Lentil Vegetable Soup Recipe

Name: Lentil Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, finely chopped; 3 cloves garlic, pressed or minced; 1 cup dried brown lentils; 4 cups reduced-sodium fat-free chicken broth; 1 bay leaf; ¼ teaspoon ground black pepper; 2 large celery ribs, chopped; 1 cup chopped cabbage; 1 large carrot, chopped; 2 plum tomatoes, peeled and chopped; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar

Servings: persons

1 tablespoon extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, pressed or minced
1 cup dried brown lentils
4 cups reduced-sodium fat-free chicken broth
1 bay leaf
¼ teaspoon ground black pepper
2 large celery ribs, chopped
1 cup chopped cabbage
1 large carrot, chopped
2 plum tomatoes, peeled and chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar

1
Heat the oil in a large pot or dutch oven over medium heat.
2
Add the onion and garlic.
3
Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
4
Add the lentils, broth, bay leaf, and pepper.
5
Stir to mix well.
6
Bring to a boil.
7
Reduce the heat to low.
8
Cover and cook for 40 to 45 minutes, or until the lentils are tender.
9
Pour half of the mixture into a bowl and set aside.
10
Pour the remaining mixture into a blender or food processor.
11
Blend or process until smooth.
12
Return the puree to the pot.
13
Add the celery, cabbage, and carrot.
14
Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
15
Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
16
Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
17
Remove and discard the bay leaf.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 onion, finely chopped, 3 cloves garlic, pressed or minced, 1 cup dried brown lentils, and more.

Yes, Lentil Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions