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Lentil and Vegetable Soup

Lentil and Vegetable Soup

I love fall cooking. Cold nights equal warm soups and fuzzy blankets. This is one of my favorite soups to make. This is the original, but I changed it a lot. Besides it being healthy, it just tastes SO GOOD. The lentils really melt in your mouth and the broth is so satisfying. I’ve already made a batch the other night, but I’m sure I”ll be making this throughout the winter as well.

Lentil and Vegetable Soup
  • 2 tbs extra virgin olive oil
  • 1 medium onion, chopped
  • 4 celery sticks, chopped
  • 3 carrots, peeled and chopped
  • 2 medium zucchini, chopped
  • 1 tbs minced garlic
  • 1½ cups red lentils
  • 14 oz can fire roasted diced tomatoes
  • 8 cups vegetable broth
  • 5-10 fresh thyme sprigs
  • salt and pepper to taste
  • Optional - for a little kick and in my opinion a better soup, add chili flakes and some chili powder.
  1. Heat olive oil and add carrots, onion, celery and zucchini. Cook for 5 min.
  2. Add garlic, salt and pepper. Cook for 5 min.
  3. Add can of diced tomatoes and simmer covered for 8 min. Stirring occasionally
  4. Add in lentils, broth and thyme. Bring to a boil and simmer covered for 30 min.
  5. Enjoy!


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