Lentil Vegetable Soup
Easy Lentil Vegetable Soup that's cozy, warming, and nutrient-packed! Only 10 ingredients and super customizable.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 5 medium bowls
- 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.
Calories: 207kcal | Carbohydrates: 38g | Protein: 13g | Potassium: 975mg | Fiber: 15g | Sugar: 9g | Vitamin A: 96.6% | Vitamin C: 28.9% | Calcium: 11.2% | Iron: 32%