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With a quick method and a variety of vegetables packed into the broth, this vegetarian Lentil Soup is a perfect weeknight family dinner—especially when you’re craving comfort food!
Vegetarian Lentil Soup
I know first hand that many toddlers don’t love eating bowls filled with a mix of ingredients, so I like to make my lentil soup with a range of veggies blended right into the broth—yet let the texture and shape of the lentils shine through.
This cuts down on potential irritation of finding a rogue piece of onion and just makes for a pleasing texture in this vegetarian soup.
Lentils are quick to cook, fiber, full of vegetarian protein, and pack a decent amount of iron. They are also incredibly inexpensive, so having a package in the pantry is a great way to ensure that you are never too far from a yummy family dinner.
This easy Lentil Soup recipe uses basic ingredients and a straight forward cooking method to keep things easy even if you’re making this on a weeknight.
Ingredients You Need
To make this soup you’ll need:
- Reduced-sodium broth: Chicken or vegetable
- Crushed tomatoes
- Onion: I use yellow onions here, but white would work too.
- Carrots
- Brown lentils: Green lentils will also work similarly. (Do not use red lentils here.)
- Garlic
- Olive oil
And a few pantry spices including salt and dried thyme. Nothing too unusual! (It’s also pretty delish topped with a little grated Parmesan cheese.)
Step-by-Step Instructions
Here’s a look at the easy process involved in making this veggie lentil soup. Scroll down to the bottom of this post for the full information.
- Add the onions, carrot, garlic, thyme, and salt to a blender or food processor.
- Grind to chop finely.
- Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook until just starting to soften.
- Add the tomatoes and broth, cover, and bring to a boil.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, and simmer until the lentils are soft.
- Serve topped with Parmesan cheese, if desired.
TIP: You can use butter instead of olive oil if you prefer.
Can I make this Vegetarian Lentil Soup without a blender?
Sure thing! Simply roughly chop them and proceed with the recipe.
How long can I store leftovers of this Lentil Soup?
This soup is delicious when it’s just made, but it tastes pretty great leftover, too. It does thicken up as it chills though, so you may want to add more broth when reheating.
Store it in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge or on the defrost setting in the microwave.
What’s the best way to serve soup to my toddler?
If your toddler is still learning to like soup, start with a small serving to avoid overwhelming them with a new food. And you can give them something to dip into the soup, like crackers or corn bread muffins.
You can even puree it completely smooth and serve it in a reusable pouch.
Best Tips for Success
- Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
- To make this without a food processor: Simply finely chop the veggies and proceed with the recipe.
- You can also chop the veggies with a knife, then puree the finished soup for a smoother option.
- Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.
- You may also like Easy Chicken Soup, Extra-Veggie Minestrone Soup, Alphabet Soup, and my go-to Soups for Kids.
I’d love to hear what your family thinks of this recipe if you make it so please comment below with feedback!
This post was first published May 2018.
Lentil Soup with Veggies
I like our lentil soup with the veggies pretty blended in, which is why I chop them finely in a blender or food processor. You can also just chop them with a knife. (Recipe updated August 2020 to saute the veggies before simmering to ensure that there’s no raw onion flavor.)
Ingredients
- 2 cups onion (roughly diced)
- 2 cups carrot (roughly diced)
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup crushed tomatoes
- 1 quart reduced-sodium vegetable stock (or chicken stock)
- 1 bay leaf (optional)
- 1 1/2 cups dry brown lentils
- Parmesan (optional)
Instructions
-
Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
-
Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
-
Add the tomatoes and broth, cover, and bring to a boil.
-
Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
-
Serve topped with Parmesan cheese, if desired.
Notes
- Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
- To make this without a food processor: Simply finely chop the veggies and proceed with the recipe.
- You can also chop the veggies with a knife, then puree the finished soup for a smoother option.
- Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.
Nutrition
Calories: 321kcalCarbohydrates: 47gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 507mgPotassium: 962mgFiber: 18gSugar: 10gVitamin A: 7247IUVitamin C: 13mgCalcium: 77mgIron: 5mg
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