5 from 1 vote

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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
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%