Go Back
Hearty one-pot vegetable lentil soup in a pot

Hearty One-Pot Vegetable Lentil Soup

Lentils simmered with carrots, potato and onion in a cumin and thyme broth. A thick, filling vegan soup made in one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 cup dried brown or green lentils rinsed
  • 1 medium potato diced
  • 6 cups vegetable broth
  • ½ teaspoon salt plus more to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice or red wine vinegar

Method
 

  1. Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and carrots and cook for 5–6 minutes, until softened.
  2. Stir in the garlic, cumin and thyme and cook for 30 seconds.
  3. Add the lentils, potato and broth. Bring to a boil.
  4. Reduce the heat and simmer, partly covered, for 30–35 minutes, until the lentils and potato are tender.
  5. Stir in the lemon juice, salt and pepper. Taste and adjust the seasoning before serving.

Notes

  • Add spinach or kale during the last 5 minutes.
  • Use ½ teaspoon of smoked paprika for extra depth.
  • Blend part of the soup for a thicker texture.