Slow-Simmered Lentil and Vegetable Soup
A nourishing, budget-friendly soup simmered with lentils, carrots, and spinach for a comforting, plant-based meal. This american-inspired soups ready in about 50 minutes pairs rinsed green lentils, vegetable broth, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed green lentils
- 4 cups vegetable broth
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 cups, fresh spinach
- 1/4 tsp salt
Instructions
- Step 1: In a large pot, combine 1 cup rinsed green lentils, 4 cups vegetable broth, 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and vegetables are soft.
- Step 3: Stir in 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/4 tsp salt. Continue simmering for 5 minutes to meld flavors.
- Step 4: Add 2 cups fresh spinach and stir until wilted, about 2 minutes.
- Step 5: Adjust seasoning with additional salt if needed and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lentil and Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Lentil and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed green lentils from drying out.
Can I substitute ingredients in Slow-Simmered Lentil and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Lentil and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Lentil and Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
