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–+ servings
A close-up of a bowl of lentil vegetable soup, showcasing lentils, carrots, potatoes, and tomatoes, perfect for meal prep.

Lentil Vegetable Soup

A hearty and nutritious lentil and vegetable soup, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Brown or green lentils rinsed
  • 6 cups Vegetable broth
  • 1 can Diced tomatoes 14.5 ounce, undrained
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • Salt to taste Salt
  • Black pepper to taste Black pepper
Vegetables
  • 2 medium Carrots chopped
  • 2 stalks Celery chopped
  • 1 cup Chopped spinach or kale

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, and rosemary.
  4. Bring the soup to a boil, then reduce heat and simmer, covered, for 30 minutes, or until lentils are tender.
  5. Add the chopped carrots and celery to the pot. Continue to simmer for another 15 minutes, or until vegetables are tender.
  6. Stir in the chopped spinach or kale and cook until wilted, about 2-3 minutes.
  7. Season the soup with salt and black pepper to taste.
  8. Serve hot or let cool completely before portioning into meal prep containers.

Notes

This soup stores well in the refrigerator for up to 4-5 days and can also be frozen for longer storage. Reheat gently on the stovetop or in the microwave.

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