Lentil Vegetable Soup

Lesley Baradel
Lentil Vegetable Soup

Lentil Vegetable Soup

This is an easy and satisfying lentil soup recipe that is great to make ahead and keep in the freezer for cold and hectic days.
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Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Soups & Stews, Vegetarian & Vegan
Cuisine American
Servings 8 servings
Calories 280 kcal


  • 2 Tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 3 large carrots peeled and cut into 1/2-inch pieces
  • 3 large celery stalks cut into 1/2-inch pieces
  • 2 tsp garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3/4 tsp ground thyme
  • 1 14-oz can no salt added diced tomatoes undrained
  • 8 cups low sodium vegetable broth
  • 1 lb dried lentils
  • Freshly grated Parmesan cheese for serving


  • In a large stockpot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Stir in the salt, pepper and thyme.
  • Add the undrained tomatoes, broth, and lentils to the pot. Bring to a boil, then turn down the heat, cover, and simmer for about 30 minutes, stirring occasionally, or until the lentils are tender. Serve with Parmesan cheese if desired.


Simplify It: Use a 12-oz bag of frozen mirepoix (onion, carrots and celery blend) mix or vegetable soup blend in place of the fresh vegetables for faster preparation time.
Chef’s Note: This soup freezes great so put any extras in single serving freezer containers for fast lunches or dinner when you need them.
Nutrition Nugget: Did you notice that just one serving of this soup has 21% of your daily need for iron? Iron plays an important role in the formation of blood. Without enough iron, you can start to feel fatigued. Lentils.org is a great website to learn more about this powerhouse pulse.


Calories: 280kcalCarbohydrates: 42gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 25mgSodium: 305mgFiber: 11gSugar: 5g
Keyword lentils, soup
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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