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bowl of vegetarian lentil soup.
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Favorite Vegetarian Lentil Soup

With a quick method and a variety of vegetables packed into the soup, this vegetarian Lentil Soup is a perfect weeknight family dinner—especially when you're craving comfort food.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Calories 206kcal

Ingredients

  • 2 cups onion (finely chopped)
  • 2 cups carrot (finely chopped; or try sweet potato)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 1 quart reduced-sodium chicken stock (or vegetable broth)
  • 1 teaspoon dried thyme
  • 1 bay leaf (optional)
  • ½ teaspoon salt
  • cups dry brown lentils
  • Parmesan, freshly minced parsley, cracked black pepper, additional salt to taste (optional to top)

Instructions

  • Prep the vegetables. (Alternatively, you can roughly chop them and grind them in a food processor.)
  • Heat olive oil in a medium pot over medium heat. And the onion, carrots, and garlic. Stir to coat with oil, and cook for about 6 minutes or until just starting to soften.
  • Add the tomatoes, broth, thyme, salt, and bay leaf. Stir, then cover, and bring to a boil.
  • Remove cover, reduce heat to a simmer, and stir in the lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
  • (If the time has elapsed and the lentils are not yet fully softened, continue cooking and add a cup of water if needed.)
  • Serve topped with additional toppings, if desired.

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.
  • Puree the soup for babies or if you prefer a smoother soup consistency.
  • Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 445mg | Potassium: 864mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7007IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg