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Vegetable lentil soup in a black bowl.
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Vegetable lentil soup

Vegetable lentil soup is a hearty vegan lentil soup loaded with a lot of vegetables, making it a great option for a healthy lunch or dinner too. Depending on the availability, you can use different seasonal vegetables to make this one-pot soup, it always tastes amazing.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Calories 220kcal
Author Vandana Chauhan

Equipment

  • 1 Large cooking pot

Ingredients

  • 1 cup green lentils
  • 1 medium sized yelllow onion finely chopped
  • 4-5 large garlic cloves minced
  • 1 large tomato finely chopped
  • 1 stalk of celery roughly chopped
  • 1 medium sized carrot roughly chopped
  • 1 cup broccoli florets cut into bite size pieces
  • 1 cup cauliflower florets cut into bite size pieces
  • ½ cup green peas fresh or frozen
  • ½ cup French beans fresh or frozen
  • 3-4 tablespoons lemon juice adjust to taste
  • A handful of fresh cilantro roughly chopped
  • 7 cups vegetable stock or as required to get the desired consistency of the soup
  • 1-2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Crushed black pepper to taste
  • Salt to taste
  • 1 tablespoon olive oil

Instructions

  • Heat oil in cooking pot.
  • Add chopped onion and celery. Saute for 3-4 minutes or until the onion turns translucent.
  • Add minced garlic and saute for a few seconds.
  • Add dried basil, oregano, black pepper, and bay leaf. Saute for another few seconds.
  • Next, add chopped tomatoes and salt. Cook tomatoes for 2-3 minutes.
  • When the tomatoes are cooked, add rinsed lentils and saute them for around 1-2 minutes.
  • Add vegetable stock. Mix everything and cover the pot. Cook for around 15 minutes.
  • Add chopped carrot, green beans, peas, broccoli, and cauliflower florets. Mix and cook for another 15 minutes or until the vegetables are cooked but still crunchy.
  • Add lemon juice and roughly chopped cilantro. Serve hot.

Video

Notes

  1. Feel free to use vegetables of your choice in this recipe.
  2. Instead of green lentils, brown or red lentils can also be used. The cooking time will change depending on the lentils that you are using.
  3. Don't make very small pieces of the vegetables otherwise, they will turn mushy very easily.
  4. To add some heat to the soup, use chili flakes or roughly chopped chili peppers.
  5. Remove the bay leaf before serving the soup.
  6. You may add spices and seasonings of your choice to flavor this soup.
  7. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1343mg | Potassium: 671mg | Fiber: 15g | Sugar: 7g | Vitamin A: 3273IU | Vitamin C: 43mg | Calcium: 65mg | Iron: 4mg