30-Minute Vegetarian Lentil Soup

With a quick method and a variety of vegetables packed into the broth, this vegetarian Lentil Soup is a perfect weeknight family dinner. Especially when you’re craving comfort food!

Vegetarian Lentil Soup

I know first hand that many toddlers don’t love eating bowls filled with a mix of ingredients, so I like to make my lentil soup with a range of veggies blended right into the broth—yet let the texture and shape of the lentils shine through. This cuts down on potential irritation of finding a rogue piece of onion and just makes for a pleasing texture in this vegetarian soup.

Easy Lentil Soup

Lentils are quick to cook, full of vegetarian protein, fiber, and pack a decent amount of iron. They are also incredibly inexpensive, so having a package in the pantry is a great way to ensure that you are never too far from a yummy family dinner. This recipe uses basic ingredients and a straight forward cooking method to keep things easy even if you’re making this on a weeknight.

Ingredients in Lentil Soup

To make this soup you’ll need broth (chicken or vegetable), crushed tomatoes, onion, carrot, lentils, garlic, olive oil, and a few pantry spices including salt and dried thyme. Nothing too unusual! (It’s also pretty delish topped with a little grated Parmesan cheese.)

How to Make Vegetarian Lentil Soup Step-by-Step

Here’s a look at the easy process involved in making this veggie lentil soup.

1. Add the onions, carrot, tomatoes, garlic, broth, thyme, and salt to a blender. Puree smooth.
2. Heat olive oil in a medium pot over medium heat. Stir in the pureed mixture, cover, and bring to a boil.
3. Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, with the lid half on to allow some, but not all steam to escape, for about 25 minutes or until the lentils are soft.
4. Serve topped with Parmesan cheese, if desired.

TIP: If you prefer, you can sautee the veggies in olive oil first, then puree, then add the lentils. This is more of a classic way of making soup and works fine in this recipe too. I like pureeing the veggies first to avoid having to use a blender on super hot liquid, which is often messy and not very safe to do around kids!

Can I make this Vegetarian Lentil Soup without a blender?

Sure thing! Simply skip the first step and stir in the onions, carrots, garlic, thyme, and salt to the olive oil. Cook for about 5 minutes, then add the tomatoes, broth and lentils. And continue on with the recipe.

How long can I store leftovers of this Lentil Soup?

This soup is delicious when it’s just made, but it tastes pretty great leftover, too. It does thicken up as it chills though, so you may want to add more broth when reheating. Store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge or on the defrost setting in the microwave.

What’s the best way to serve soup to my toddler?

If your toddler is still learning to like soup, start with a small serving to avoid overwhelming them with a new food. And you can give them something to dip into the soup, like crackers or corn bread muffins. Or even puree it smooth and serve it in a reusable pouch.

I’d love to hear what your family thinks of this recipe if you make it so please comment below with feedback!

Lentil Soup with Veggies

★★★★★ 5 from 1 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: Serves 4-6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

By pureeing the veggies into the broth ahead of time, you can create a super flavorful base and avoid any kid-pickiness over tiny bits of onion in the soup! I like pureeing the veggies first to avoid having to use a blender on super hot liquid, which is often messy and not very safe to do around kids. See the Notes at the bottom of the recipe for variations.

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Ingredients

• 2 cups onion, diced
• 2 cups carrot, diced
• 1 cup crushed tomatoes
• 2–3 cloves garlic
• 1 quart vegetable or chicken stock, reduced sodium
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 bay leaf (optional)
• 1 1/2 cups lentils
• Parmesan, optional

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Instructions

1. Add the onions, carrot, tomatoes, garlic, broth, thyme, and salt to a blender. Puree smooth.
2. Heat olive oil in a medium pot over medium heat. Stir in the pureed mixture, cover, and bring to a boil.
3. Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, with the lid half on to allow some, but not all steam to escape, for about 25 minutes or until the lentils are soft.
4. Serve topped with Parmesan cheese, if desired.

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Notes

Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.

To make this without a blender: Simply skip the first step and stir in the onions, carrots, garlic, thyme, and salt to the olive oil. Cook for about 5 minutes, then add the tomatoes, broth and lentils. And continue on with the recipe.

If you prefer, you can sautee the veggies in olive oil first, then puree them with an immersion blender or in a regular blender. Return them to the pot (if using a regular blender), then add the lentils. That is more of a more of a classic way of making soup and works fine in this recipe too.

3695.5 g199.8 mg10.5 g4 g49.2 g8.5 g23.4 g12.5 mg

Filder Under:Baby Food, Dinner, Egg-Free, Gluten-Free, Vegetarian