Lentil and Veggie Spring Soup

Name: Lentil and Veggie Spring Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentils, rinsed; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 cup spinach, chopped; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste

Highlighted under: Balanced Meal Recipes

I love making Lentil and Veggie Spring Soup, especially during the warmer months when fresh produce is abundant. The combination of earthy lentils and vibrant vegetables not only makes for a hearty dish, but it also offers a burst of color and flavor in every spoonful. This soup is incredibly versatile, allowing for the addition of whatever seasonal veggies I have on hand. Plus, it’s quick to whip up, making it a perfect weeknight dinner option that’s both nourishing and satisfying.

Created by

Emily

Last updated on 2026-01-30T04:03:27.753Z

When I first tried making Lentil and Veggie Spring Soup, I was pleasantly surprised by how well the flavors melded together. The fresh herbs really elevate the dish, making it vibrant and fragrant. I’ve learned that the secret to a rich flavor lies in sautéing the veggies before adding the broth; this builds a delicious base that makes all the difference.

Using a mix of lentils adds texture and depth to the soup. I usually cycle through red, green, or even black lentils depending on what I have in my pantry. If you want an extra kick, a sprinkle of chili flakes right before serving gives it a nice heat that contrasts beautifully with the fresh ingredients.

Why You Will Love This Recipe
Packed with vibrant veggies that celebrate spring’s bounty
A perfect blend of hearty and healthy ingredients
Easy to customize with your favorite seasonal vegetables

The Importance of Fresh Ingredients

Using fresh, seasonal produce is key to elevating this Lentil and Veggie Spring Soup. The vegetables not only contribute a range of flavors but also enhance the soup's nutritional profile. For instance, fresh zucchini and bell peppers, when added at the right time, provide a satisfying crunch and vibrant color. Opt for locally sourced vegetables when possible, as they tend to be at their peak flavor and nutrition, making your soup even more enjoyable.

Additionally, if you have leftover vegetables in your fridge that need to be used up, this soup is a wonderful way to minimize food waste. Vegetables like asparagus, peas, or even broccoli can be substituted or added without compromising the overall flavor. Just remember to adjust the cooking time accordingly to ensure everything is tender without becoming mushy.

Customization and Flavor Adjustments

One of the great features of this soup is its versatility. If you prefer a spicier kick, consider adding a pinch of red pepper flakes when you sauté the vegetables. Alternatively, for a creamier texture, blend a portion of the soup with an immersion blender after cooking; just make sure to reserve some lentils and veggies to stir back in for texture. This technique also helps integrate flavors while keeping the appealing look of the fresh ingredients.

To modify the nutritional content, feel free to swap in different legumes based on your preference or dietary needs. For example, swapping green lentils with cooked quinoa or chickpeas can make a delightful variation. Just ensure that varied cooking times are accounted for; chickpeas generally need longer cooking times unless using canned ones, which can be added directly without pre-cooking.

Ingredients

Gather these fresh ingredients for a delicious Lentil and Veggie Spring Soup:

Ingredients

1 cup green lentils, rinsed
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 cup spinach, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste

Make sure to adjust the seasoning according to your taste!

Instructions

Follow these simple steps to prepare your Lentil and Veggie Spring Soup:

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the onion is translucent.

Add Garlic and Spices

Stir in the minced garlic, thyme, and basil. Cook for an additional 1-2 minutes until fragrant.

Incorporate Lentils and Broth

Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.

Add Remaining Vegetables

After 20 minutes, add the zucchini, bell pepper, and spinach. Cook for another 10 minutes until the lentils are tender.

Season and Serve

Season with salt and pepper to taste. Serve warm and enjoy your nourishing soup!

Feel free to allow leftovers to sit overnight for even more depth of flavor.

Pro Tips

For a creamier texture, consider blending a portion of the soup before serving or top with a dollop of yogurt.

Make-Ahead Tips

This Lentil and Veggie Spring Soup is perfect for meal prep! You can make a large batch and store it in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, simply warm it in a pot over medium heat, adding a splash of water or broth to bring back its original consistency. This soups freezes well, so feel free to portion it out in freezer-safe containers for a quick, nutritious meal later.

When preparing the soup in advance, it's best to add more delicate vegetables like spinach just before serving. This helps to retain their color and nutrients, ensuring they don't become overly wilted when stored. Cooking the soup fully and then reheating it maintains the texture of the lentils and root vegetables while keeping the fresh toppings vibrant.

Serving Suggestions

For a heartier meal, consider serving this soup with a slice of crusty bread or a simple side salad. A dollop of pesto or a sprinkle of feta cheese on top adds a delightful creaminess and extra flavor profile that blends beautifully with the vegetables and lentils. You can also switch up the texture with homemade croutons, which offer a satisfying crunch.

If you're enjoying this soup on a warm day, serving it chilled can also be a refreshing twist. The flavors meld beautifully after a night in the refrigerator, allowing the herbs to infuse even more deeply into the broth and vegetables. Just remember to taste and adjust seasoning before serving; chilled dishes often benefit from a bit of extra salt or acidity, such as a squeeze of lemon.

Questions About Recipes

→ Can I use dried lentils instead of green lentils?

Yes, you can substitute with dried lentils. Just make sure to adjust the cooking time as needed.

→ Is this soup freezable?

Absolutely! This soup freezes well. Store in airtight containers and reheat when needed.

→ Can I add meat to the soup?

Definitely! Feel free to add cooked chicken or turkey for a protein boost.

→ What other vegetables can I include?

You can add any seasonal veggies like peas, asparagus, or even potatoes based on your preferences!