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.
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- Serves 6
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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
- 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.
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Comments (57)
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.
Is the spinach baby spinach or silverbeet?
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?
Hi how long would this be cooked for in the Instant Pot?
Thanks!
Have just got recipe and cant wait to cook this soup. Sounds delicious!
The picture has corn, but not listed as an ingredient!
Actually, those are the lentils. But, you gave me the idea to also add some corn. 🙂
Delicious, satisfying soup. Thank you.
Not corn its lentils in the picture
Delicious! I’ve made this a couple times. I like to double the spinach and use organic vegetable broth.
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
agreed sheila
beautiful soup
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!!!!
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!
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.
Can I sub split green peas for the lentils in the veggie soup recipe?
You absolutely can. Just allow more cooking time, as split peas need more time than lentils
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.
Is this made in the crockpot?
A regular at our house!
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!
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?
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.
the photo shows corn in the soup but not in the recipe..
I thought it was corn too but it’s the lentils.
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.
I recommend sauteeing your onions and carrots in some water or stock before adding the tomatoes.
I have broccoli , cauliflower, and half pound of Brussel sprouts to throw into this soup too…. should work..??
Absolutely delicious.
Stir often to prevent lentils from sticking to bottom.
I would like to try this
I can’t get fire roasted tomatoes where I live. Would it still be good if I just used a regular can of tomatoes?
Yes!
What’s a good brand of vegetable broth?
I use “Better than Bouillion” vegetable base. It’s concentrated so you just use a couple tablespoons with water.
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.
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.
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.
Hi Sue, how long did you pressure cook for and was it a QR? Thanks.
What are the calories and nutrition facts for this soup?
Love this
Would love more recipes
I loved this! Next time I’ll add another can of tomatoes and a ton of ground thyme, but that’s just personal preference!
Serve over mashed potatoes! So delicious and savory!
Oven cook or stove top?
I do stove top!
So delicious! My husband wants me to make this every week! Simple and hearty to eat as a meal.
Soup
Love this simple recipe!!! I have been making this for a long time…especially tonight as it’s getting very cold in the northeast!
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.
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.
Thanks so much. I was wondering about cooking time for instant pot.
For Carrie!
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.
Sooooooo good!
Great
yummy soup-
I added 28oz of marzano tomatoes