Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lentil-Vegetable Soup 4.1 (67) This filling and inexpensive dish is ready in less than 30 minutes. Servings: 8 Jump to recipe If you're looking for a cozy yet healthy dish, make this lentil-vegetable soup from Lucinda Scala Quinn. It's delightfully chunky, thanks to the combination of lightly caramelized onions, carrots, celery, and tomatoes. A splash of red wine vinegar rounds it all out, giving the soup a bright and tangy punch of flavor. One batch yields eight servings, making this hearty lentil recipe perfect for meal prep or an informal dinner party. Serve each bowl with a sprinkle of freshly cracked black pepper, grated Parmesan cheese, and a generous handful of homemade croutons. Tips for Making the Best Lentil Soup Go vegetarian: To make this a vegetarian lentil soup, simply substitute vegetable broth for the chicken broth. Directions Cook onions, carrots, celery, and garlic: Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add tomato, then tomato paste: Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes. Add lentils and seasonings, then broth and water: cook: Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. The cooking time will depend on the age of the dried lentils you use. (Older lentils will take longer to cook.) Add vinegar, season, and serve: Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using. 5 Tasty Variations Make it meaty: For even more protein and flavor, add bacon, ham, or pancetta. Add a starch: To make this soup a complete meal, stir in cooked pasta or rice just before serving. Switch up the acid: Instead of red wine vinegar, use apple cider vinegar or fresh lemon juice. Incorporate more spices: Warm spices like turmeric, chili powder, and smoked paprika will take this soup up a notch. Cook in greens: In the last few minutes of cooking, add a few handfuls of spinach or kale and stir until wilted. How to Store and Reheat Soup Store leftover soup in an airtight container in the refrigerator. Enjoy within three to four days. Reheating To reheat leftover soup, warm it in the microwave for two to three minutes. You can also reheat it on the stovetop by bringing it to a boil for three minutes. 5 More Lentil Recipes to Try Cheesy Lentil-and-Black-Bean Nachos 15-Minute Lentil Soup Warm Lentil Salad With Poached Eggs Cauliflower-and-Lentil Stew With Onion Relish Vegetarian Shepherd's Pie This recipe comes from Lucinda Scala Quinn's cookbook Mad Hungry. Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as decorvow, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.