Chunky Vegetable Lentil Soup

This vegetarian soup is a hearty and delicious meal to enjoy as the weather gets colder.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers and Snacks, Soups and Stews
Cuisine: American, Gluten Free, Vegetarian
Keyword: Budget-friendly, Fall, Fiber, Meal prep, Vegan, Winter
Condition: Cancer, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 4


  • 2 cups vegetable broth reduced sodium
  • 1 cup carrot chopped
  • 1 can diced tomatoes
  • 1 can lentil drained and rinsed. Can substitute: Trader Joe’s package steamed lentils, drained and rinsed can be used instead of canned lentils. One package is the equivalent of 2 cups of lentils
  • 2 tsp garlic minced
  • 1 tsp basil
  • 1/2 tsp thyme dried, ground
  • 1/2 tsp cumin ground


  • In a large pan, bring vegetable broth to a boil over high heat.
  • Add carrots, reduce heat to medium and cook, covered for 10 minutes.
  • Add tomatoes, lentils, garlic, basil, thyme, and cumin. Reduce heat to medium low and cook, stirring often, for 10 minutes or until carrots are tender.


Carbohydrates: 33g | Protein: 16g | Fat: 1g | Sodium: 73mg | Potassium: 473mg | Fiber: 11g

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