Lentil Vegetable Soup is the perfect weeknight meal with minimal prep time and budget-friendly ingredients, made with green lentils simmered in broth with hearty root vegetables and spices, ready in 45 minutes!
In a dutch oven, heat olive oil and butter over medium-high heat. Add onion and garlic and cook until just starting to soften, about 3-4 minutes.
Add all of the chopped vegetables and stir. Cook until vegetables begin to soften, about 5 minutes.
Add all spices, lentils, and broth to the pot and stir. Bring to a boil, then reduce to a simmer and place the lid on the pot.
Cook for about 30-40 minutes, stirring every 15 minutes or so, until lentils are soft.
Remove the three bay leaves and discard. Season with salt and pepper to taste, top with fresh parsley and serve.
Notes
Click on the time in the instructions to start a timer!Lentils can easily be cross contaminated, so make sure you buy lentils specifically labeled gluten free if needed.StorageRefrigerate for 3-4 days in an airtight container. Reheat in a saucepan on the stove over medium heat. Freeze in an airtight container for 2-3 months.Cooking Tips
Remove the bay leaves before serving, as these are not pleasant to chew! They are just for flavor and should be thrown away once the soup is done, before serving.
If your soup is too thick, add a bit of water or another 1-2 cups vegetable broth or chicken stock. Cook until warmed through.
When you reduce the heat, make sure you bring it to a simmer before placing the lid on the pot.