Looking for the perfect vegetable soup recipe that’s both cozy and nourishing? This easy homemade vegetable soup is loaded with fiber-rich lentils, warm spices, and nutrient-packed vegetables — all simmered together in a flavorful broth. Unlike other vegetable soup recipes, this version includes brown lentils for protein and heartiness, plus a gentle hint of curry powder and cumin for unexpected depth. It’s the kind of soup that tastes even better the next day — and yes, it’s been tested (and retested!) until absolutely perfect.
Table of Contents
- Why You’ll Love This Vegetable Soup
- The Ingredients (and Why They Work)
- Ingredient Variations & Substitutions
- Directions
- How to Store and Reheat
- Other Soup Recipes You’ll Love
- Final Thoughts
- Connect With Me
This post will walk you through how to make the best vegetable soup step-by-step, how to tweak it with what’s in your fridge, the best veggies to use, how to store leftovers, plus expert tips to elevate the flavor. Whether you’re a beginner home cook or a seasoned pro, this veggie soup will become a staple in your kitchen.
Why You’ll Love This Vegetable Soup
As a lifestyle and entertaining expert, and a recipe developer for food brands, my cooking philosophy is all about simplicity, seasonality, and flavor. I’ve spent years developing everyday recipes that are approachable yet elevated, and I test them until they’re 100% reliable for busy home cooks like you. People love coming to my site for trusted, wholesome recipes made with minimal ingredients — and this cozy lentil vegetable soup is no exception.
It’s one of those soups that brings comfort and nourishment in every spoonful. Whether you’re cooking for a chilly weeknight dinner or meal prepping for the week, this veggie-packed soup delivers on both taste and ease.
The Ingredients (and Why They Work)
Here’s what makes this vegetable soup recipe both flavorful and flexible:
- Olive Oil: Use a good-quality extra virgin olive oil for a smooth and rich base.
- Onion, Garlic, Carrots & Celery: This classic aromatic base builds layers of flavor.
- Spices: Cumin and curry powder add warmth and earthiness, while dried basil and oregano bring an herby finish.
- Canned Diced Tomatoes: Provides acidity and body to balance the sweetness of the vegetables.
- Brown Lentils: Add protein, fiber, and substance — no mushy lentils here.
- Vegetable Broth + Water: A combo that creates a light but flavorful broth. Use homemade or store-bought low-sodium.
- Spinach: Stirred in at the end for a touch of freshness and extra nutrients.
- Red Pepper Flakes (optional): For just the right amount of heat, if you like a little kick.
Tip
Swap in seasonal vegetables like green beans, sweet potato, zucchini, or even frozen peas. This recipe is a great way to clean out your fridge!
Ingredient Variations & Substitutions
- Lentils: Use red lentils for a softer texture or French green lentils for a firmer bite.
- Broth: Swap in chicken broth if you’re not vegetarian.
- Leafy Greens: Kale, Swiss chard, or even cabbage can be used in place of spinach.
- Protein Boost: Add a can of drained chickpeas, white beans, or shredded chicken.
- Slow Cooker: This recipe works great in a slow cooker — just toss everything in and cook on low for 6–8 hours.
Directions
How to Make the Best Vegetable Soup (Step-by-Step)
- In a large pot over medium heat, warm 2 tbsp of olive oil.
- Add diced onion and carrots. Cook for 5 minutes until softened.
- Stir in minced garlic and diced celery. Cook for 2 more minutes.
- Sprinkle in cumin, curry powder, dried basil, and oregano. Stir and cook until fragrant (about 1 minute).
- Pour in canned diced tomatoes, lentils, vegetable broth, and water. Season with salt and pepper.
- Bring to a simmer and cook for 30 minutes, or until lentils and carrots are tender.
- Stir in chopped spinach and let rest for 5 minutes to allow flavors to meld.
- Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Expert Tips for Making Vegetable Soup
Don’t Skip the Aromatics: Let the onions, garlic, and spices cook until fragrant. That’s the foundation of flavor!
Avoid Overcrowding: Use a large pot so the veggies simmer evenly.
Make It Creamy: Blend half the soup using an immersion blender for a creamier texture.
Finish with Fresh Herbs: Chopped parsley or basil at the end brightens up the whole pot.
How to Store and Reheat
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Let cool completely before freezing in single-serve containers.
- Reheat: Gently warm on the stove over medium heat or in the microwave in 1-minute intervals, stirring in between.
Other Soup Recipes You’ll Love
- Butternut Squash and Pear Soup
- Kale and Parmesan Soup
- Carrot, Apple and Celery Soup with Ginger
- Easy White Bean Soup
- Dairy Free Butternut Squash Soup (with Coconut Milk)
- Creamy Asparagus, Potato and Pear Soup
- Creamy White Bean and Parmesan Soup
FAQ
Final Thoughts
This hearty vegetable soup is one of my most beloved recipes for a reason — it’s comforting, customizable, and filled with vibrant flavor. Whether you’re craving something light but filling, or you’re simply looking for an easy veggie-packed dinner, this soup will never let you down.
I hope it inspires you to cook at home more often, embrace simple ingredients, and fall in love with soup season all over again. If you try it, leave a comment and let me know how you made it your own!
Connect With Me
Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Vegetable Soup Recipe
A hearty and flavorful vegetable soup recipe made with lentils, tomatoes, and spices. Easy to make, budget-friendly, and perfect for cozy dinners!
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery sticks, diced
- 2 tsp cumin
- 1 tsp curry powder
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 can (14 oz) diced tomatoes
- 1 cup brown lentils (rinsed)
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper, to taste
- Red pepper flakes (optional)
- 1 cup chopped spinach
Instructions
- In a large pot over medium heat, warm olive oil. Add diced onion and carrots, and sauté for 5 minutes until softened.
- Stir in garlic and celery, cooking for another 2 minutes.
- Add cumin, curry powder, basil, and oregano. Cook for 1 minute until fragrant.
- Stir in diced tomatoes, lentils, vegetable broth, and water. Season with salt and pepper.
- Bring to a simmer and cook uncovered for 30 minutes, or until lentils are tender and vegetables are soft.
- Turn off the heat, stir in chopped spinach, and let the soup rest for 5 minutes.
- Taste, adjust seasoning, and serve warm.
Notes
Optional toppings: fresh parsley, a squeeze of lemon juice, or a sprinkle of parmesan cheese.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
