Cozy, hearty, and packed with flavor, this Easy One-Pot Lentil & Vegetable Soup is the perfect meal for busy days. Made with wholesome ingredients like lentils, cauliflower, zucchini, Swiss chard, and a touch of ketchup for a subtle sweetness, this soup is both nourishing and satisfying. Serve it as a light meal or pair it with crusty bread for a comforting bowl of goodness!
This post may contain affiliate links. Read my disclosure policy.
What makes this soup even better is its versatility! You can keep it simple for a quick meal or take it up a notch by roasting the vegetables for extra depth of flavor. Looking for more cozy, one-pot meals? Try my Chicken, Sausage & Rice for a protein-packed dish or my comforting Slow Cooker Gammon for a hands-off dinner.
Jump to:
Why we love this recipe
- One-Pot Wonder: Minimal cleanup, maximum flavor! Like in this Slow Cooker Turkey Curry, everything cooks in a single pot, making it an easy weeknight dinner.
- It's Nutritious & Filling: Packed with protein-rich lentils, fiber-filled vegetables, and other wholesome ingredients.
- It's Customizable: Roast the veggies for a deeper flavor, add crispy chickpeas for crunch, or top with parmesan for extra richness.
- Great for Meal Prep: Like this Simple Cabbage Soup, this soup also stores well in the fridge and tastes even better the next day!
- Budget-Friendly: It's made with simple pantry staples and seasonal veggies. The recipe is both affordable and delicious!
Ingredients
- Lentils: Green or brown lentils work best since they hold their shape while cooking. Check out my post on Types of Lentils and How to Use Them in Your Cooking.
- Cauliflower & Zucchini: Like in this Healthy Turmeric Oven Roasted Vegetables recipe, these add texture and nutrition. You can sauté them directly in the pot or roast them for a deeper flavor.
- Swiss Chard: Adds color and a slight earthiness to the soup.
- Ketchup: Adds a subtle sweetness and tanginess, enhancing the overall depth of flavor.
- Spices: We'll use cumin and smoked Paprika for warm, smoky flavors that give this soup a cozy depth.
- Water: I prefer using water as the base for my soups because it keeps the flavors clean and fresh. Plus, it's a great way to control the seasoning level. If you're interested, check out my other soup recipes.
see the recipe card below for a full list of ingredients and quantities
Substitutions and Variations
- Lentils: Use red lentils for a creamier texture or black lentils for a firmer bite.
- Swiss chard: Instead of Swiss chard, try spinach, kale, or even collard greens.
- Change Up the Veggies: Add bell peppers, sweet potatoes, and/or butternut squash, like in this Meatball Soup with Sweet Potatoes and Butternut Squash.
- Ketchup: Use tomato paste if you prefer a more concentrated tomato taste, diced fresh tomatoes, or a splash of canned tomatoes for a more traditional tomato-based soup.
- Add Protein: Stir in cooked shredded chicken, tofu, or extra chickpeas for added protein. You should also try these Baked Chicken Thighs with Chickpeas.
- Spice It Up: Add a pinch of red pepper flakes, cayenne, or even a dash of harissa paste.
- Make It Creamy: Stir in a little heavy cream or coconut milk, like in this Cauliflower and Pumpkin Soup, for a richer, silkier texture.
Preparation
STEP 1: Cook veggies
Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant. Stir in ketchup and cook for 1-2 minutes. Stir in the veggies, cumin, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
STEP 2: Add lentils and water
Add lentils and water. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25-30 minutes, or until lentils are tender.
STEP 3: Add Swiss chard, adjust seasoning
Stir in Swiss chard and cook for another 5 minutes, just until wilted. Taste and adjust with salt, pepper, and a bit more cumin and paprika, if desired.
STEP 4: Serve and add toppings
Ladle soup into bowls and top with grated parmesan (not for the vegan version).
Top Tips
- Always rinse lentils under cold water to remove any dust or debris before cooking.
- Add Swiss chard (or any leafy greens) toward the end of cooking to keep them vibrant and fresh.
- If you prefer a thicker soup, mash some of the lentils with a spoon or use an immersion blender for a creamy texture. Add more water if it gets too thick.
- A splash of lemon juice or vinegar at the end brightens the soup and enhances its flavors.
- Crispy chickpeas, grated parmesan, or a drizzle of herb-infused oil can take this soup to the next level!
Frequently Asked Questions
You don’t need to cook the lentils before adding them to the soup! They cook directly in the pot, absorbing the flavors of the spices. Simply rinse them first to remove any debris, then add them to the soup and let them simmer until tender.
Lentil and vegetable soup also pairs well with thyme, bay leaves, parsley, cilantro, rosemary, oregano, basil, and dill. Use dried herbs while simmering, for flavor, and finish with fresh herbs for an aromatic touch.
Start by sautéing onions and garlic in oil. Use ingredients like tomato paste, or a splash of soy sauce for umami richness. Let the soup simmer longer to develop deeper flavors, and finish with a splash of lemon juice or vinegar to balance and enhance the taste.
Serving suggestions
This Easy One-Pot Lentil & Vegetable Soup pairs well with crusty bread, garlic toast, or a side of warm pita and Cilantro Lime Tahini Sauce for dipping. For added texture and flavor, top each bowl with crispy chickpeas, grated parmesan, or a drizzle of herb-infused oil. A fresh green salad, such as this Spring Vegetable and Berry Salad or roasted vegetables, like this Parmesan Pasta with Roasted Vegetables dish. A squeeze of lemon or a dollop of yogurt can brighten up the flavors as well.
Storing and reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, warm it on the stovetop over medium heat. Add a splash of water if it has thickened. For a quick option, microwave in 1-minute intervals, stirring between each, until heated through.
Try our other soup recipes
If you tried this Easy One-Pot Lentil & Vegetable Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy One-Pot Lentil & Vegetable Soup
Equipment
- Dutch oven or soup pot
- Silicone Spatula or wooden
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons ketchup or tomato paste
- 1 small cauliflower cut into small florets
- 1 medium zucchini diced
- 1 large carrot grated
- 1.5 teaspoon cumin
- 1.5 teaspoon smoked paprika
- 1 cup dry lentils green or brown, rinsed
- 10 cups water or vegetable broth
- 1 tablespoon salt plus more to taste
- 1/2 ground black pepper plus more to taste
- 1 bunch Swiss chard stems removed, leaves chopped
- Parmesan cheese optional, to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, sauté for 3-4 minutes until fragrant. Stir in ketchup and cook for 1-2 minutes to caramelize and deepen the flavor.1 tablespoon olive oil, 1 onion, 3 cloves garlic, 2 tablespoons ketchup
- Stir in cauliflower, zucchini, grated carrot, cumin, and smoked paprika. Cook for another 5 minutes, stirring occasionally (for extra depth, see the roasting option in the notes section below!).1 small cauliflower, 1 medium zucchini, 1 large carrot, 1.5 teaspoon cumin, 1.5 teaspoon smoked paprika
- Add lentils and water. Season with salt and pepper. Bring to a boil. Lower the heat and simmer for 25-30 minutes, or until lentils are tender.1 cup dry lentils, 10 cups water, 1 tablespoon salt, 1/2 ground black pepper
- Stir in Swiss chard and cook for another 5 minutes, just until wilted. Taste and adjust with salt, pepper, and a splash of lemon juice if desired.1 bunch Swiss chard
- Ladle soup into bowls and top with grated parmesan if using (not for vegan version).Parmesan cheese
Notes
-
Optional: Roast some of the veggies beforehand for a richer flavor.
- Preheat oven to 400°F (200°C).
- Toss cauliflower & zucchini with olive oil, salt, and pepper.
- Roast for 20 minutes until golden brown.
- Add them to the soup after lentils have cooked for a richer, caramelized taste.
- Always rinse lentils under cold water to remove any dust or debris before cooking.
- Add Swiss chard (or any leafy greens) toward the end of cooking to keep them vibrant and fresh.
- If you prefer a thicker soup, mash some of the lentils with a spoon or use an immersion blender for a creamy texture. Add more water if it gets too thick.
- A splash of lemon juice or vinegar at the end brightens the soup and enhances its flavors.
- Crispy chickpeas, grated parmesan, or a drizzle of herb-infused oil can take this soup to the next level!
Comments
No Comments