This one-pot vegetable lentil soup is the perfect dish for Fall! Hearty, cheap, and totally customizable, this dish will become one of your weeknight staples.
I love making a huge pot of soup on a Sunday and taking the leftovers for lunch throughout the week. It’s such a cheap way to eat without skimping on nutrients or taste at all! The soup will thicken up quite a bit if kept in the fridge, so I recommend adding a little water or vegetable broth each time it’s reheated.
Ingredients for vegetable lentil soup:
- Olive oil: To make this dish oil-free, substitute with broth or water.
- Yellow onion: I used yellow onion, but any type will do!
- Potatoes: In this recipe I used russet potatoes, peeled and diced.
- Frozen veggies: I used carrots and peas.
- Vegetable broth: You can also use a vegan “chicken” broth.
- Water: If you like, you can also use additional broth instead of water.
- Lentils: I used green lentils, but any type will do!
- Nutritional yeast: This adds extra flavor and nutrition to the soup.
- Turmeric: A little bit goes a long way!
- Cumin: One of my favorite seasonings for soup.
- Salt and pepper: As little or as much as you like!
- Fresh greens: My go-to’s are spinach and kale.
What to serve with this one-pot vegetable lentil soup:
This dish is plenty filling on its own, but I always love to pair soup with grilled cheese, toast, a salad, or crackers. You can also serve it with a side of roasted veggies, biscuits, or cornbread.
This vegetable lentil soup is super simple and uses basic ingredients, but is so delicious and nourishing. I like using a combination of potatoes, peas, and carrots, combined with the lentils and seasonings to create this ultimate comfort dish.
Check out my other soup recipes:
In this soup I use potatoes, carrots, and peas, but you can use any veggies you have on hand! Some other great options are green beans, butternut squash, mushrooms, split peas, celery, mushrooms, leeks, sweet potatoes, tomatoes, or whatever you have in your kitchen!
This vegetable lentil soup is filling, healthy, hearty, cheap, and easy to make! Keep reading for the full recipe.
One-Pot Vegetable Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 2 medium russett potatoes peeled and diced
- 1 10 oz bag frozen peas and carrots or any frozen vegetable
- 1 32 oz carton vegetable broth
- 2 cups water
- 2 cups uncooked lentils rinsed
- 2 tbsp nutritional yeast
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp pepper
- 3 cups fresh greens
Instructions
- Dice the onion and peel/dice the potato.
- Add 1 tbsp of olive oil to a large pot, then add in the diced onion. Cook for about 1 minute, before adding in the potatoes and frozen vegetables. Cook for two minutes, adding a little oil or water if sticking.
- Pour in the broth and water. Then, add the lentils, nutritional yeast, cumin, turmeric, salt, and pepper. Stir to combine, then turn the heat to medium-high to bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook for 30 minutes, stopping to stir every 10 minutes to make sure no ingredients are sticking to the pot. If the soup is too thick, add more water, ½ cup at a time.
- Add in the greens and cook for an additional 5 minutes. Taste and adjust seasonings as needed. Serve hot with bread, sandwiches, salad, or crackers.
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