Spring Vegetable Lentil Soup

Name: Spring Vegetable Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentils, rinsed and drained; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 bay leaf; 5 cups vegetable broth; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Balanced Meal Studio

I absolutely love making this Spring Vegetable Lentil Soup during the cooler days of spring. It’s a vibrant, wholesome dish brimming with fresh vegetables and protein-packed lentils. The combination of seasonal veggies like asparagus and peas adds a refreshing touch, while the lentils give it a hearty texture. I enjoy customizing the ingredients based on what I have on hand, making this recipe wonderfully adaptable. It not only warms the soul but is also a nutritious option that the whole family will appreciate.

Created by

Anya Coleman

Last updated on 2026-02-01T21:41:35.391Z

When I first made this Spring Vegetable Lentil Soup, I was amazed at how a few simple ingredients could transform into such a flavorful dish. I experimented with different herbs and spices, settling on thyme and bay leaf for their aromatic qualities. Using a mix of lentils not only adds visual appeal but also enhances the texture, creating a delightful bite.

One of my favorite tips is to sauté the vegetables before adding them to the stock. This step deepens their flavors and elevates the overall taste of the soup, making every spoonful satisfying and delicious. This soup is perfect for meal prep, and I often make a double batch to enjoy throughout the week!

Why You'll Love This Recipe
Fresh and vibrant flavors that celebrate spring produce
Hearty lentils making it a filling, nutritious choice
Easy to customize with any seasonal vegetables

Ingredient Profiles

The hallmark of this Spring Vegetable Lentil Soup lies in its ingredient selection. Green lentils are not only high in protein but also maintain their shape during cooking, providing a delightful texture. When rinsing the lentils, ensure all impurities are removed. Fresh vegetables like onions, carrots, and celery create a solid aromatics base, enhancing the soup's flavor richness. These vegetables, often referred to as mirepoix, contribute sweetness and depth to the broth.

Asparagus adds a crisp, tender bite, while peas introduce a pop of sweetness. Opt for seasonal, fresh asparagus during spring for the best taste and nutrient profile. If you can’t find fresh peas, frozen ones work just as well and will save you time on prep. A splash of lemon juice at the end not only brightens the flavors but also provides a refreshing contrast to the earthiness of the lentils.

Cooking Techniques

Sautéing the base vegetables over medium heat is crucial; it builds flavor by allowing the ingredients to unlock their natural sugars and become slightly caramelized. Aim for a translucent look for your onions, which should take about 5 minutes. Stirring frequently prevents burning, and if needed, add a splash of broth to deglaze the pot and lift any stick bits for extra flavor.

When simmering the lentils with broth, keep the heat at a gentle boil before reducing it to maintain a steady simmer. This method prevents the lentils from breaking down too much and helps the soup retain a nice texture. Keep an eye on the pot and stir occasionally for even cooking; if it appears too thick, don't hesitate to add more broth or water to achieve your desired consistency.

Ingredients

Gather these ingredients to create a delicious Spring Vegetable Lentil Soup:

Ingredients

1 cup green lentils, rinsed and drained
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
5 cups vegetable broth
1 cup asparagus, chopped
1 cup peas (fresh or frozen)
Salt and pepper to taste
Juice of 1 lemon

Feel free to substitute any vegetables based on what you have or prefer!

Instructions

Follow these steps to make your Spring Vegetable Lentil Soup:

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, sautéing for about 5 minutes until the vegetables are softened.

Add Garlic and Spices

Stir in the minced garlic, dried thyme, and bay leaf, cooking for an additional minute until fragrant.

Combine Lentils and Broth

Add the rinsed lentils and vegetable broth to the pot, bring to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes.

Incorporate Fresh Vegetables

Stir in the chopped asparagus and peas, continuing to simmer for another 5-10 minutes, until the lentils and veggies are tender.

Season and Serve

Remove the bay leaf, season with salt, pepper, and lemon juice before serving hot.

Enjoy your homemade soup with crusty bread or a light salad!

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar before serving. It elevates the taste and adds an interesting depth to the soup.

Make-Ahead Tips

This soup is excellent for meal prep; you can make a large batch in advance and store it in airtight containers. It will stay fresh in the refrigerator for about 4-5 days. Reheating is simple; just warm it on the stove over medium heat until hot, adding a little broth to loosen it if necessary.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers, leaving some space for expansion as it freezes. This soup can be frozen for up to three months. When ready to enjoy, thaw it overnight in the fridge and reheat it for a cozy meal.

Variations to Explore

Feel free to experiment with the vegetables based on what’s in season or what you have on hand. Swap out asparagus for green beans or add diced zucchini for a different flavor profile. You might also consider throwing in a handful of spinach or kale in the last few minutes of cooking for a nutrient boost and vibrant color.

For a spicier twist, add red pepper flakes or a dash of hot sauce while cooking. If you’d like a creamier texture, blend a portion of the soup in a blender and then stir it back in. This not only thickens the soup but also gives it an elegant, luxurious feel.

Questions About Recipes

→ Can I use dried lentils instead of canned?

Yes, using dried lentils is perfect! Just make sure to rinse and soak them according to the package instructions.

→ What can I substitute for vegetable broth?

You can use chicken broth or even water, but broth will give a richer flavor.

→ Can this soup be frozen?

Absolutely! Just let it cool completely before transferring to freezer-safe containers.

→ How long does the soup last in the fridge?

This soup will last up to 4 days in the fridge in an airtight container.