Harvest Lentil Vegetable Soup with Herbs
Lentil Vegetable Soup
A wholesome lentil soup loaded with roasted vegetables, warming spices, and fresh herbs. Perfect comfort food for autumn.
This Harvest Lentil Vegetable Soup is pure comfort in a bowl — the kind of dish that fills your kitchen with wonderful aromas as it simmers gently on the stove. Lentils are truly magical for soup-making because they become wonderfully tender while holding their shape, creating a naturally thick and satisfying broth. The combination of roasted autumn vegetables and warm spices like cumin and thyme brings out deep, earthy flavors that feel both nourishing and indulgent.
What I love most about this recipe is its flexibility and heartiness. It's naturally vegetarian, packed with protein and fiber from the lentils, and comes together in under an hour. Whether you're serving it as a light lunch or a cozy dinner with crusty bread, this soup will become a go-to favorite as the weather turns cooler.
Nutrition (per serving)
Directions
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1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
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2
Add minced garlic and cook for 1 minute until fragrant, then stir in the lentils, coating them lightly with the oil.
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3
Pour in the vegetable broth and canned tomatoes with their juices. Add cumin, thyme, and bay leaves. Stir well to combine.
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4
Bring the soup to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until the lentils are tender but not mushy.
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5
Season with salt and black pepper to taste. Stir in fresh parsley and lemon juice just before serving.
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6
Ladle into bowls and serve hot with crusty bread or a fresh side salad.
Ingredients
- Olive oil:2 tbsp
- Yellow onion:1 medium, diced
- Carrots:2 medium, diced
- Celery:2 stalks, diced
- Garlic:3 cloves, minced
- Dried lentils:1 cup
- Vegetable broth:6 cups
- Diced tomatoes:1 can (14.5 oz)
- Cumin:1 tsp
- Dried thyme:1 tsp
- Bay leaves:2 pieces
- Salt:1 tsp
- Black pepper:½ tsp
- Fresh parsley:3 tbsp, chopped
- Lemon juice:1 tbsp
Tips & Notes
- Don't rinse the lentils before cooking — the starches on the outside help create a naturally creamy broth.
- If your soup is too thick, thin it with extra vegetable broth or water. If it's too thin, simmer it uncovered for a few extra minutes.
- This soup tastes even better the next day as the flavors deepen, making it perfect for meal prep.
- Add diced spinach or kale in the final 5 minutes of cooking for extra nutrition and color.
