🥣 One-Pot Lentil & Vegetable Soup with Parmesan Recipe

 

🥣 One-Pot Lentil & Vegetable Soup with Parmesan Recipe

Ingredients

• 1 cup dried lentils (rinsed) 🥬

• 1 onion (chopped) 🧅

• 2 carrots (diced) 🥕

• 2 celery stalks (chopped) 🌿

• 2 cloves garlic (minced)

• 1 zucchini (diced) 🥒

• 1 can diced tomatoes (14 oz) 🍅

• 6 cups vegetable broth

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried oregano

• Salt & pepper to taste

• ½ cup grated Parmesan cheese 🧀

• Fresh parsley (for garnish) 🌱

Instructions

1. Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Sauté until softened.

2. Stir in lentils, zucchini, tomatoes, thyme, oregano, salt, and pepper.

3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.

4. Stir in Parmesan cheese before serving.

5. Garnish with parsley and enjoy hot.

🌟 Benefits

• High in fiber → lentils support digestion 🥬

• Rich in vitamins → carrots, zucchini, and tomatoes add essential nutrients 🥕🍅

• Protein boost → lentils + Parmesan 💪

• One-pot convenience → easy cleanup 🥣

• Comfort food → hearty, warming, and satisfying ✨

❓ FAQ

1. Is lentil soup healthy?

Yes! It’s high in fiber, protein, and vitamins, making it a nutrient-dense meal.

2. Can I make lentil soup ahead of time?

Absolutely — it stores well in the fridge for 3–4 days.

3. Can lentil soup be frozen?

Yes! Freeze for up to 2 months. Thaw and reheat before serving.

4. What type of lentils work best?

Green or brown lentils hold their shape well, while red lentils cook faster.

5. Can I make this soup vegan?

Yes! Simply skip the Parmesan or use a dairy-free alternative 🌱.