegetable soup FAQ:
The entire cooking process takes about 35-40 minutes. After sautéing the vegetables, the soup simmers for approximately 25-30 minutes for the vegetables to become tender, followed by an additional 5-10 minutes to heat the lentils.
You can substitute canned chickpeas or white beans if you prefer a different legume. Adjust the cooking time as needed based on the type of legume you choose.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months; just make sure to leave some space in the container as it will expand when frozen.
The vegetables are done when they are tender and can be easily pierced with a fork. After about 25-30 minutes of simmering, check for doneness and adjust the cooking time as needed.
Yes, you can add a variety of vegetables such as carrots, spinach, or zucchini. Just make sure to cut them into similar sizes to ensure even cooking.
Tips:
- Finely chop the red onion, garlic, celery, and red peppers to ensure they cook evenly and blend well with the soup.
- For an extra depth of flavor, sauté the vegetables in the olive oil until they're slightly caramelized before adding the curry powder and other ingredients.
- Rinse the canned lentils thoroughly under cold water before adding them to the soup to remove any excess salt and preservatives.
- Adjust the thickness of the soup by adding more or less vegetable broth depending on your preference.
- Feel free to customize the vegetables according to what you have on hand or what’s in season; zucchini, carrots, or spinach would be great additions.
- For a creamier texture, blend a portion of the soup using an immersion blender or a regular blender, then mix it back into the pot.
- Garnish with fresh cilantro, a squeeze of lemon juice, or a dollop of plain yogurt to brighten the flavors before serving.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 7g
Carbohydrates 33g
Fiber 14g
Sugar 16g
Fat 3.91g
More recipes
Beef, mushroom and cilantro soup
A comforting beef and mushroom soup with fresh cilantro.
02 Jan 2026Potato leek soup with onion and milk
A creamy potato leek soup with onions and milk, perfect for chilly days.
26 Jan 2026Lemony lentil and greens soup
A vibrant lemony lentil and greens soup that's vegan and hearty.
01 Dec 2025Sweet potato and carrot soup with chicken broth
Warm sweet potato and carrot soup with chicken broth and spices.
06 Dec 2025