Easy One-Pot Lentil & Vegetable Soup
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!
Servings: 8 servings
Calories: 137kcal
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
- ½ 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, ½ 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!
Nutrition
Calories: 137kcal | Carbohydrates: 22g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1022mg | Potassium: 615mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4065IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 3mg