I have made this soup many times over the years, and slightly different every time, depending on what I had in my pantry and fridge. I will never forget, when I had my first baby, the hospital gave me a bag of lentils! At the time, I didn’t think much of it, and I really just wanted something like a donut or a granola bar. It was only later that I realized how useful lentils can be in your diet.
This soup is so healthy for you! It is a good mix of lentils and veggies, and you can use your favorite veggies.
The amounts in this recipe are approximate, as this is a very forgiving dish as far as ratios. I listed what I used the last time I made this recipe.

Ingredients:
Green lentils (14 oz bag)
Vegetable broth
Seasonings (optional) such as hot pepper flakes, celery seed, turmeric, etc.Olive oil
Veggies such as:
~ onion
~ garlic (I used about 6 cloves)
~ carrots (I used two large carrots)
~ celery (I used about 1/2 of a celery heart)
~ kale (a large handful, deveined and chopped)

Directions:
Make sure you have a pot that is large enough to accommodate at least 6 cups of liquid.
Chop your veggies and saute in olive oil. ** Note that for greens like kale or spinach, do not add these until the very end.

You don’t want to burn any veggies, especially something like the garlic. Saute enough to soften the veggies. Things like the onion will start to look a little translucent, and I prefer not to cook them too much, as they start to caramelize and become too sweet for me.
Add about 5 cups broth and your rinsed lentils. Adjust your broth to taste. My favorite vegetarian bullion is Better Than Bullion. It has a great flavor and you can adjust the strength as needed.

I also like to add in a sprinkle of turmeric, for health benefits, and some hot pepper, for heat.
Cook until the lentils are soft. The packaging for my green lentils recommended about an hour. I left the lentils a touch al dente since I knew they would cook a little longer just from residual heat, and that I would be saving leftovers.
You may want to add in some more liquid/broth as needed. This really depends on how many veggies you put in your soup, and your personal preferences as far as ratio.
Add in your greens last.

I chop up kale or add in baby spinach, giving it a few minutes to wilt down. We have even filled up soup bowls and added fresh spinach on top, which wilts down in the time it takes for the bowl to cool down enough to eat.

Enjoy!

Milaya
May 5, 2020We have been having a lot of rainy days, I can’t wait to try the soup!
Shayla Marie
May 5, 2020Mmm, this looks so good. I think I’ll make this recipe today. I’ve been craving split pea soup lately.
Fatima Torres
May 5, 2020Oh wow, I haven’t made lentil soup in forever. I remember eating it often as a kid.
Sarah
May 5, 2020My parents always made lentil stew and it is good.
Surabhi
May 6, 2020Looks so yummy! And lucid too..worth a try
Deb B.
May 6, 2020This looks SO delicious and so healthy. My husband and I have been talking about how we want to attempt more meatless meals just to change things around. Also we know it’s so good for us overall. I’ll definitely try this one out. We have all the ingredients on hand too!
Ashley
May 6, 2020This looks so good, do you think it could be made for instant pot?
Miranda
May 7, 2020This looks sooo delicious!
Melissa
February 24, 2021I’m always looking for healthy delicious meals for my family. This looks so good will definitely give it a try.
April Kitchens
February 24, 2021Lentil soup is one of my faves! I’m vegan, so lentils are a staple for me. Beautiful recipe.
Sonia Seivwright
February 25, 2021I love Lentil soup. Never tried the vegetable one though. This will be very tasty for sure.