Name: Hearty Lentil Soup with Vegetables, Herbs & Parmesan
Total time: 1 hour total (15 prep, 45 cook)
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 carrots, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes (or 4 cups fresh, chopped); 1 tbsp tomato paste; 1½ cups brown or green lentils, rinsed; 8 cups low-sodium vegetable or chicken broth; 1 bay leaf; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp smoked paprika (optional, adds depth); 1 tsp salt (to taste); ½ tsp black pepper; 2 cups baby spinach (or kale, chopped); 1 tbsp fresh lemon juice (for brightness); 2 tbsp fresh parsley, chopped; Freshly grated Parmesan cheese (optional); 1 cup diced potatoes or sweet potatoes; 1 cup chopped kale; 1 tsp red pepper flakes (for heat); ½ tsp cumin (for extra depth); Diced cooked sausage or bacon (optional)

Nourishing, flavourful, comforting — a bowl of goodness that's even better the next day.

Bobbie's kitchen notes: use brown or green lentils — they hold their shape best; a splash of lemon juice at the end brightens all the flavours; for a thicker soup, let it simmer longer or mash a few lentils; this soup tastes even better the next day; make a double batch — it freezes beautifully; top with Parmesan, a drizzle of olive oil and fresh parsley; add crushed red pepper for a little heat. Storage: fridge up to 5 days; freeze up to 3 months (cool completely first) and reheat gently with a splash of broth. Nutrition per serving from Bobbie's card (approximate): 280 calories, 14 g protein, 7 g fat, 38 g carbohydrates, 12 g fibre. Naturally gluten-free. Vegetarian: use vegetable broth. Vegan: omit the Parmesan. May contain dairy if using Parmesan.

Ingredients

For the lentil soup

2 tbsp olive oil
1 large yellow onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (or 4 cups fresh, chopped)
1 tbsp tomato paste
1½ cups brown or green lentils, rinsed
8 cups low-sodium vegetable or chicken broth
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika (optional, adds depth)
1 tsp salt (to taste)
½ tsp black pepper
2 cups baby spinach (or kale, chopped)
1 tbsp fresh lemon juice (for brightness)
2 tbsp fresh parsley, chopped
Freshly grated Parmesan cheese (optional)

Optional additions

1 cup diced potatoes or sweet potatoes
1 cup chopped kale
1 tsp red pepper flakes (for heat)
½ tsp cumin (for extra depth)
Diced cooked sausage or bacon (optional)

Method

1
Sauté the vegetables: in a large heavy pot, heat olive oil over medium heat. Add onion, carrots and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
2
Add the tomatoes and seasonings: stir in diced tomatoes, tomato paste, lentils, bay leaf, thyme, oregano, paprika, salt and pepper. Cook for 2 minutes, stirring constantly.
3
Simmer the soup: pour in the broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 35–40 minutes, or until the lentils are tender. Stir occasionally.
4
Add greens and finish: stir in spinach (or kale) and cook for 3–5 minutes, until wilted. Remove the bay leaf. Add lemon juice and adjust seasoning to taste.
5
Serve and enjoy: ladle hot soup into bowls and top with fresh parsley and Parmesan cheese if desired. Serve with warm, crusty bread.
6
Optional bread pairing: serve with homemade sourdough bread, garlic bread, or a warm crusty baguette for the perfect bowl.

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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026