Vegetable Lentil Soup (Cozy, Hearty, And Packed With Veggies)
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The Soup I Make When I Want Something Easy and Filling
This is one of those soups I make when I want something cozy that actually keeps me full. It’s great for meal prep and really easy to adjust depending on what’s in the fridge. I swap the veggies all the time, use bone broth when I want more protein, or veggie stock when I’m keeping it plant-based. It’s flexible, forgiving, and just feels good to eat.
Here is how it all comes together:
- Finish with fresh dill and let the soup rest for a few minutes before serving
- Soften onion slowly in butter until it turns sweet and translucent
- Add lentils, broth, potatoes, carrots, celery, garlic powder, thyme, salt, and pepper
- Simmer until the lentils are tender and the potatoes are cooked through
- Stir in zucchini, kale, chickpeas, and tomatoes and let them cook until soft
The lentils and chickpeas make it hearty without being heavy, and the potatoes help thicken the broth as it cooks so it lands somewhere between soup and stew. I add the zucchini and kale at the end so they stay tender, then finish it with dill for a fresh pop that pulls everything together. It’s simple, comforting, and one of those meals I always come back to.
Vegetable Lentil Soup
Vegetable Lentil Soup is a cozy, one pot mix of lentils, potatoes, chickpeas, kale, and veggies in a rich, herby broth. It is hearty enough for dinner, flexible for fridge clean-out nights, and perfect for meal prep.
Equipment
- sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Can opener
- Ladle
Ingredients
- 1 cup green lentils rinsed
- 5 cups chicken bone broth or chicken, beef, or vegetable stock
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 zucchini cut into ½-inch cubes
- 3 cups dino kale or curly kale chopped
- 2 russet potatoes cubed (sweet potatoes work well too)
- 1 large onion diced
- 2 tablespoons butter or ghee
- 15- ounce can chickpeas drained and rinsed
- 15- ounce can diced tomatoes with juices or about 2 cups fresh chopped tomatoes
- 1 teaspoon garlic powder
- 1½ teaspoons dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup fresh dill chopped
Instructions
- Place a large stock pot over medium-low heat and add the butter and diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 7–10 minutes.
- Add the lentils, broth, potatoes, carrots, celery, garlic powder, thyme, salt, and black pepper. Bring to a gentle simmer and cook for 30–45 minutes, until the lentils are tender.
- Stir in the zucchini, kale, chickpeas, and diced tomatoes. Continue cooking for another 20–30 minutes, until the vegetables are soft and the soup has thickened slightly.
- Remove from heat and stir in the fresh dill. Let the soup rest for about 5 minutes before serving. Taste and adjust seasoning if needed.
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