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A comforting and hearty one-pot meal, this lentil vegetable soup is brimming with fresh vegetables and earthy flavors. It's a simple, nutritious, and satisfying dish perfect for any day of the week.
Sauté the aromatics
Simmer the soup
Finish and serve
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A comforting and hearty one-pot meal, this lentil vegetable soup is brimming with fresh vegetables and earthy flavors. It's a simple, nutritious, and satisfying dish perfect for any day of the week.
This american recipe takes 60 minutes to prepare and yields 6 servings. At 184.13 calories per serving with 9.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
This recipe is already vegan as written. Ensure you are using olive oil and not butter.
This soup is naturally gluten-free. Serve it as is or with your favorite gluten-free bread.
To boost the protein content, add a cup of cooked quinoa or chickpeas along with the lentils.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat.
Lentils are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of lentils and vegetables provides a significant amount of fiber, promoting digestive health and helping you feel full and satisfied.
Carrots, tomatoes, and celery contribute essential vitamins like Vitamin A and C, which support vision and boost the immune system.
This low-sodium, low-fat soup is rich in potassium from potatoes and lentils, which can help manage blood pressure and support cardiovascular health.
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, and loaded with vitamins and minerals from the fresh vegetables. Using water instead of broth and minimal salt makes it a great low-sodium option.
One cup of this soup contains approximately 180-220 calories, making it a light yet filling meal. The calories come mainly from the lentils and vegetables.
Absolutely! Green lentils hold their shape well, while red or yellow lentils will break down more and create a creamier soup. Adjust cooking time as needed, as red lentils cook faster.
You can store the soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
