Annie Lentil Vegetable Soup Recipe for Healthy Meals

There’s nothing quite as comforting and nourishing as a warm bowl of soup, especially when it’s packed with wholesome ingredients like lentils and fresh vegetables. The Annie Lentil Vegetable Soup recipe is a delightful medley of flavors and textures, perfect for cozy evenings or as a hearty lunch.

This vibrant soup combines the protein-rich goodness of lentils with the natural sweetness of carrots, celery, and tomatoes, all simmered to perfection in a fragrant broth. Whether you’re a seasoned soup lover or just looking to add more plant-based meals to your diet, this recipe is simple, satisfying, and incredibly delicious.

Plus, it’s versatile enough to customize according to your pantry staples or seasonal veggies. Ready in under an hour, Annie’s Lentil Vegetable Soup is a fantastic way to enjoy a nutritious, vegan-friendly meal that warms you from the inside out.

Let’s dive into this recipe that will soon become your go-to comfort food!

Why You’ll Love This Recipe

This soup is a wonderful blend of nutrition and taste. The lentils provide a rich source of plant-based protein and fiber, making the soup filling and beneficial for digestion.

The assortment of vegetables adds color, vitamins, and antioxidants, boosting your overall health. Annie’s recipe is also incredibly easy to follow, perfect for beginners or busy cooks.

Another reason to love this soup is its adaptability. You can swap out vegetables based on what you have available or add your favorite spices to tailor the flavor.

Plus, it freezes beautifully, making it a perfect make-ahead meal for busy weeks.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and chopped
• 1 can (14 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Ladle for serving
• Colander or fine mesh sieve (for rinsing lentils)

Instructions

1. Prepare the lentils: Rinse the dried lentils under cold water using a colander. Set aside.
2. Sauté the aromatics: In your large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add garlic and vegetables: Stir in the minced garlic, diced carrots, celery, and potato. Cook for another 4-5 minutes, stirring occasionally.
4. Season: Sprinkle in the ground cumin, smoked paprika, dried thyme, salt, and pepper. Stir well to coat the veggies with the spices.
5. Add lentils and liquids: Pour in the rinsed lentils, diced tomatoes (with juice), and vegetable broth. Stir to combine everything evenly.
6. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 35-40 minutes, or until lentils and vegetables are tender.
7. Add greens: If using spinach or kale, stir them in during the last 5 minutes of cooking to wilt gently.
8. Adjust seasoning and finish: Taste the soup and adjust salt and pepper as needed. Stir in the lemon juice for a fresh, bright finish if desired.
9. Serve hot: Ladle the soup into bowls and enjoy immediately with your favorite bread or side salad.

Tips & Variations

“For a creamier texture, you can blend a portion of the soup and stir it back in.”

Feel free to experiment with different lentil types like red or yellow lentils, which cook faster and give a softer texture. For added protein and variety, toss in a handful of cooked chickpeas or beans.

You can also boost the flavor by adding a bay leaf during simmering or a pinch of chili flakes for heat.

If you prefer a chunkier soup, reduce the cooking time slightly or avoid blending. For a richer taste, sauté the vegetables with a splash of soy sauce or add a dash of your favorite vegan Worcestershire sauce.

This recipe is also great for batch cooking and freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This lentil vegetable soup pairs wonderfully with a slice of crusty whole-grain bread or a warm pita for dipping. For a heartier meal, serve alongside a fresh green salad dressed with lemon vinaigrette.

You can also top the soup with a dollop of vegan yogurt or a sprinkle of fresh herbs like parsley or cilantro for an extra burst of flavor.

Looking for more recipes with wholesome ingredients? Check out our A to Z Vegetarian Recipes for Every Meal and Occasion for diverse ideas, or explore Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to complement your plant-based kitchen.

Spice things up with our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to add a kick to your cooking!

Conclusion

The Annie Lentil Vegetable Soup is a wonderful example of how simple ingredients can come together to create a delicious and nutritious meal. It’s perfect for anyone seeking a comforting dish that’s easy to make and packed with health benefits.

The combination of lentils and fresh vegetables offers a filling, balanced meal that supports a plant-based lifestyle.

Whether served on a chilly day or enjoyed as a wholesome lunch, this soup is sure to please your taste buds and keep you energized. Its versatility means you can tailor it to your preferences and dietary needs, making it a staple recipe worth keeping in your collection.

Give it a try today and discover your new favorite soup!

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