Easy Lentil Vegetable Soup that's cozy, warming, and nutrient-packed! Only 10 ingredients and also customizable. (Vegan, gluten-free, oil-free.)
This simple Lentil Vegetable Soup is packed with plant-based nutrients and hearty lentils.
Plus it is wonderfully customizable.
Follow the recipe below or swap in your own favorite vegetables and additions. My daughter even loves sprinkling garbanzo beans in her bowl.
Ingredients for Lentil Vegetable Soup
For this recipe you will need:
- Yellow onion
- Garlic
- Carrot
- Mushroom: I use cremini, but any variety will work.
- Zucchini
- Canned diced tomatoes: Or fire-roasted.
- Vegetable broth
- Green/brown lentils
- Dried basil: Or other herbs of choice.
- Fresh baby spinach
This recipe is a similar to my beloved Lentil Spinach Soup but with a wider variety of vegetables and a different flavor profile.
It is a great meal to make for meal prep or quick and easy leftovers throughout the week because it stores and reheats beautifully.
For more inspiration, also browse all lentil recipes or soup recipes.
Lentil Vegetable Soup
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 2 medium carrots
- 6 oz. mushrooms (I use cremini)
- 1 zucchini
- 15 oz. can diced tomatoes (or fire-roasted)
- 4 cups vegetable broth*
- 1 cup green/brown 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. Sauté for about 8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté 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 sauté 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
Nutrition Per Serving (Estimate)
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Kat
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!
Kaitlin McGinn
Great 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!
Rhonda
My recipes have expanded so much because of you. There delicious, easy and tastes so wonderful. Thank you.
Kaitlin McGinn
So wonderful to hear that Rhonda. Thanks very much for the kind feedback. Thrilled you're finding so many recipes you enjoy!
Laura C.
This came out great. I love the flexibility of this recipe. Instead of a can of tomatoes I added some marinara and basically cleared out my crisper drawer of odds and ends of veggies. It's delicious, hearty and healthy. I'm looking forward to trying other recipes on your blog. Thank you!
Kaitlin McGinn
So great that you were able to make use of all your veggies! Great call with the marinara sauce too. Thanks so much for coming back to leave such a kind review!
Eri-Eri
Thanks to you I have learned how to make lentils and love them even more!! My friend who I share lunch with love them!!
Kaitlin | The Garden Grazer
That's awesome! Thanks for sharing.