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Lee's Lentil Veggie Soup

Ready In: 1 hour 5 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarianLow Sodium
Lentils are high in fiber and promote stable blood sugar. Make a batch and freeze the rest for easy leftovers.

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large stockpot or slow cooker
Vegetable peeler
Stovetop
Spatula or spoon

Ingredients

Serves 4
1 tablespoon Olive Oil
1 stalk Celery
1/2 Onion medium, chopped
1 Carrot medium, chopped
1 clove Garlic minced
3/4 cup Lentils dried
1 quart Vegetable Broth or Water
1 Sweet Potato medium, peeled and chopped, optional
2 teaspoons Apple Cider Vinegar optional or Lemon Juice optional

Directions

1.

Heat the oil in a large stockpot over medium-high heat.

2.

Add vegetables and sauté for 6 to 8 minutes, stirring frequently, until onion is translucent.

3.

Add garlic and lentils and cook for 2 minutes, stirring constantly.

4.

Add broth or water, bring to a boil and reduce heat to low.

5.

Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.

6.

Add vinegar or lemon juice and cook for an additional 10 minutes.

Chef's Tips

  • This soup can also be made in a slow cooker. For a 2-qt. slow cooker, increase the amount of vegetables and lentils, but keep the amount of broth the same.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 204
% Daily Value*
Total Fat 4 g5%
Saturated Fat <1 g3%
Sodium 45 mg2%
Total Carbohydrate 34 g12%
Dietary Fiber 6 g21%
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: