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One-Pot Vegetable Lentil Soup

This one-pot vegetable soup is like a warm hug! Perfect for Fall and Winter, this dish uses lentils, potatoes, carrots, peas, and a few simple seasonings.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6

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.
Keyword vegetable lentil soup