Chunky Brown Lentil Vegetable Soup

Let’s be real…healthy from-scratch soup recipes are kind of my jam. Hello, vegetable soup with potatoes and creamy French lentil soup sister recipes! The fam’s all here. I originally published this beaut in 2015 but I’ve been making it regularly ever since. There’s just something about a thick, veggie-packed, homey soup with a hunk of crusty bread for dipping. Ahhh, a true hug for the soul. I’ll take seven bowls, please!

Ingredients

Mirepoix: Onion, carrot and celery form the flavor base. Garlic: What’s a soup without aromatic fresh garlic? Brown lentils: Brown lentils are ideal here because they lend the perfect soft but not mushy texture to the soup (like my Instant Pot Lentil Soup with brown lentils!). They’re also packed with plant protein and filling fiber. We don’t want to use red lentils here because they’re too soft. Italian seasoning and bay leaves: Dried herbs season this soup to perfection. Vegetable broth: For a liquid base concentrated with flavor. I use Better Than Bouillon. Potatoes: You need just one potato here to add fun texture and body. I tested this recipe with Russet, which are ideal for soups because they hold their texture. Canned tomatoes: Another layer of savory flavor, texture, and the antioxidant lycopene! Tomato paste: This adds extra umami and concentrated flavor. Spinach: The key to healthy lentil soup is adding all the veggies! I also love the bright pop of green and silky texture spinach lends. Balsamic vinegar: Delicious brightness and really interesting flavor.

Substitutions

Balsamic: Try a splash of lemon juice instead to brighten the soup. Potato: Try sweet potato if you prefer. Veggies: Make this your own! You could use veggies you have on hand like cauliflower, mushrooms, bell pepper, or kale.