Lentil Vegetable Soup is a light but comforting vegetarian soup full of flavor! It’s made with easy-to-find ingredients such as mixed veggies, green lentils, chicken broth, and spices. It’s easy to meal prep in an hour for quick meals throughout the week!
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Recipe Ingredients
- Green lentils – These are a legume that doesn’t have a strong flavor but add protein and nuttiness. They are a lighter version of beans.
- Mixed vegetables – Frozen mixed vegetables plus celery, carrots and onions.
- Tomato sauce – Plain tomato sauce.
- Broth – Chicken broth adds more flavor to this vegetable soup but use vegetable broth if you want to make this recipe vegan.
How to Make Lentil Vegetable Soup
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Start by heating up the oil/ ghee and sauteing the onions, carrots, and celery for five minutes each.
- Next, add the garlic, cumin, curry powder, thyme, and black pepper. Cook for about 1 minute while stirring to prevent burning. Then add the tomato sauce and chicken broth and cook, covered for 10 minutes.
- While the tomato sauce is cooking with the sauteed veggies and spices, rinse the green lentils and remove any bad ones if there are any, then add them to the tomato sauce.
- Cook until the lentils are tender then add the mixed veggies to the soup, continue cooking until everything is heated through.
Looking For More Recipes?
- Tomato Red Lentil Soup
- The Best Chili
- Instant Pot Chili
- Instant Pot Pinto Beans
- Spicy Roasted Butternut Squash Soup
- Loaded Baked Potato Soup
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Lentil Vegetable Soup
Equipment
- Medium-sized pot
- Chef knife
Ingredients
- 3 tablespoons vegetable oil
- ½ small yellow onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 1 pinch of curry powder
- 2 fresh tomatoes diced
- 2 cups chicken broth
- 1(15) ounce can of plain tomato sauce
- ½ cup green lentils rinsed
- 1 cup frozen mixed vegetables
Instructions
- Heat oil in a medium-sized pot then saute onions, celery and carrots on medium-high heat for five minutes.
- Make a hole in your onion mixture then add the minced garlic cooking until fragrant, about 30 seconds to 1 minute. Stir the garlic into the rest of the veggies so it doesn't burn. Next add the ground pepper, salt, dried thyme, cumin, and curry powder. Allow the spices to toast with the veggies for 30 seconds.
- Add the diced tomatoes, chicken broth, and a can of tomato sauce. Bring the soup to a simmer and cook covered for 10 minutes.
- While the soup is simmering, rinse the lentils, then add them to the soup. Cook the lentils for 30 minutes or until tender. Add more broth as needed.
- Add the mixed veggies and cook for another 5 – 10 minutes.
- Serve the soup while it's hot with bread or biscuits.
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
