Easy Lentil Vegetable Soup
A comforting and nutritious soup packed with lentils and vibrant vegetables, perfect for chilly weather or meal prep.
Servings: 4 servings
Calories: 230kcal
Ingredients
Main Ingredients
- 150 g lentils, soaked Use any lentils as per availability.
- ½ piece onion, chopped
- 2 pieces scallions, chopped
- 1 bunch parsley, thinly chopped For garnish.
- 1 cup kale, chopped
- ½ cup cabbage, chopped
- 100 g broccoli, chopped
- 1 tsp crushed red pepper Adjust for spice preference.
- 1 piece tomato, grated
- 1 piece red pepper, grated
- 1 piece carrot, grated
- 1 tbsp grated ginger
- 1 tsp dried mint
- 3 cloves garlic, minced
- 750 ml water Add more if needed.
- Salt and black pepper to taste
- 30 ml olive oil
- 1 piece mushroom, chopped
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion, sautéing until they soften and become fragrant.
Cooking
- Stir in the grated red pepper, tomato, ginger, and carrot. Cook for a few minutes until everything is well combined and fragrant.
- Add in the chopped cabbage, stir in the soaked lentils, crushed red pepper, and dried mint. Sprinkle generously with salt.
- Pour in the water. Cover the pot with a lid, bring the mixture to a boil, then reduce the heat.
- Let it simmer for about 15 minutes or until the lentils are tender.
- After the initial cooking time, stir in the broccoli, kale, scallions, and chopped mushroom. Allow everything to cook together for another 3 to 4 minutes.
- Turn off the heat and adjust the salt and water if needed. Before serving, sprinkle the chopped parsley and black pepper on top.
Notes
For serving, garnish with parsley and a drizzle of olive oil. This soup pairs well with bread or rice and a light salad. Freeze leftovers for up to three months or store in the fridge for up to 4 days in a sealed container.