Vegetable Lentil Soup

Vegetable Lentil Soup

Raise your hand if you might still be full from Thanksgiving! As much as I love Thanksgiving food, after eating it for a couple of meals, I’m over it until Christmas time and then I’ll be over it again until next holiday season. Not to mention all of the other parties and heavier eating we tend to do this time of year.

This Vegetable Lentil Soup is the perfect meal to enjoy when you feel like you need to detox from all of the holiday goodies! It’s light, but also hearty and filling thanks to the lentils and potatoes.

Vegetable Lentil Soup

And best of all, this soup is SO simple to prepare. After sautéing the shallots and celery, you just need to pour everything into the pot and let it all simmer until the lentils and vegetables are tender. Then stir in some kale and seasoning. I also like to serve mine with some grated Parmesan cheese on top!

I like to use smaller yellow/gold potatoes for this soup, but russet also is fine. You can also use sweet potatoes or squash if desired! Spinach is also a good sub for the kale if you prefer it over kale.

This vegan-friendly soup is comforting, ready in a snap, and just makes you feel good! I plan to enjoy it all winter long and into the new year!

Vegetable Lentil Soup

Yield: 4-6 servings

Vegetable Lentil Soup

Vegetable Lentil Soup

Vegetable Lentil Soup - This hearty and nutritious soup is made with carrots, zucchini, potatoes, tomatos, kale and lentils! It's vegan too!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 shallots, finely diced
  • 2 stalks celery, diced
  • 2 tablespoons olive oil
  • 5 yellow potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 2 zucchini, sliced and then slice each piece in half
  • 5 cups vegetable stock
  • 1 cup uncooked lentils
  • 1 (15-ounce) can diced tomatoes
  • salt to taste
  • 3 cups chopped kale

Instructions

  1. In a large pot over medium high heat, add the diced shallot, celery, and olive oil. Saute for 2 minutes. Add in the diced potatoes, carrots, and zucchini. Stir together with the shallots.
  2. Pour in the vegetable stock, diced tomatoes (with juices), and the lentils. Stir to combine. Bring the soup to a simmer. Lower heat to medium low, cover the pot, and let cook for about 20 minutes or until the lentils are cooked and the vegetables are tender. Stir in the kale. Let simmer for 5 more minutes. Add salt to taste (and other herbs like rosemary or thyme if desired!).
  3. Ladle into bowls and serve with grated Parmesan cheese on top.

Nutrition Information:

Yield:

4

Serving Size:

1/4th

Amount Per Serving: Calories: 423 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 899mg Carbohydrates: 77g Net Carbohydrates: 0g Fiber: 13g Sugar: 10g Sugar Alcohols: 0g Protein: 18g

Vegetable Lentil Soup

   

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