Vegetable Lentil Soup is warm, comforting, and healthy. If you love healthy soup recipes, this one is for you. If you’re looking for something that will help you keep eating healthy even when you’re craving heavy comfort foods (whhhyyyy do you do this to us, winter?) then soup is your answer.
Not only is soup a warm, comforting, and satisfying meal, it also helps greatly when life gets busy. I will make huge, double batches of soup so I have quick and easy meals for those times during the week when I don’t have time to do anything more than heat up my food.
I don’t anticipate writing another cookbook anytime soon, but if I ever do, I’d love to write a soup cookbook. I have so much fun creating new soup recipes and I never get sick of eating soup! I will link more of my favorite healthy soup recipes below so you can have inspiration to keep new soups in your rotation all winter long!
I’d also love to know what other soup recipes you’d like to see, so let me know what I can create for you! Either comment here or on Facebook or Instagram.
Vegetable Lentil Soup Ingredients
This Vegetable Lentil soup is a vegan and gluten-free soup that has a good amount of protein. The lentils are also a great source of iron and fiber.
Here’s a peek at what’s inside this nourishing soup recipe, but feel free to make vegetable substitutions according to what you have on hand.
- vegetable broth
- red bell pepper
- Italian seasonings
This soup would be delicious served with this Stuffed Garlic Bread! Who doesn’t love soup with warm bread?Print
Vegetable Lentil Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
This Vegetable Lentil Soup is hearty, healthy, and comforting. Made with Italian spices and tomatoes, it’s a winter staple that is vegan and gluten free.
- 2 tablespoons avocado oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 tablespoon Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large zucchini, quartered length wise and then sliced
- 1 medium red bell diced, large diced
- 2 teaspoons minced garlic
- 1 cup green lentils
- 1 (15 ounce) can Italian spiced diced tomatoes
- 8 cups vegetable broth
- 1/2 cup fresh chopped parsley
- In a large stock pot, heat the oil.
- Add the onion, carrot, celery, seasoning blend, salt, and pepper. Sauté until softened, about 5 minutes.
- Add the zucchini, bell pepper, and garlic and sauté another minute.
- Add the lentils, diced tomatoes with the liquid, and vegetable broth. Bring to a simmer and simmer until the lentils are cooked, about 40 minutes. Stir in the fresh parsley and serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: recipes
- Method: stovetop
- Cuisine: Italian
- Serving Size: ~1 1/2 cup
- Calories: 215
- Sugar: 8.7 grams
- Fat: 5.4 grams
- Saturated Fat: 0.6 grams
- Carbohydrates: 34.2 grams
- Fiber: 6.3 grams
- Protein: 9.5 grams
Keywords: Vegetable Lentil Soup
More Healthy Soup Recipes You’ll Love
Here are some of my favorite healthy soup recipes I love to make and share!
Butternut Squash Soup with Cauliflower
Crockpot Vegan Chili
Instant Pot Vegetable Soup with Beans
Vegan Corn Chowder
Vegan Mushroom Soup
This is amazing thanks for sharing this blog I have become a fan of your blogs now. This blog is so interesting and informative.
Ashley Lovekin says
The soup looks very healthy. Just like The Man Shake, as they provide a broad range of supplements. I have been using it for so long.
Sara Tika says
It’s really very helpful techniques that you mention and it looks delicious too I will cook it for my hubby. Thanks for sharing such a beautiful post. I hope it would be delicious when I cooked it for my hubby 😛
Charlie Jacob says
Lentils are a good choice for people with diabetes
The vegetable lentil soup recipe is NOT an AIP diet,especially during Phase I. The recipe contains several foods from the nightshade group i.e. tomatoes and bell peppers and legumes. All of which contain harmful lectins that triggers an inflammation response in the gut. Lectins are reduced with soaking or cooking but not completely eliminated. Many people with autoimmune conditions are still very sensitive and typically have to eliminate these types of foods in their diet. As a health care professional working with autoimmune patients,I would not recommend this recipe in Phase I or II until all triggers are controlled. I suggest adding a note to recipe to avoid confusion to a newly AIP person
I didn’t call this an AIP diet recipe, nor do I call any of my recipes such, so this is why I don’t include notes for this. Thanks for your feedback.
It’s really tasty and awesome Maryea! I am from Perth and love your recipes. I made this soup 15 days ago. My kids were pushing me to make this soup. So I bought some grocery and the best thing was I got 65% off via local Aussie site https://www.emucoupon.com/codes/food-and-drinks. I remembered I added some purple potatoes, and the flavors were astounding and that lemon juice in there 🙂
suka chu says
The soups you share are delicious and very nutritious. I will regularly follow the next post from you. online jigsaw puzzles