Veggie Lentil Soup

Sometimes I just need a good veggie soup in my system! This recipe is gluten-free and can be made vegan by using vegetable broth. Keep this recipe simple, inexpensive, & quick by just using carrots and celery for your veggies.

Lentils are a healthy and natural meat substitute. They’re high in protein, iron, and magnesium. They are also rich in nutrients, have a hearty texture, and best of all … they’re cheap! Take a minute to google the benefits of lentils and I believe you’ll want to make them a part of your diet.

Veggie Lentil Soup

This recipe makes enough soup for 12-ish people … it feeds my family dinner plus leaves enough leftovers for lunch the next day. But the recipe can easily be cut in half for a smaller crowd. If you want the soup to have more of a creamy texture, purée some of the soup before serving. Our family enjoys this soup year round {even when it’s super hot outside} because it’s a hearty, healthy meal!

I like a lot of lemon juice to add yummy tang to the soup. Start with the juice of lemon and add more, if desired.


  • 1/2 cup extra-virgin olive oil
  • 1 onion, diced
  • 4-6 large carrots, chopped
  • 4-6 ribs of celery, chopped {or you can use spinach, kale, zucchini, sweet potato, &/or other veggies that you love}
  • 8 garlic cloves, minced
  • 4 teaspoons cumin
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 28-30 oz canned,diced or crushed tomatoes
  • 1 lb or 2 cups dried lentils {green or brown}, rinsed
  • 8-12 cups chicken or vegetable broth, depending on how thick you like your soup
  • 4 cups water
  • salt & fresh ground pepper, to taste
  • couple of pinches of red pepper flakes
  • juice from 1-2 lemons {or more! at least 2 grocery store-size lemons}


  1. In a large pot or Dutch oven, heat the oil. Once the oil is hot, add the diced onion, carrots, and veggies (if you are using spinach or kale, do not add at this point) and cook, stirring often, until the veggies have softened and the onion is translucent.
  2. Add the garlic and seasonings. Stir to combine & cook for about 1 minute & then add the canned tomatoes.
  3. Add the lentils, broth, water, salt, pepper, and red pepper flakes. Bring the soup to a boil. Cover the pot with a lid and reduce the temperature to allow a gentle simmer. Cook for 30 minutes, or until the lentils are soft.
  4. If you want to blend a portion of the soup to make a more creamy texture, put a couple cups of soup onto a Vitamix or similar blender. You can also just use an immersion blender directly in the pot of soup and just blend for 30 seconds, or until you reach the creaminess you desire.
  5. If using, add in any leafy greens and cook for about 5 minutes, or until they have softened.
  6. Remove the pot from the heat & add the lemon juice.
  7. Taste the soup and add more salt, pepper, &/or lemon juice to your liking.
  8. Serve hot & store leftovers in an air-tight container in the refrigerator.

Published by Sunny Farmhouse

Bittersweet chocolate, pizza, and veggie lover! ||Healthy life enthusiast || ||Agriscaper || Gilbert AZ || 9b || Wife & Mama to 3 girls & 2 boys ||

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