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close up overhead view of lentil vegetable soup in a bowl with spoon.

Easy Lentil Vegetable Soup


  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This easy vegan lentil vegetable soup is packed with vegetables and cooks in a little over 30 minutes. Perfect for a nutritious, plant-based weeknight dinner or meal prep!


Ingredients

Scale
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 3 celery stalks, diced
  • 1 cup diced carrots
  • 2 cups diced red potatoes (skin on)
  • 1 cup diced zucchini
  • 8 cups vegetable broth
  • 1 tbsp white wine vinegar (optional)
  • 1 1/2 tsp Italian seasoning blend
  • 3/4 cup French green lentils
  • 1 tsp fine grain kosher salt 
  • Pepper to taste
  • 1 small bunch of Swiss chard or kale, roughly chopped
  • ¼ cup fresh parsley, chopped

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 5-7 minutes. 
  2. Add celery, carrots, potatoes and zucchini and continue cooking for 2-3 minutes. Add vegetable broth, vinegar, lentils, Italian seasoning, salt and pepper. 
  3. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, until the potatoes are fork tender. 
  4. Add swiss chard and parsley and continue cooking for 5-10 minutes. Serve hot and enjoy!

Notes

Lentils: French green lentils (also known as Puy lentils) are smaller and firmer than regular brown or green lentils. They're my favorite choice for a brothy soup like this one as they don't turn to mush! 

Italian seasoning blends typically contain oregano, thyme, basil, rosemary and sage. If you don't have a blend, simply add a mix of these dried herbs to the soup. 

Want to make your own vegetable broth? Try this recipe.

We add a dash of white wine vinegar to this soup for acidity, which helps balance everything out and add a bit of brightness. If you don't have any, feel free to use another acid like freshly squeezed lemon juice. 

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.

  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Keywords: Easy Lentil Vegetable Soup

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