Chunky Lentil and Vegetable Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 1.25 cups each
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Calories
22458 kcal
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Course
Main Course, Soup
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Cuisine
Vegetarian, Vegan, gluten-free
Chunky Lentil and Vegetable Soup
Description
The Chunky Lentil and Vegetable Soup includes olive oil sautéed garlic and diced onion, followed by sliced celery and carrots to build a flavorful base. Black beans and diced tomatoes add substance alongside brown lentils, accompanied by a blend of cumin, oregano, smoked paprika, cayenne pepper, and freshly ground black pepper for seasoning. Vegetable broth is added to create the cooking liquid. The soup is brought to a boil and then simmered low and slow until the lentils are tender, typically 20-30 minutes depending on lentil type. This yields a thick, hearty soup with layers of flavor—smoky undertones from paprika, warmth from cayenne, and earthiness from the lentils and spices.
The chunky texture comes from the combination of cooked lentils and softened vegetable pieces, giving body and chewiness in every spoonful. It pairs well with crusty bread or can be served as a complete meal for vegetarians or those seeking a filling plant-based option. The recipe uses accessible ingredients and simple steps to create a soup that balances warmth, texture, and spice.
Using Better Than Bouillon or a similar concentrated broth base can reduce cost and add depth to the stock. Adjust cooking times depending on lentil varieties and softness preferences. Salt is added near the end to balance flavors.
Ingredients
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- 1 yellow onion $0.50
- ½ lb. carrot $0.55, 3-4 carrots
- 3 ribs celery $0.80
- 1 oz. can black beans $0.89
- 1 cup brown lentils $0.31
- 1 tsp cumin $0.10, ground
- 1 tsp oregano $0.10, dried
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp cayenne pepper $0.02
- black pepper $0.05, freshly ground
- 1 oz. can diced tomatoes $0.85, petite
- 4 cups vegetable broth $0.52
- 1/2 tsp salt $0.02
Instructions
- Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 minutes more.
- Drain the can of black beans and add it to the pot along with the diced tomatoes (with juices), dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the vegetable broth, and stir to combine.
- Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
- Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot.
Notes
- Better Than Bouillon concentrated broth bases can be a cost-effective substitute for canned or boxed vegetable broth.
- Brown lentils require about 20-30 minutes to cook; other lentil types may need longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.25 cups each
Amount Per Serving
Calories 22458 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 224.58kcal | 11% |
| Carbohydrates | 37.24g | 12% |
| Protein | 11.75g | 24% |
| Fat | 4.16g | 6% |
| Sodium | 858.43mg | 36% |
| Fiber | 10.49g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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