Lentil Vegetable Soup Recipe

Lisa Grant | Jersey Girl Cooks Updated

Lentil 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.

Lentil Vegetable Soup Photo

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.

Lentil Vegetable Soup Picture

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.

Lentil Vegetable Soup Image

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

    4 Servings


  • 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


  1. 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.
  2. Add frozen veggies, lentils, cumin powder and garlic powder. Cook for a few minutes or until mixture comes to a simmer.
  3. Reduce heat to medium and cover the pot with a lid. Cook for about 15 more minutes or until veggies and lentils are tender.
  4. Season with salt and pepper to taste before serving in bowls.



Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 0
Calories 258

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 74mg
Total Carbohydrate 38g
  Dietary Fiber 11g
  Sugars 8g
Protein 15g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.