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Easy Lentil Vegetable Soup

You can use any kind of lentils - red, green, yellow, pink. Just adjust the cooking time as some lentils take longer to soften.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 175 kcal

Ingredients

  • 1 cup lentils rinsed and picked over for small stones
  • 1/4 cup brown rice barley, farro or other whole grain
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 2 celery stalks or 3 celery hearts chopped
  • 1 teaspoon dried oregano
  • 12 cups or three 32-ounce boxes low-sodium vegetable stock or chicken stock
  • salt and pepper

Optional Add-In's:

  • 2-3 cloves garlic minced
  • 1 1/2 cups chopped tomatoes
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 bunch fresh spinach leaves swiss chard, kale or collard greens, cut into thin slivers
  • 1/2 cup chopped fresh parsley or basil

Instructions

  1. Place all ingredients in a large soup pot (except any leafy green vegetables, fresh parsley, or basil). Bring to a boil, then turn heat to low, and cook, covered, for 1 hour. Season with salt and pepper.
  2. If you're using any of the add-ins (except for the spinach or other leafy green vegetables, fresh parsley or basil), just add them into the pot along with the other ingredients. The spinach or other leafy green vegetables, and fresh parsley/basil should be added after the soup has cooked for one hour. Just stir in the vegetables, fresh parsley/basil and cook until they are just tender (spinach takes about a minute; kale and collard greens take longer).
  3. This soup can easily be frozen.
Nutrition Facts
Easy Lentil Vegetable Soup
Amount Per Serving
Calories 175 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 594mg17%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 2g2%
Protein 14g28%
Vitamin A 1283IU26%
Vitamin C 3mg4%
Calcium 43mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.