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This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really small. And, like most of the soups I make, if you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient.

From drmcdougall.com

Ingredients

  • 2 small onions, finely chopped
  • 2 carrots, finely chopped
  • 6 small white potatoes, finely chopped
  • 1 16-ounce bag brown lentils
  • 1 15.5-ounce can fire roasted tomatoes, diced
  • 8 cups vegetable broth or water
  • 1-2 cups finely chopped spinach
  • salt and pepper to taste

Instructions

  1. Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

Comments (73)

(4.7 from 30 votes)
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Vlp882 weeks ago
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can you cook it any faster? instant pot?

Suzanne3 weeks ago
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I’ve made this soup many times as its so easy, delicious, healthy and filling! I’ve never added extra spices etc. and I still think it tastes great. It makes a big pot that lasts all week for my lunches. Thank you for the great recipie!

Lisette1 month ago
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Yummy thank you

Paula A2 months ago
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Great soup! I added a clove of garlic and thyme and garlic powder plus some pepper flakes. It’d be great without that, I’m sure but I love those flavors with stew so it was lovely. Thanks for a wonderful and healthy stew!

Fatima de Gagne2 months ago
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What does it mean in the instructions in a recipe when it is Mentioned in brackets through a vegetable or a spice. For example, (through carrots) or (through cinnamon)

TMD2 months ago
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When they say, “put the first five ingredients in the pan (through carrots)”, add everything listed until you add the carrots then stop adding things until instructed to add the next ingredients.

Carol S3 months ago
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Absolutely, DELICIOUS!!! I added minced garlic, chopped carrots tops (since I bought a fresh bunch and they’re good for you), celery and red pepper flakes. I will definitely make this again.

Sherry E3 months ago
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Haven’t tried the recipe yet. Would like nutrition information because I’m a diabetic.

Beryl M Mitchell4 months ago
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Hi, I’m trying to follow a vegan diet, but struggling at the moment. Vegan burgers that I purchase taste dire, and I’m throwing away a lot of food. Today I made this lentil soup and didn’t like the finished results. The earthy taste of the lentils over rode the rest of the soup. I would love to discover half a dozen recipes that I truly enjoy but am unable to find anything. I do enjoy a baked potato with a good salad, but add vegan butter to the potato which isn’t recommended, and I can’t live on salads alone.

Vlp882 weeks ago
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I just want to encourage you to keep trying. Tastebuds go through a changing process switching from an American diet to a plant based whole foods diet. It is not uncommon to find things to be bland at first but that quickly changes and foods’ natural flavors really stand out after that!!

Tabitha A.8 months ago
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As others have commented, definitely bland and needed spices. I added fresh thyme, sage, white cooking wine and garlic and also omitted the spinach. I definitely did not cook it for 2 hours as I didn’t have that much time. I just brought it to a boil and kept it on a low simmer for about 45-60 minutes and that was more than enough time!

Benita Griggs8 months ago
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How many calories in this recipe

Ginny8 months ago
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I also used Better than Bouillon, added a little dried thyme and a bay leaf. Nothing else needed. This soup is delicious! Will definitely make again.

Jane9 months ago
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I thought this recipe seemed bland and lacked spices, so I added garlic, paprika, salt and pepper. I also used Rotel tomatoes instead of fire roasted. It was still bland. So I added some salsa and lime juice. I still think it’s kind of bland. I don’t think I’ll make it again.

Dee9 months ago
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Is the spinach baby spinach or silverbeet?

Stephanie9 months ago
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I thought this was an instant pot recipe because it said cook on low. But that definitely did not get the soup done. Can you specify that it is cooked on the stove in a pot?

Jill9 months ago
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Hi how long would this be cooked for in the Instant Pot?
Thanks!

Jen1 month ago
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Instant pot recipes are generally 1/3 of the time as it would take to cook on the stove.

Audrey Gerrard9 months ago
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Have just got recipe and cant wait to cook this soup. Sounds delicious!

Paula10 months ago
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The picture has corn, but not listed as an ingredient!

Monica4 months ago
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Made this tonight. I prefer more flavor and added 1 clove garlic, 1 teaspoon cumin, 1/2 teaspoon curry powder, 1/2 teaspoon cayenne pepper, 1 teaspoon turmeric powder, 1/2 teaspoon coriander. Delicious! It was more of a stew with that much lentils. Next time I will reduce to 1 cup lentils.

Bettyanne9 months ago
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Actually, those are the lentils. But, you gave me the idea to also add some corn. 🙂

Luanne O10 months ago
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Delicious, satisfying soup. Thank you.

Sandy9 months ago
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Not corn its lentils in the picture

Rebekah Welch10 months ago
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Delicious! I’ve made this a couple times. I like to double the spinach and use organic vegetable broth.

Nancy Flynn10 months ago
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I made this soup this afternoon. I added more carrots, additional celery & garlic too. I seasoned it with lots of freshly ground black pepper. It’s delicious and super healthy too

Shah rukh khan11 months ago
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agreed sheila

Sheila ki Jawani11 months ago
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beautiful soup

Jessica Mahon1 year ago
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This just might be my favorite so far if the soup!!!! I have loved each and everyone but this to me YUM SO easy! Cheap !!! Delicious!!!!

Barb Noon1 year ago
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It’s such a beautiful soup! I wasn’t sure whether to drain or rinse the diced fire-roasted tomatoes, but there wasn’t much juice anyway, so it probably is okay either way. I drained them.
I’m giving some of it to a friend whose mother-in-law just died, and then my friend got sick. These veggies will bring her back to health!

Deb1 year ago
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Do the potatoes get mushy from cooking for 2 hours? I’m thinking I’m going to add them 20 minutes before it’s done just in case.

Deb1 year ago
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Can I sub split green peas for the lentils in the veggie soup recipe?

Michelle1 year ago
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You absolutely can. Just allow more cooking time, as split peas need more time than lentils

Cindy Corgan1 year ago
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I tried this recipe last night after reading the comments/reviews. This did not disappoint! I loved the taste and it was super easy! I added about 3/4 of a tablespoon of chopped fennel and extra garlic for my liking. I will definitely try this again.

Jaimie1 year ago
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Is this made in the crockpot?

Megan1 year ago
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A regular at our house!

Diana1 year ago
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Seems like a good base recipe! I’m Italian and lentils are a staple for us. I will be adding more spices here, such as garlic and Italian seasonings, maybe even some crushed fennel seeds and a bay leaf, along with diced celery. This can also work well in the crockpot if the onions, carrots and celery are sautéed ahead of time. Looking forward to trying the recipe!

Diane8 months ago
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How was it with the added seasonings you mentioned?

Jenn1 year ago
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If the potatoes and onions are fineky chopped, can I substitue one large onion and 2 large potatoes…or maybe imperic measurments would be more approoriate?

Martha Waltien1 year ago
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We make lentil soup using about 10 well chopped vegetables. Two ingredients that seem to make a big difference are cut fresh green beans and sliced Shiitake mushrooms. Also, zucchini is an excellent vegetable to use in part because it goes so well with tomato sauce.

jan1 year ago
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the photo shows corn in the soup but not in the recipe..

Patricia1 year ago
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I thought it was corn too but it’s the lentils.

Teresa Lagoski1 year ago
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Great simple recipe! From experience, one really wants to sauté the onions first as they can be crunchy and not as flavorful if not. And a pinch of almost any garden herbs would add much to this, summer savory especially.

Beth Wallace1 year ago
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I recommend sauteeing your onions and carrots in some water or stock before adding the tomatoes.

Clifford1 year ago
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I have broccoli , cauliflower, and half pound of Brussel sprouts to throw into this soup too…. should work..??

Kathy1 year ago
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Absolutely delicious.
Stir often to prevent lentils from sticking to bottom.

shannon thibodeaux1 year ago
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I would like to try this

Hindy Pearson1 year ago
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I can’t get fire roasted tomatoes where I live. Would it still be good if I just used a regular can of tomatoes?

AG1 year ago
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Yes!

Henrietta Aline Wolf1 year ago
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What’s a good brand of vegetable broth?

Donna1 year ago
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I use “Better than Bouillion” vegetable base. It’s concentrated so you just use a couple tablespoons with water.

Linda L1 year ago
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I use Pacific brand soup…low sodium, organic. It comes as vegetable, beef or chicken, 32 oz container. I use it whenever water is called for a base. Adds so much flavor.

Pam1 year ago
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This is such an easy soup to prepare, and it’s hearty and delicious! I make it often in the fall and winter. I use Pacific Foods Organic Vegetable Broth – Low Sodium.

Sue Neild1 year ago
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I agree with the majority. Excellent, hearty soup. I added garlic and did it in my instant pot as someone else mentioned so it was complete in under 30 minutes. Shared it with friends and family and they all loved it. Thanks for the recipe.

Tess Atkin1 year ago
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Hi Sue, how long did you pressure cook for and was it a QR? Thanks.

chassie bousman1 year ago
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What are the calories and nutrition facts for this soup?

Gwenda Bowman1 year ago
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Love this

Gwenda Bowman1 year ago
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Would love more recipes

Jessica1 year ago
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I loved this! Next time I’ll add another can of tomatoes and a ton of ground thyme, but that’s just personal preference!

LT1 year ago
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Serve over mashed potatoes! So delicious and savory!

Kaka1 year ago
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Oven cook or stove top?

LT1 year ago
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I do stove top!

Caroline Krastev1 year ago
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So delicious! My husband wants me to make this every week! Simple and hearty to eat as a meal.

Tammy1 year ago
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Soup

Susannah1 year ago
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Love this simple recipe!!! I have been making this for a long time…especially tonight as it’s getting very cold in the northeast!

Pam V1 year ago
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Excellent soup!!!! So simple to make. Cut up vegetables throw in pot then cook. Doesn’t get any easier than that. Tasted great. I did not add any salt, pepper or any other seasoning, and it tasted great. Would HIGHLY recommend.

Chris S.1 year ago
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This is great as is, or as a base to experiment with. I just made a batch with the addition of garlic, celery, Italian seasoning blend, and smoked paprika. I cooked it under pressure for 15 minutes in the Instant Pot, followed by a 10 minute natural pressure release. I make this, (with variations), regularly.

Janice9 months ago
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Thanks so much. I was wondering about cooking time for instant pot.

Cheryl REEVES2 years ago
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For Carrie!

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A quick and easy lentil vegetable soup recipe that wows kids and adults alike.

Lentil Vegetable Soup

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Headshot of Heather McDougall, director of the McDougall Program
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Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.

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