Ingredients

  • 1 cup dried brown or green lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 medium potatoes, diced
  • 2 cups chopped cabbage
  • 2 celery stalks, chopped (optional)
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Fresh parsley, for garnish (optional)

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  2. Add garlic and spices: Stir in garlic, cumin, paprika, and thyme. Cook for 30–60 seconds until fragrant.
  3. Add the main ingredients: Mix in lentils, potatoes, cabbage, diced tomatoes, vegetable broth, and bay leaf.
  4. Simmer: Bring to a boil, then reduce the heat. Cover partially and simmer for 30–35 minutes, or until the lentils and vegetables are tender.
  5. Season: Remove the bay leaf. Add salt, black pepper, and lemon juice. Taste and adjust the seasonings as needed.
  6. Serve: Ladle into bowls and garnish with fresh parsley. Serve warm with whole-grain bread if desired.

Tips

  • Add extra broth if the soup becomes too thick.
  • For more flavor, use low-sodium vegetable broth and adjust the salt at the end.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

About this recipe: This hearty lentil vegetable soup combines protein-rich lentils with carrots, potatoes, and cabbage in a flavorful broth. It’s comforting, filling, and provides fiber and plant-based protein, making it a great option for a wholesome family meal.