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Lee's Lentil Veggie Soup

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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
Spatula or spoon


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 of Water
1 Sweet Potato medium, peeled and chopped, optional
2 teaspoons Apple Cider Vinegar optional or of Lemon Juice optional



Step 1 picture
Heat the oil in a large stockpot over medium-high heat.


Step 2 picture
Add vegetables and sauté for 6 to 8 minutes, stirring frequently, until onion is translucent.


Step 3 picture
Add garlic and lentils and cook for 2 minutes, stirring constantly.


Step 4 picture
Add broth or water, bring to a boil and reduce heat to low.


Step 5 picture
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.


Step 6 picture
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:

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