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Lentil Vegetable Soup

November 15, 2016 By Kaitlin McGinn 14 Comments

Easy Lentil Vegetable Soup that’s cozy, warming, and nutrient-packed! Only 10 ingredients and super customizable. (Vegan, gluten-free, oil-free)

Lentil Vegetable Soup in a bowl with spoon

This simple Lentil Vegetable Soup is packed with plant-based nutrients and hearty lentils. Plus it’s super customizable – follow the recipe below or swap in your own favorite veggies. It’s safe to say we make at least one big batch of soup or chili every week, and this recipe is a family favorite. (My daughter even loves sprinkling garbanzo beans in her bowl.)

Spoon holding Lentil Vegetable Soup above the bowl

This recipe is a bit similar to my beloved Lentil Spinach Soup but with a wider variety of vegetables and a different flavor profile (basil instead of cumin & smoked paprika). Plus you can also try it with fire-roasted tomatoes for a nice, smoky addition! Hope you enjoy as much as we do. Stay warm & cozy!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Vegan Lentil Veggie Soup in a bowl
Lentil Vegetable Soup in a bowl with spoon
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5 from 5 votes

Lentil Vegetable Soup

Easy Lentil Vegetable Soup that’s cozy, warming, and nutrient-packed! Only 10 ingredients and super customizable.
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Category: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:6 medium bowls

Ingredients

  • 1 onion
  • 3-4 cloves garlic
  • 2 medium carrots
  • 6 oz. mushrooms
  • 1 zucchini
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 4 cups vegetable broth*
  • 1 cup brown/green lentils (uncooked)
  • 1 1/2 tsp. dried basil (or other herbs of choice)
  • 1 cup fresh baby spinach
  • Salt to taste

Instructions

  • Dice onion.
  • In a stockpot over medium-high heat, add onion. Saute for about 8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method. Simply add a touch more liquid if the pan dries out & the onion starts to stick.)
  • Meanwhile, mince garlic. Dice zucchini and carrot. Slice mushrooms.
  • When onion is translucent, add garlic, zucchini, carrots, mushrooms, and dried basil. Stir and saute for 2 minutes.
  • Add diced tomatoes with juice and vegetable broth*.
  • Increase heat and bring to a light boil.
  • Rinse and drain lentils. Add lentils to pot and stir.
  • Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender. (Add more broth or water if desired.)
  • Roughly chop spinach and stir in during the last couple minutes of cooking. Salt to taste. (Serve with fresh chopped parsley, basil, or cilantro if desired.)

Notes

*I enjoy my soups pretty dense, but if you prefer yours more thin & brothy, simply add 2 additional cups vegetable broth or reduce the lentils to 2/3 cup.
Change this recipe up with your own favorite veggies, or dried herbs/spices. Fire-roasted tomatoes are also a lovely addition!
Ideas for other possible additions include: green beans, broccoli, kale, corn, peas, celery, cauliflower, cabbage, potato, etc.
Add fresh parsley, cilantro, or basil on top before serving for a nice burst of flavor!

Nutrition Per Serving (estimate)

Calories: 193kcal | Carbohydrates: 35g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Potassium: 843mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4372IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 5mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan lentil vegetable soup photo collage

Enjoying this Lentil Vegetable Soup? Also feel free to check out this Portobello Mushroom & Potato Stew with Lentils (or simply browse the full “Vegan Soup” recipe archives on the site for more cozy plant based inspiration!)

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, basil, carrot, garlic, lentils, mushroom, one pot, onion, plant protein, weeknight, winter, zucchini

Previous Post: « Fiesta Three Bean Chili
Next Post: Edamame, Tomato, Corn Salad with Lemony Dressing »

Reader Interactions

Comments

  1. Merel

    November 19, 2016 at 2:58 pm

    Completely unrelated to this post, but your tofu scramble recipe has changed my vegan at uni game so much! It has been my go to dish for weeks now. Discovered your blog while on the hunt for a tofu recipe, so I will now explore more recipes of yours. Thank you for so much gor sharing!

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2016 at 8:18 pm

      That’s so great, Merel! Thanks for your kind feedback 🙂

      Reply
  2. Jan Henderson

    November 20, 2016 at 10:06 pm

    Mmmmmm! Looks delicious! Must try this.

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2016 at 8:16 pm

      Thank you!

      Reply
  3. Eri-Eri

    February 22, 2017 at 2:58 am

    Thanks to you I have learned how to make lentils and love them even more!! My friend who I share lunch with love them!!

    Reply
    • Kaitlin | The Garden Grazer

      February 24, 2017 at 4:32 pm

      That’s awesome! Thanks for sharing 🙂

      Reply
  4. Erin Mikels

    January 4, 2018 at 10:25 pm

    Do you happen to have the nutritional facts on this recipe?

    Reply
    • Kaitlin McGinn

      December 12, 2019 at 7:24 pm

      Hi! The estimated nutritional content is now provided on the site! (You can find it below the recipe.) 🙂

      Reply
  5. Laura C.

    December 17, 2019 at 5:46 pm

    This came out great. I love the flexibility of this recipe-instead of a can of tomatoes I dumped in some marinara I needed to get rid of and basically cleared out my crisper drawer of odds and ends of veggies that I chopped and put in. It’s delicious, hearty and healthy. I’m looking forward to trying other recipes on your blog. Thank you!5 stars

    Reply
    • Kaitlin McGinn

      December 18, 2019 at 7:27 am

      Hi Laura! YAY! Love that you were able to make use of all your random fridge veggies – soups are so great for that (plus the produce doesn’t go to waste!) 🙂 Great call with the marinara sauce too, I would have never thought of that! Thanks so much for coming back to leave such a sweet review (and recipe rating). Very appreciated! Hope you enjoy any other recipes you try. Wishing you a beautiful rest of the week! -Kaitlin

      Reply
  6. Rhonda

    January 20, 2020 at 5:16 pm

    My recipes have expanded so much because of you. There delicious, easy and tastes so wonderful. Thank you💚

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 10:33 am

      Aww, so wonderful to hear that Rhonda 🙂 Thanks very much for the kind feedback. Thrilled you’re finding so many recipes you enjoy! Wishing you a lovely week! -Kaitlin

      Reply
  7. Kat

    January 31, 2020 at 4:33 am

    I made this for supper yesterday evening and oh my! 🙌🏽 So easy, simple and delicious! Absolutely packed with flavour thanks to the basil and garlic and so easy to assemble! Thanks so much for this great recipe!5 stars

    Reply
    • Kaitlin McGinn

      February 3, 2020 at 9:07 am

      Woohoo! So fun to hear you gave this one a try & enjoyed! Thanks so much for your very kind words and leaving a recipe rating – very appreciated 🙂 Wishing you a most beautiful week Kat!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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