Lentil Vegetable Soup Recipe
Lisa Grant | Jersey Girl CooksLentil Vegetable Soup is filled with healthy ingredients. If you need an easy vegan meal idea, this soup can serve as the main course, side dish or an appetizer!
The minute a chill hits the air, I am in the kitchen making soup.
There is nothing more comforting than a pot of soup simmering on the stove with a loaf of bread or biscuits baking in the oven.
While I would love this to happen all the time, the reality is that I usually don’t have time to bake bread or keep a pot of soup simmering on the stove for hours.
But I can make soup especially if it’s an easy recipe like this Lentil Vegetable Soup.
Total cooking and prep time for this meal is under 35 minutes. Thanks to frozen vegetables and a can of fire roasted tomatoes, this soup is as easy as pie.
And actually, I prefer to make it over pie, even though I love pumpkin or apple pie if someone else is making it for me.
Don’t sweat it either or you do not bake your own bread. There are plenty of loaves at the grocery store or bakery just waiting for you to take them home.
But please make sure to use red lentils in this recipe if you want your soup to cook quickly. Green and yellow lentils can be used but you will need some extra cooking time added to make this soup.
If you prefer not including a vegan meal in your diet, this soup would be great with some shredded cooked chicken or pre-cooked smoked sausage added at the end of cooking.
A bowl of this would also be a great way to start off a healthy dinner. I always make a double batch because a warm bowl of soup is perfect heated in the microwave for lunch.
If you are into soup season like I am then you will want to make soup several times a week. Try my unique recipes for Cabbage and Beef Soup or Miso Shrimp Soup with Ramen.
To me, all soups are delicious and great comfort food. Enjoy!
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Lentil Vegetable Soup Recipe
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Ingredients
- 32 ounces Vegetable Broth
- 1 14.5 ounce can Fire Roasted Diced Tomatoes
- 12 ounces Frozen Mixed Vegetables, (1 package)
- 1 cup Red Lentils, (dried)
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
Directions
- In a medium size soup pot, add vegetable broth and tomatoes on medium high heat. Cook for about 5 minutes or until mixture comes to a boil.
- Add frozen veggies, lentils, cumin powder and garlic powder. Cook for a few minutes or until mixture comes to a simmer.
- Reduce heat to medium and cover the pot with a lid. Cook for about 15 more minutes or until veggies and lentils are tender.
- Season with salt and pepper to taste before serving in bowls.
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- Author:
- Lisa Grant
- Recipe Yields:
- 4 servings
- Prep Time:
- Cook Time:
- Total Time:
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Published:
Author: Lisa Grant
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Nutrition Facts
Amount Per Serving
