I still remember the first time I made this Vegan One-Pot Lentil Minestrone Soup it was a rainy Sunday afternoon, and I was craving something warm and comforting. As I chopped the vegetables, I felt a wave of nostalgia wash over me, taking me back to family dinners where soups were the centerpiece. This recipe has since become a staple in my meal prep, offering a cozy, hearty meal that’s as delicious as it is nutritious. Plus, it’s a breeze to whip up, making it perfect for busy weeknights or lazy weekends.

What Makes This So Good

Nutritious: Packed with vitamins, minerals, and plant-based protein.
One-Pot Wonder: Easy cleanup just one pot to wash!
Customizable: Use whatever vegetables you have on hand.

Ingredients

1 cup (200g) lentils, rinsed
1 onion, chopped (about 150g)
2 carrots, diced (about 150g)
2 celery stalks, diced (about 100g)
3 cloves garlic, minced
1 zucchini, diced (about 200g)
1 cup (150g) green beans, chopped
1 can (14 oz / 400g) diced tomatoes
4 cups (960ml) vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups (60g) spinach or kale

Smart Swaps

Substitute veggie broth for water if you’re looking for a lighter soup.
Use canned beans instead of lentils for extra protein; just add them in the last few minutes of cooking.
Swap out zucchini for any seasonal vegetable like bell peppers or sweet potato.

Sourcing Tips

Choose lentils that are firm and intact; avoid any that seem mushy or broken.
Fresh vegetables are always best; find local organic produce for maximum flavor and nutritional value.

Directions

Sauté the Base: In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes, or until they’re soft and fragrant.
Garlic Time: Stir in the minced garlic and cook for another minute, letting the aroma fill your kitchen.
Add Main Ingredients: Toss in the rinsed lentils, diced zucchini, chopped green beans, canned tomatoes (with juices), vegetable broth, dried oregano, dried basil, salt, and pepper. Bring this mixture to a boil, stirring occasionally.
Simmer for Flavor: Once boiling, reduce the heat, cover the pot, and let it simmer for about 25-30 minutes. You’ll know it’s ready when the lentils are tender but still have a slight bite.
Greens Galore: Stir in the spinach or kale and cook for an additional 5 minutes until the greens are wilted and vibrant.
Serve & Adjust: Taste and adjust the seasoning as needed. Serve hot, and enjoy the warmth and heartiness of this one-pot wonder!

Pro Tips

Make-Ahead: This soup tastes even better the next day, so consider preparing it in advance.
Transport: Perfect for meals on-the-go pack in a thermos for work or school lunches.
Variations:
- Add a shot of lemon juice for brightness.
- Toss in cooked quinoa for heartiness.
- Incorporate different herbs like thyme or rosemary for added depth.

Serving Ideas

This soup can stand alone as a meal but pairs wonderfully with crusty bread or a fresh salad on the side. For an extra touch, top each bowl with a sprinkle of nutritional yeast for flavor without the cheese!

Storage & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove or in the microwave until heated through. If it’s too thick, add a splash of water or broth when reheating.

FAQs

Can I freeze this soup?
Yes! It freezes beautifully. Just make sure to let it cool completely before transferring it to a freezer-safe container.
What type of lentils are best for this recipe?
Brown or green lentils work best since they hold their shape during cooking.
Can I add other vegetables?
Absolutely! Feel free to throw in whatever veggies you have on hand, like broccoli or peas, to make it your own.

This Vegan One-Pot Lentil Minestrone Soup is not just a meal; it’s a hug in a bowl. Perfect for any occasion, it warms your home and your heart. So grab your pot and start stirring up some comfort today!

Vegan One-Pot Lentil Minestrone Soup

Print Recipe

A warm and comforting one-pot lentil minestrone soup, packed with nutrients and plant-based protein, perfect for busy weeknights.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

1 cup (200g) lentils, rinsed
1 onion, chopped (about 150g)
2 carrots, diced (about 150g)
2 celery stalks, diced (about 100g)
3 cloves garlic, minced
1 zucchini, diced (about 200g)
1 cup (150g) green beans, chopped
1 can (14 oz / 400g) diced tomatoes
4 cups (960ml) vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups (60g) spinach or kale

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes, or until they’re soft and fragrant.
Stir in the minced garlic and cook for another minute, letting the aroma fill your kitchen.
Toss in the rinsed lentils, diced zucchini, chopped green beans, canned tomatoes (with juices), vegetable broth, dried oregano, dried basil, salt, and pepper. Bring this mixture to a boil, stirring occasionally.
Once boiling, reduce the heat, cover the pot, and let it simmer for about 25-30 minutes. It’s ready when the lentils are tender but still have a slight bite.
Stir in the spinach or kale and cook for an additional 5 minutes until the greens are wilted and vibrant.
Taste and adjust the seasoning as needed. Serve hot, and enjoy!

Notes

This soup tastes even better the next day. It can be stored in the refrigerator for up to 4 days or frozen for later use.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegan