Lentil Soup
Serve up a bowl of comfort and nutrition all in one with this veggie lentil soup. Made with whole food, plant-based ingredients and ready in 30 minutes flat!
Servings: 8 Servings
Calories: 326kcal
Ingredients
- 8 1/2 cups water + vegetable bouillon
- 4 cloves garlic minced
- 1 white onion diced
- 1 14- ounce can crushed tomatoes
- 6 carrots thinly sliced
- 5 yellow potatoes chopped into small cubes
- 1 zucchini chopped
- 2 cups uncooked brown lentils rinsed and drained
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon rosemary
- 1/8 teaspoon thyme
- a handful of spinach optional
Instructions
- Add the minced garlic and diced onions to a large pot with 1/2 cup of water and sautée until semi-translucent.
- Pour in 8 cups of water and add the vegetable bouillon, tomatoes, carrots, potatoes, yellow summer squash, lentils, and all spices, and herbs into the pot and turn to boil.
- Once it starts to boil, turn down and let simmer for 20 minutes (or until potatoes, lentils, and carrots are cooked through).
- Towards the end of the 20-minute simmer time, stir in the spinach.
Video
Notes
Pro Tips
What other vegetables could I add to this soup?
Honestly, you can add any vegetables that you have on hand to this lentils and vegetable soup recipe. I don’t like wasting food, especially veggies, so feel free to toss in any of your favorites. Can I use a different type of lentil?
Absolutely! They may each have slightly different textures, though. Green lentils may require longer to cook, while red lentils can become mushy, which is why those are often used in curries instead. Storage Tips
This hearty homemade lentil soup can be made in a big batch to enjoy throughout the week. Once it cools, put it in an airtight container and you can keep it in the fridge for up to 5 days. Making a big batch may be best if you want to freeze it, which will be good for up to 3 months.
What other vegetables could I add to this soup?
Honestly, you can add any vegetables that you have on hand to this lentils and vegetable soup recipe. I don’t like wasting food, especially veggies, so feel free to toss in any of your favorites. Can I use a different type of lentil?
Absolutely! They may each have slightly different textures, though. Green lentils may require longer to cook, while red lentils can become mushy, which is why those are often used in curries instead. Storage Tips
This hearty homemade lentil soup can be made in a big batch to enjoy throughout the week. Once it cools, put it in an airtight container and you can keep it in the fridge for up to 5 days. Making a big batch may be best if you want to freeze it, which will be good for up to 3 months.
Nutrition
Calories: 326kcal | Carbohydrates: 65g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1423mg | Potassium: 1490mg | Fiber: 20g | Sugar: 10g | Vitamin A: 8724IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 6mg
