Welcome! Below is a warm, nourishing recipe article crafted from the ingredients you’ve shared. If you’d like any tweaks or additions—different spices, cooking methods, or dietary swaps—just let me know!

Why You’ll Love This Recipe

This lentil and vegetable soup is a comforting, wholesome bowl of goodness. It’s packed with colorful veggies, hearty lentils, and flavorful herbs—perfect for cozy evenings or meal prep. You’ll enjoy how nutritious and filling it is, yet light enough for any meal. Plus, it’s easy to make and adaptable to whatever you have in your pantry.

Hearty Lentil & Vegetable Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 yellow onion (about 1 cup, diced)
2 stalks celery, sliced
1 large carrot, peeled and diced
5 oz. mushrooms, sliced (about 1½ cups)
8 oz. white potato, peeled and diced (about 1 cup)
4 cloves garlic, minced
15 oz. can diced tomatoes (or fire‑roasted), undrained
6 cups vegetable broth
1 cup green or brown lentils, rinsed
1½ tsp Italian seasoning
1–2 cups fresh baby spinach (added near the end)

Directions

In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the celery, carrot, mushrooms, and potato. Cook for another 5–7 minutes until they begin to soften.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the diced tomatoes (with juices), vegetable broth, and rinsed lentils. Season with the Italian seasoning.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 25–30 minutes, until lentils and vegetables are tender.
Stir in the fresh baby spinach and cook for an additional 2–3 minutes until wilted.
Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Servings and timing

Servings: Makes approximately 6 servings (about 1 to 1¼ cups per serving)
Prep time: ~15 minutes (chopping veggies)
Cook time: ~35 minutes (sautéing and simmering)
Total time: ~50 minutes

Variations

Swap the white potato for sweet potato or butternut squash for a sweeter flavor.
Use fire-roasted tomatoes for a smokier depth.
Add a bay leaf during simmering for an Italian twist.
Stir in cooked protein like shredded chicken or leftover cooked beans for extra heartiness.
Finish with a squeeze of lemon juice or a sprinkle of parmesan cheese (if not vegan) for brightness and richness.

Storage/Reheating

Storage: Cool the soup to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer‑safe containers for up to 3 months.
Reheating: Thaw frozen soup overnight in the fridge or gently reheat on the stove over low to medium heat until warmed through. If needed, add a splash of broth or water to loosen as it may thicken during storage.

FAQs

1. Can I use red lentils instead of green or brown?

Yes, red lentils cook faster and break down into a softer texture. Reduce simmering time by about 10 minutes and check for doneness earlier.

2. Can I make this in a slow cooker or Instant Pot?

Absolutely! In a slow cooker: combine all ingredients (except spinach) and cook on low for 6–7 hours or high for 3–4 hours, then stir in spinach at the end. In an Instant Pot: use the “Soup” or “Manual” setting, cook at high pressure for about 10 minutes, then do a quick release and add spinach.

3. Do I need to pre-soak the lentils?

No, green or brown lentils do not require soaking—just rinse them under cold water before cooking.

4. Can I freeze individual portions?

Yes—great idea for easy meals! Portion into single‑serve containers before freezing. They’ll reheat quickly, and you can grab one as needed.

5. How can I boost the flavor if it’s bland?

Try adding a bay leaf during cooking, a splash of balsamic vinegar or lemon juice at the end, or an extra pinch of salt. Crushed red pepper flakes or a dash of smoked paprika also add a pleasant kick.

6. Can I use fresh tomatoes instead of canned?

Sure! Use about 2 cups of diced fresh tomatoes. You might need to increase broth slightly to compensate for lower liquid content.

7. Is there a vegan protein boost I can add?

Definitely. Stir in cooked quinoa, chickpeas, or cubed tofu near the end of cooking—or top servings with a dollop of vegan yogurt or vegan Parmesan.

8. Could I blend part of the soup for a creamier texture?

Yes! Remove a cup or two of the cooked soup, blend until smooth, then stir back into the pot for a naturally creamy consistency without dairy.

9. How spicy is this recipe, and can I add heat?

The basic version is mild. To add heat, stir in some red pepper flakes, cayenne, or a chopped chili pepper when adding the garlic.

10. Can I substitute the spinach with another green?

Of course! Kale, Swiss chard, or collard greens work well—just chop them finely and add a few minutes earlier since they take longer to soften.

Conclusion

This hearty lentil and vegetable soup is a simple yet flavorful option for warming up your kitchen and nourishing your body. Packed with wholesome ingredients and flexible enough for countless variations, it’s a great go‑to for both weeknight dinners and meal prep. Enjoy customizing it to your taste, and feel free to reach out if you’d like swaps or side suggestions!

Jane