Lentil Vegetable Soup (Easy!)
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
6
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Calories
190 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Lentil Vegetable Soup (Easy!)
Description
This soup starts with sautéed onion, carrot, and celery, creating a flavor base before adding minced garlic, mushrooms, diced potatoes, and Italian seasoning. Canned diced tomatoes, vegetable broth, and rinsed lentils are added, and the mixture simmers covered until lentils are tender. Near the end, fresh spinach is stirred in to preserve its color and texture, then seasoned with salt and pepper to taste.
The resulting soup is thick and full-bodied, with tender lentils and soft vegetables, balanced by the acidity of tomatoes and aromatic herbs. Its density can be adjusted by altering lentil amounts, offering flexibility depending on preference.
Ideal for cooler days or when a hearty vegetarian soup is desired, this dish can be served with crusty bread or a simple salad. Adding fresh herbs or red pepper flakes before serving can customize the flavor.
Variety is possible by swapping or adding vegetables such as green beans or kale. The soup’s thickness can be thinned by reducing lentils. These adjustments allow personalization according to available ingredients or texture preference.
Ingredients
- 1 yellow onion
- 2 talks celery
- 1 carrot or 2 small, large
- 5 oz. mushrooms
- 8 oz. white potato (about 1 medium)
- 4 cloves garlic
- 15 oz. diced tomatoes or fire-roasted, canned
- 6 cups vegetable broth
- 1 cup green lentils uncooked, or brown lentils
- 1 1/2 tsp. Italian seasoning
- 1-2 cups spinach optional, fresh baby
Instructions
- Dice onion, carrot, and celery. Dice mushrooms and potato. Set aside.
- In a stockpot over medium-high heat, add onion, carrot, and celery. Sauté for about 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic, mushrooms, potato, and Italian seasoning. Stir and sauté for 2-3 minutes.
- Add diced tomatoes, vegetable broth, and lentils (rinsed and drained). Increase heat and bring to a light boil.
- Then reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender.
- Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
Notes
- If you prefer a thinner soup, reduce lentils to about 3/4 cup to decrease thickness.
- You can substitute or add other vegetables like green beans, broccoli, kale, corn, peas, cauliflower, cabbage, or zucchini based on availability or taste.
- Garnish with fresh parsley, cilantro, basil, or sprinkle with red pepper flakes before serving for added flavor.
- This recipe was originally published in November 2016 and updated in April 2023 for clarity and adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 809mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 2833IU | 57% |
| Vitamin C | 20mg | 22% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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