Soups & Stews
Vegetable Lentil Soup
Brown lentils, tomatoes, and everyday vegetables make a filling soup with a pleasantly earthy flavor.
Prep15 min
Cook40 min
Rest / chill0 min
Total55 min
Yield6 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oil in a large pot. Cook onion, carrots, and celery over medium heat for 7 minutes.
- Add garlic and cumin and stir for 30 seconds.
- Add lentils, tomatoes with their juices, broth, and salt. Bring to a boil, then simmer partly covered for 30–35 minutes until lentils are tender.
- Stir in lemon juice. If thicker than you like, add a little water and warm through.
A little kitchen know-how
Older lentils can take longer to soften; keep simmering and add water if the pot becomes dry.
Storage & leftovers
Refrigerate in shallow containers within 2 hours for up to 3 days. Reheat to 165°F.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.