Lentil Vegetable Soup
An easy Lentil Vegetable Soup that is cozy, warming, and nutrient-packed! Only 10 ingredients and customizable.
Servings6 medium bowls
- 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
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.)
*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.
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