Lentil Vegetable Soup

FORKS OVER KNIVES(5)
Jessica: "Amazing and easy. Definitely needs more seasoning…" Read More
9Ingredients
2Hours
480Calories

Ingredients

US|METRIC
  • 2 onions (small, finely chopped)
  • 2 carrots (finely chopped)
  • 6 potatoes (small white, finely chopped)
  • 16 ounces brown lentils
  • 15 1/2 ounces roasted tomatoes (diced)
  • 8 cups vegetable broth (or water)
  • 2 cups spinach (finely chopped)
  • salt
  • pepper
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    NutritionView More

    480Calories
    Sodium63% DV1520mg
    Fat2% DV1g
    Protein51% DV26g
    Carbs32% DV95g
    Fiber124% DV31g
    Calories480Calories from Fat9
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1520mg63%
    Potassium2000mg57%
    Protein26g51%
    Calories from Fat9
    % DAILY VALUE
    Total Carbohydrate95g32%
    Dietary Fiber31g124%
    Sugars9g18%
    Vitamin A110%
    Vitamin C100%
    Calcium10%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Jessica 7 months ago
    Amazing and easy. Definitely needs more seasoning. We used Campbell’s reduced salt veggie broth and pho broth. We also added roasted red peppers and green onions.
    Henry 9 months ago
    Very good recipe but the seasoning was too minimal so I added cumin, a splash of all seasoning, and used Italian flavored canned tomatoes. It was delicious!
    Jodi Williams-Roden 9 months ago
    So flavorful and easy to make
    Janaya Fuller-Evans 10 months ago
    Worked out decently, added cumin and coriander.
    June Wallace a year ago
    This was a great soup and a well written recipe. Take note this recipe makes a LOT of soup, about 16 cups by the time I was done. But it is a sturdy, healthy, flavorful meal. I will just invite a lot of friends over to help me eat it next time
    Risa a year ago
    Really easy to make. I used a pressure cooker for 20 - 35 min. and it turned out pretty good. I think more spices can be added to add more flavour.
    Jillian Brewster a year ago
    excellent soup for these cold winter days.
    Andrea Becsek a year ago
    Also added spinach leaves at the end. :)
    Nancy W. a year ago
    ilove this made and family loved serve. with crusted bread . so good. good winter soup !
    d j. a year ago
    Bland, needed more spices.
    used split yellow peas, doubled the tomatoes, carrots and potatoes, carmelized the onions along with 2 shallots before adding to pot. didnt use spinach. Used mixof red skin and yellow potatoes unpeeled but scrubbed. very good. hearty dish.
    Sterling C. a year ago
    I substituted red lentils (which taste sweeter), skipped the spinach, and blended it. Perfecto.
    Bonnie Carnahan a year ago
    love this, super easy and good
    Kim 2 years ago
    My second time making this recipe. It’s so easy to make and so delicious.
    Renee 2 years ago
    Great !! Love the flavor !
    Great! I added some hot sauce, fresh parsley, and garlic to boost the flavor though.
    David J. 2 years ago
    Filling enough, but I really wish it had more flavor - some extra spices or seasonings would go a long way. If I were to make this again, I might consider adding some meat - shredded chicken or crumbled sausage - or else some Italian seasoning.
    Crystal 2 years ago
    We used green lentils so had to cook it longer and at a higher temperature to develop flavors
    robin c. 2 years ago
    my husband and I both loved this soup . . . it has so much flavor
    Nikki Lewis 3 years ago
    This soup is very yummy .It was really easy to make too. Very tasty soup that was liked by all the family . Added half of a sweet potatoe to add more nutrition. 😛
    Betsy M. 3 years ago
    This is a good recipe to have- I think it's really good for a basic lentil/veg soup. I added garlic, basil, red pepper flakes and oregano. I think I might change some of the veggies up next time for something different as well as different herbs. It would be great with some really good, dark bread, or maybe if the veggies were roasted first, but that takes away from the easy part. Kinda bland as written, but I think it's just a start and you can go from there, like most soups! Also, this makes more like 10 servings.
    Rachels Gmail 3 years ago
    I agree the recipe calls for way to much lentils. I would substitute with just one cup. I added shredded chicken and no tomatoes or black beans. Used chicken, French onion soup, lentils, chopped onion, mixed frozen vegetables. Spices were, fresh garlic, oregano, basil. Used only 5 cups of water(needed more) or way less lentils. Was tasty but cleaned my system.
    Melissa B. 3 years ago
    Very hearty! I used red potatoes because that is what I had on hand. Great soup! We will be making this again.
    Joyce M. 4 years ago
    I followed the instructions with modifications: 1 cup chopped carrots 1 cup chopped onions 3 cups chopped potatoes 1 1/2 cups lentils 3 cups organic vegetable broth 2 cups water 1 cup water added later when I saw it was needed 2 cups spinach 15 oz can stewed tomatoes (don't have fire roasted available) I wish I had not put the potatoes in at the beginning of the simmering process. They were mush after one hour. The recipe called for 8 cups broth/water but says it serves 6. That isn't the case for my household and that is why I cut back on the broth/water and lentils. Really the only big change is when to add the potatoes and I would use only 1 cup lentils. Yes, I will make again with those changes.
    Joanne Pulles 4 years ago
    Great recipe. We used green lentils which held up nicely and added a peppery flavor. I like tomatoes so Iwould likely use two cans. I used Muir Glen Fire Roasted Diced Tomatoes which worked well and served with grilled cheese sandwiches. Nice easy Sunday Supper.
    Pat M. 4 years ago
    It is great. No added fat and delicious flavor. I left out the tomatoes because I am not a big tomato fan.
    Sarah M. 4 years ago
    It was good. I added a little bit of sausage to it. The lentils kind of fell apart and made it a little mushy.
    Catherine M. 4 years ago
    We had this for tea last night and it was delicious. I made a few modifications: I cooked it in the slow cooker for 10 hours on low. I used a 400g tin of tomatoes and a 500ml carton of pasta and reduced the stock/water to 700ml. We forgot to add the spinach at the end. Hubster had leftovers with a couple of dashes of tabasco (pepper sauce) as he likes blow-your-socks-off spicy food. I had mine with a crusty bread roll. Even better, there's enough left over for my lunch tomorrow in the refrigerator. I'll definitely add this to my go-to soup list.
    Patricia B. 4 years ago
    Made this tonight. Sauteed onions & celery. Added andoulie sausage. Instead of spinach, used 2 cups of coleslaw mix and 1 tbs balsamic vinegar. Excellent, hearty soup. Leftovers (plan overs) will be even better.
    Diane B. 4 years ago
    Approximately how much would six potatoes weigh? Does it matter what kind of potato? I will rate this recipe 4 stars even I haven't yet prepared it. Given the ingredients, I would be sure to like it and a rating is necessary to ask my questions.

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