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Lentil Veggie Soup Recipe

5 Comments 26 February 2011

Great (adapted) recipe taken from VegNews Magazine, February 2011 issue. It turned out so well, I just had to share!

2 Tbs olive oil
1 sm. yellow onion
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves
1 cup lentils
1 14oz can diced tomatoes, undrained
1 tsp salt
1/4 tsp black pepper
5 cups vegetable broth
4 cups baby spinach

I added black beans, one potato, a leek, 1/2 a zucchini, extra carrots and a pinch of cayenne pepper.

You could add anything extra veggie along with quinoa, barley, rice or pasta.


Heat olive oil in a pan and add onions, garlic, carrots and celery. Cook for approx five minutes until soft.  Add lentils, tomatoes, salt, pepper & broth.

Bring to a boil, then reduce heat and let simmer for 45 minutes until lentils soften. Taste and adjust seasonings to your liking!

Your Comments

5 Comments so far

  1. Kim says:

    Yum! I just made a soup like this a couple of days ago, except I used kale instead of spinach (I love the way it holds up in soups!) and small shell pasta. Quinoa would be delish!

  2. Christi says:

    Looks yummy – I am going to have to try this recipe for sure. : )

  3. Kimberly says:

    This looks fantastic! Thanks for sharing – we’ve got to try it =D

  4. Cherylyn says:

    This is so good! I’ve made it a few times now, and it’s just as good as a leftover for lunch. Thank you for sharing this; I keep coming back to it!


  1. Pregnancy Update #8: 21 Weeks Down, 19 More To Go | Bring Birth Home - March 1, 2011

    [...] As a matter of fact, what I was doing was so intriguing, my fiance even jumped on board! He’s not claiming full veggie status but consumes at least 80 veg/20 meat. Check out the recipe to this yummy soup I’ve been making a lot of, (easy & quick to cook in big batches!) Lentil Veggie Soup. [...]

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