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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

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

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 (62)

(4.77 from 26 votes)
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Tabitha A.4 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 Griggs4 months ago
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How many calories in this recipe

Ginny4 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.

Jane5 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.

Dee5 months ago
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Is the spinach baby spinach or silverbeet?

Stephanie5 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?

Jill5 months ago
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Hi how long would this be cooked for in the Instant Pot?
Thanks!

Audrey Gerrard5 months ago
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Have just got recipe and cant wait to cook this soup. Sounds delicious!

Paula5 months ago
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The picture has corn, but not listed as an ingredient!

Monica6 hours 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.

Bettyanne5 months ago
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Actually, those are the lentils. But, you gave me the idea to also add some corn. 🙂

Luanne O6 months ago
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Delicious, satisfying soup. Thank you.

Sandy5 months ago
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Not corn its lentils in the picture

Rebekah Welch6 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 Flynn6 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 khan7 months ago
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agreed sheila

Sheila ki Jawani7 months ago
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beautiful soup

Jessica Mahon8 months 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 Noon8 months 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!

Deb9 months 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.

Deb9 months ago
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Can I sub split green peas for the lentils in the veggie soup recipe?

Michelle9 months ago
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You absolutely can. Just allow more cooking time, as split peas need more time than lentils

Cindy Corgan10 months 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.

Jaimie9 months ago
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Is this made in the crockpot?

Megan10 months ago
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A regular at our house!

Diana10 months 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!

Diane4 months ago
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How was it with the added seasonings you mentioned?

Jenn10 months 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 Waltien10 months 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.

jan10 months ago
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the photo shows corn in the soup but not in the recipe..

Patricia10 months ago
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I thought it was corn too but it’s the lentils.

Teresa Lagoski10 months 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 Wallace10 months ago
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I recommend sauteeing your onions and carrots in some water or stock before adding the tomatoes.

Clifford10 months ago
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I have broccoli , cauliflower, and half pound of Brussel sprouts to throw into this soup too…. should work..??

Kathy10 months ago
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Absolutely delicious.
Stir often to prevent lentils from sticking to bottom.

shannon thibodeaux10 months ago
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I would like to try this

Hindy Pearson10 months 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?

AG9 months ago
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Yes!

Henrietta Aline Wolf10 months ago
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What’s a good brand of vegetable broth?

Donna10 months 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 L10 months 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.

Pam10 months 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 Neild11 months 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 Atkin10 months ago
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Hi Sue, how long did you pressure cook for and was it a QR? Thanks.

chassie bousman11 months ago
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What are the calories and nutrition facts for this soup?

Gwenda Bowman12 months ago
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Love this

Gwenda Bowman12 months ago
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Would love more recipes

Jessica12 months 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

Susannah11 months 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.

Janice5 months ago
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Thanks so much. I was wondering about cooking time for instant pot.

Cheryl REEVES1 year ago
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For Carrie!

Shelly Zikmund1 year ago
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Loved the soup! I did make a few minor tweaks. I added an extra carrot and two small potatoes, two celery stocks and one tomato. I also soaked the lentils overnight so that they would be ready for today. I also ran the immersion blender for about 20 seconds To thicken up the soup. Overall it’s phenomenal and I would make it again in a heartbeat.

Stacey Coia Gabryszek1 year ago
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Sooooooo good!

Alissa Bartlett1 year ago
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Great

Freida1 year ago
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yummy soup-
I added 28oz of marzano tomatoes

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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
about the author

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.

A quick and easy lentil vegetable soup recipe that wows kids and adults alike. see more from this author
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