Spanish-Inspired Lentil Soup
A nutritious Spanish-inspired lentil soup loaded with vibrant vegetables and warm spices. This hearty, plant-based dish delivers satisfying protein and fiber while boosting traditional flavors with extra veggies like bell peppers, zucchini, and carrots. Perfect for anyone seeking a nourishing, wholesome meal that’s both delicious and good for you.
Ingredients
Instructions
1In a large pot, heat a few tablespoons of water over medium heat.
2Add the minced garlic and chopped onion, sautéing until softened, about 3-4 minutes.
3Stir in the drained soaked lentils, chopped potato, carrots, red and green bell peppers, and zucchini.
4Add the bay leaf, ground turmeric, and ground ginger to the pot.
5Pour in 4-5 cups of water and bring the mixture to a boil.
6Reduce heat and simmer for 35-40 minutes until the lentils are tender and vegetables are cooked through.
7Season with black pepper to taste and stir in the white miso paste if using.
8Remove the bay leaf before serving.
Notes & Tips
Soaking the lentils overnight reduces cooking time and improves digestibility. The white miso paste adds umami depth but is optional. This soup stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. You can adjust the water amount to achieve your preferred soup consistency.