Try this healthy and easy lentil vegetable soup recipe – it’s super comforting, simple and nourishing!
There’s something so comforting about a bowl of hearty vegetable soup on a rainy day! Made with dried lentils, simple vegetables, herbs and spices, this lentil soup right here is such a tasty recipe for lentils and it is ready in no time.
Easy Lentil Soup With Vegetables
It’s been progressively getting colder over here and I’ve been making more and more soups every other day. I’d make a batch, eat it for lunch and dinner and then for lunch the next day, then it’s time to make some more soup. I don’t really have a vegetable soup recipe on the blog, so when I made this one the other day, I thought to myself: Why not record it?
And I did and I present to you, a super easy lentil vegetable soup that you never thought you’d make. Lentils, cabbage, mushrooms – they all meet in this non-traditional soup and taste delicious together. Who knew?
Lentil Vegetable Soup Ingredients
Lentils. To make this vegetable lentil soup you can use brown, green or even red lentils that are dried. Just keep in mind that the texture may vary as red lentils cook faster and have a more creamy consistency when cooked.
Vegetables. I’ve been trying to up my vegetable intake and this lentil soup recipe is so great for this! I used up some of my cabbage, broccoli, carrots, mushrooms, onion, tomato, red pepper, kale…You basically can use anything you have to make a filling vegetable soup like this one.
Herbs and Spices. Dried mint, grated ginger, garlic, crushed red pepper, and fresh parsley were some of the things I added to make the soup spicier and more flavorful. Feel free to add whatever herbs and spices you usually enjoy!
Oil, water and salt. To make the entire thing a soup! I usually make my soups from scratch, so I use water and salt for the broth, but you can also use vegetable stock if you have some. You will most likely need to add less salt if you do so.
How To Make Lentil Vegetable Soup
In order to make this lentil vegetable soup, a few hours or the night before you start cooking I recommend soaking your lentils. Soaking legumes for a few hours will help them cook faster and will remove some of the antinutrients.
The next thing you do when it’s time to make the soup is washing and cutting or grating the vegetables. Chop the cabbage, broccoli, onion, scallions, kale, parsley and mushroom. Grate the carrot, red bell pepper, tomato and ginger. Peel and mince the garlic.
Heat a cooking pot, add some olive oil to it, and two garlic cloves and the onion to saute for a minute. Add in the grated vegetables – tomato, red pepper, carrot and ginger.
Rinse and drain the soaked lentils, then add them to the cooking pot with a good amount of salt, the crushed red pepper, dried mint, the cabbage and the water. Cover the pot with a lid, bring the lentil soup to a boil, then reduce heat and let the lentils cook for about 15 minutes or until tender.
Add in the broccoli, kale, scallions and mushrooms, then adjuts for salt and water if needed. Cook for about 3-4 more minutes and turn the heat off.
Serve with a generous amount of thinly chopped parsley and some black pepper.
You’ll Love This Easy Lentil Vegetable Soup
- easy to make
How To Store
If you have more soup than you can eat in one sitting, then you can safely store it in the fridge for a few days. To do so, let it cool off and transfer it using a ladle to an airtight container. Close the container and place it in the fridge for up to 3-4 days. When you want to have some soup – just reheat on the stove or in the microwave.
MOre Healthy Soup Recipes:
I truly hope you enjoy this simple soup with lentils and vegetables when you make it! If you’re in the mood for more vegetable soups, check out these recipes as well:
- ⅔ cup lentils, soaked
- ½ onion, chopped
- 2 scallions, chopped
- 1 bunch parsley, thinly chopped
- 1 cup kale, chopped
- ½ cup cabbage, chopped
- ⅔ cup broccoli, chopped
- 1 tsp crushed red pepper
- 1 grated tomato
- 1 grated red pepper
- 1 grated carrot
- 1 tbsp grated ginger
- 1 tsp mint, dried
- 3 garlic cloves, minced
- 3 cups water
- salt and black pepper
- 2 tbsp olive oil
- 1 mushroom, chopped
- Saute the garlic and onion with olive oil and add the grated pepper, tomato, ginger and carrot.
- Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender.
- Add in the broccoli, kale, scallions and mushrooms. Cook for 3-4 more minutes, and adjust for salt and water if needed
- Turn the heat off and sprinkle the chopped parsley and black pepper if desired.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 209Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 251mgCarbohydrates 26gFiber 9gSugar 7gProtein 8g