This easy, 10-ingredient soup is packed with nutrients and totally customizable. Follow the recipe or swap in your own favorite veggies! It’s safe to say we make at least one batch of soup or chili every week. I love how it’s such a wide variety of plants and nutrients, and of course makes awesome, easy leftovers – just pull out of the fridge and heat up! Instant happiness 🙂 This recipe is a family favorite and my 4 year old daughter even loves sprinkling garbanzo beans in hers. Hope you enjoy too!
Lentil Vegetable Soup
- 1 onion
- 2 carrots
- 15 oz. can diced tomatoes
- 1 cup cut green beans (I use frozen)
- 8 oz. mushrooms
- 1 zucchini
- 4 cups vegetable broth
- 1 cup brown/green lentils (uncooked)
- 3-4 cloves garlic
- 1 1/2 tsp. dried basil
- Salt to taste
- Other additions: spinach, broccoli, kale, corn, peas, cauliflower, cabbage, etc.
- Dice onion and carrot.
- In a stockpot over medium-high heat, add onion and carrot with salt. Sauté for about 8 minutes.
- Meanwhile, mince garlic, dice zucchini, and slice mushrooms.
- When onion is translucent, add garlic, zucchini, mushrooms, and basil. Stir and cook for 2 minutes.
- Add diced tomatoes with juice and vegetable broth.
- Increase heat and bring to a light boil.
- Add green beans and lentils.
- Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender, adding more broth or water if needed. Salt to taste.
- Optional (but recommended): stir in a few handfuls of baby spinach during the last couple minutes of cooking.