Lentil Vegetable Soup (Easy!)
An easy lentil soup brimming with nourishing ingredients. Customize it with the season or swap in your own favorite veggies!
- 1 yellow onion
- 2 stalks celery
- 1 large carrot (or 2 small)
- 5 oz. mushrooms
- 8 oz. white potato (about 1 medium)
- 4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 6 cups vegetable broth
- 1 cup green/brown lentils (uncooked)
- 1 1/2 tsp. Italian seasoning
- 1-2 cups fresh baby spinach (optional)
Dice onion, carrot, and celery. Dice mushrooms and potato. Set aside.
In a stockpot over medium-high heat, add onion, carrot, and celery. Sauté for about 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic.
When onion is translucent, add garlic, mushrooms, potato, and Italian seasoning. Stir and sauté for 2-3 minutes.
Add diced tomatoes, vegetable broth, and lentils (rinsed and drained). Increase heat and bring to a light boil.
Then reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender.
Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
*Thickness: I enjoy dense soup but if you prefer yours thinner, reduce lentils to about 3/4 cup.
Vegetables: Change it up with green beans, broccoli, kale, corn, peas, cauliflower, cabbage, zucchini, etc.
Garnish: Add fresh parsley, cilantro, basil, or red pepper flakes before serving if desired.
Recipe originally published November 2016. Updated April 2023.
Calories: 190 kcal | Carbohydrates: 37 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 809 mg | Fiber: 13 g | Sugar: 7 g | Vitamin A: 2833 IU | Vitamin C: 20 mg | Calcium: 75 mg | Iron: 4 mg