Lentil & Vegetable Soup Recipe | Kosher, Healing, Comforting, Feel Good Nourishing Soup
Recipe Overview
- 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
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
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.
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)
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.
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.
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).
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.
