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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 (13)

(4.7 from 10 votes)
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Jessica1 day 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!

LT3 weeks ago
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Serve over mashed potatoes! So delicious and savory!

Kaka4 weeks ago
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Oven cook or stove top?

LT3 weeks ago
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I do stove top!

Caroline Krastev4 weeks ago
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So delicious! My husband wants me to make this every week! Simple and hearty to eat as a meal.

Tammy4 weeks ago
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Soup

Pam V1 month 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.2 months 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.

Cheryl REEVES4 months ago
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For Carrie!

Shelly Zikmund4 months 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 Gabryszek5 months ago
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Sooooooo good!

Alissa Bartlett6 months ago
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Great

Freida6 months ago
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yummy soup-
I added 28oz of marzano tomatoes

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Lentil Vegetable Soup

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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.

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