clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Veggie Lentil Soup |

Veggie Lentil Soup

  • Author: Sara Haas
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings 1x


A cozy bowl of soup is just what you need! And this Veggie Lentil Soup happens to also be vegan, vegetarian and gluten free!


  • 1 tablespoon extra virgin olive oil 
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced 
  • 1/2 small onion, chopped 
  • 1 garlic clove, minced 
  • 1 tablespoon tomato paste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup dried green lentils, picked through and rinsed 
  • 5 cups water or low-sodium broth vegetable broth
  • 34 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
  • 1 (10-oz) bag baby spinach 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon red wine vinegar or lemon juice


  1. Heat the oil in a large Dutch oven or pot over medium heat. Add carrots, celery and onion and cook, stirring often, until softened, about 8-10 minutes. Add the garlic, cook 1 minute. Stir in the tomato paste and cook until brownish-red, about 2 minutes more. Add the tomatoes and their liquid, the lentils, water (or broth) and thyme. Bring to a simmer, partially cover with a lid and cook 30 minutes. 
  2. Remove 2 cups of the soup and purée in a blender until smooth, or use an immersion blender and purée for just a few seconds (leaving some texture). Return the blended soup to the pot and add the spinach and simmer for 1 to 2 minutes, or until the spinach softens. Season with salt and pepper and finish with lemon juice. 
  • Category: soup

Meal Plan like a Pro! Grab my NEW Meal Planning Workbook!