Lentil Vegetable Soup
An easy Lentil Vegetable Soup that's cozy, warm, and nourishing! Only 10 ingredients and customizable with your own favorite veggies.
Servings6 medium bowls
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
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, adding more as needed.)
- 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
*Thickness: I enjoy dense soup, but if you prefer yours thinner, simply add 2 additional cups vegetable broth or reduce the lentils to 2/3 cup.
Vegetables: Customize this with green beans, broccoli, kale, corn, peas, celery, cauliflower, cabbage, potato, etc.
Herbs: Change up the flavor with cumin, smoked paprika, Italian seasoning, thyme, oregano, etc.
Garnish: Add fresh parsley, cilantro, or basil before serving if desired.
Nutrition Per Serving (Estimate)
Calories: 164 kcal | Carbohydrates: 30 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 747 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 4363 IU | Vitamin C: 19 mg | Calcium: 70 mg | Iron: 4 mg