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lentil soup with veggies

Lentil Soup with Veggies

Amy Palanjian
I like our lentil soup with the veggies pretty blended in, which is why I chop them finely in a blender or food processor. You can also just chop them with a knife. (Recipe updated August 2020 to saute the veggies before simmering to ensure that there's no raw onion flavor.)
4.58 from 7 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 6
Calories 321 kcal

Ingredients
 
 

  • 2 cups onion (roughly diced)
  • 2 cups carrot (roughly diced)
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 1 quart reduced-sodium vegetable stock (or chicken stock)
  • 1 bay leaf (optional)
  • 1 1/2 cups dry brown lentils
  • Parmesan (optional)

Instructions
 

  • Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
  • Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
  • Add the tomatoes and broth, cover, and bring to a boil.
  • Remove cover, reduce heat to a simmer, and stir in the bay leaf and 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
  • Serve topped with Parmesan cheese, 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.
  • To make this without a food processor: Simply finely chop the veggies and proceed with the recipe.
  • You can also chop the veggies with a knife, then puree the finished soup for a smoother option.
  • Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.

Nutrition

Calories: 321kcalCarbohydrates: 47gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 507mgPotassium: 962mgFiber: 18gSugar: 10gVitamin A: 7247IUVitamin C: 13mgCalcium: 77mgIron: 5mg
Keyword lentil soup
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