Name: Grandma's Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 large carrots, chopped; 2 celery stalks, chopped; 1 medium zucchini, chopped; 1 cup butternut squash, peeled and cubed; 1 can (14.5 oz) diced tomatoes; 2 cups fresh spinach or kale, chopped (optional); 1 ½ cups green or brown lentils, rinsed; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; Salt and pepper to taste; 1 bay leaf; Fresh parsley or thyme sprigs; A drizzle of olive oil or lemon juice; Crusty bread for serving

Description

Craving a cozy, easy dinner that’s packed with nourishment and flavor? This Grandma’s Lentil Soup is the ultimate healthy comfort food. Loaded with hearty lentils, tender vegetables, and aromatic herbs, it’s perfect for meal prep, cold nights, or whenever you need a soul-warming bowl. A true go-to for anyone seeking quick dinner ideas, a vegan-friendly staple, or simple food ideas that satisfy.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

2 large carrots, chopped

2 celery stalks, chopped

1 medium zucchini, chopped

1 cup butternut squash, peeled and cubed

1 can (14.5 oz) diced tomatoes

2 cups fresh spinach or kale, chopped (optional)

1 ½ cups green or brown lentils, rinsed

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 bay leaf

Fresh parsley or thyme sprigs

A drizzle of olive oil or lemon juice

Crusty bread for serving

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

2. Stir in thyme, cumin, smoked paprika, salt, and pepper. Cook for 1 more minute to release flavors.

3. Add lentils, zucchini, butternut squash, diced tomatoes with juice, and bay leaf. Stir to combine.

4. Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 35–40 minutes until lentils and vegetables are tender.

5. Stir in spinach or kale and cook for 2–3 more minutes until wilted. Adjust seasoning to taste.

6. Remove bay leaf and serve hot, garnished with fresh herbs, lemon juice, or olive oil. Add crusty bread on the side if desired.

Notes

For added protein, stir in cooked quinoa or chickpeas during the last 10 minutes.

Want a smoother texture? Blend a cup of the soup and stir it back in.

If freezing, leave out the spinach/kale and add fresh when reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 280
Sugar: 6g
Sodium: 620mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg