Lentil & Vegetable Soup Recipe | Kosher, Healing, Comforting, Feel Good Nourishing Soup

Servings: 6–8

Yield: Approximately 7–8 cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Difficulty: Easy

Cooking Vessel: Large stockpot or Dutch oven

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Ingredients

1 cup green or brown lentils, rinsed and drained

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 small sweet potato, diced

1 can (14 oz) diced tomatoes, no salt added

6 cups water or low-sodium kosher vegetable broth

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 tsp dried oregano

1 bay leaf

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley or cilantro, for garnish

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Instructions

1. Prepare vegetables: Rinse, peel, and dice all vegetables. Rinse lentils thoroughly.

2. Sauté aromatics: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and sauté 1 minute more.

3. Add liquids & lentils: Pour in water or vegetable broth. Stir in lentils, diced tomatoes, thyme, oregano, and bay leaf. Bring to a boil.

4. Simmer: Reduce heat to low, cover, and simmer 25–30 minutes. Add zucchini and sweet potato and continue to simmer 10–15 minutes until lentils and vegetables are tender.

5. Season: Remove bay leaf. Add salt and pepper to taste.

6. Serve: Ladle soup into bowls and garnish with fresh parsley or cilantro.

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Nutritional Information (per serving, approximate)

Calories: 180 kcal

Protein: 9 g

Carbohydrates: 30 g

Fiber: 9 g

Fat: 4 g

Sodium: 300 mg (varies with broth and salt)

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Dietary Adaptations

Gluten-Free: Naturally gluten-free as written.

Low Sodium: Use water instead of broth and limit added salt.

High-Protein: Add ½ cup cooked quinoa or chickpeas.

Vegan/Kosher: Already vegan; ensure all ingredients are kosher-certified.

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Tips & Troubleshooting

Lentils too firm: Simmer longer until tender. Add extra water if needed.

Too thick: Add more broth or water to reach desired consistency.

Flavor boost: Add a squeeze of lemon juice before serving.

Make ahead: Soup tastes better the next day as flavors meld.

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Serving Suggestions

Serve with whole-grain or gluten-free bread.

Pair with a light green salad for a complete meal.

Top with a dollop of plain kosher yogurt for creaminess (optional).

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Notes

Lentils provide protein and fiber, making this soup hearty and nourishing.

Ideal for healing, digestion support, or a light yet satisfying meal.

Can be frozen for up to 3 months in airtight containers.