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Simple Vegetable Soup with Lentils

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Simple Vegetable Soup with Lentils is packed with staple veggies and protein-rich red lentils, making this one-pot wonder nourishing and delicious. Perfect for busy weeknights or lazy Sundays!

Lentil vegetable soup in serving bowl garnished with fresh chopped parsley with ceramic spoon sitting next to bowl.

A homemade simple vegetable soup with lentils is a hearty veggie soup that’s packed with flavor.

It can be enjoyed as a satisfying meal, like my Homemade Minestrone.

Or serve it alongside roasted potatoes such as these golden air fryer sweet potato hasselbacks.

Comforting, flavorful and better than store-bought canned soup.

Red split lentils act as the base for this quick vegetable soup.

The veggies are easily chopped in the food processor and mixed through the soft lentils and broth.

Seasoned with vegetable stock cubes, vegemite, salt and pepper.

Keep this easy vegetable soup on rotation with my Potato and Leek Soup and this thick and creamy pumpkin sweet potato soup.

As well as this fall favorite, Pumpkin Soup.

A spoonful of soup being scooped out of bowl.

Vegemite? Yes, you read that correctly 😉

A subtle addition adds depth to your soup and a hint of umami flavor.

It’s optional, however. If you’re an Australian, I highly recommend you try it.

If you are American or don’t reside in the land Down Under, Marmite is an alternative to Vegemite

Close view of spoon being dipped into vegetable soup in serving bowl garnished with fresh chopped parsley.

Why You Will Love This Recipe

  • Quick to make.
  • Packed with popular vegetables.
  • Hearty and satisfying.
  • Vegetarian and vegan friendly.
  • Budget-friendly.

How Can I Get More Flavor in My Vegetable Soup?

Adding vegetable stock cubes in addition to the veggie broth adds even more flavor to the soup.

My secret ingredient to making flavorful vegetable soup is a teaspoon of vegemite. No more bland soup!

What Can I Add Instead of Vegemite?

Boiling potatoes beforehand cook them through first so the insides are soft and fluffy.

Then when they’re roasted, the outer layers get crispy faster without remaining tough.

While the inside of each potato remains soft.

Simple vegetable soup with lentils in serving bowl garnished with fresh chopped parsley.

How Do I Make it Spicy?

Add a dash of red pepper flakes or a pinch of cayenne pepper to the finished soup for added spice.

Is This Veggie Soup Vegan Friendly?

Yes! It’s packed with lentils, vegetables and vegetable broth making it suitable for vegetarians and vegans.

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

Individual ingredients laid out to make simple vegetable soup are red split lentils, white potato, carrots, celery, red onion, vegetable bouillon cubes, sweet potato, vegemite, salt and pepper.
  • Vegetable Broth: Also known as vegetable stock. Recipe calls for regular broth, not low-sodium. However, you can also use low-sodium, just adjust the salt levels when taste testing. Swap for chicken or beef broth for an even heartier flavor.
  • Water: Adds more liquid to the soup without wasting extra broth.
  • Red Split Lentils: Also known as just red lentils. This is the base of this vegetable soup.
  • Onion: Use red onion for extra flavor. Brown onion also works.
  • Carrot: Can be substituted with parsnip, turnip or rutabaga.
  • White Potato: Use Russet or Dutch Yellow varieties—no need to peel the skin. Alternatives include additional sweet potato, carrot and cauliflower. Note: More sweet potato means a sweeter soup.
  • Sweet Potato: No need to remove the skin. Substitute with extra white potatoes if you don’t have sweet potatoes.
  • Celery: If using homegrown celery, add the leaves for extra texture and flavor. A close alternative is fennel or broccoli.
  • Vegetable bouillon cubes: Also known as stock cubes. These can be replaced with chicken or beef bouillon cubes. Note: soup will no longer be vegan-friendly.
  • Vegemite: Adds flavor and depth. A suitable alternative is Marmite. If you don’t have either, omit the vegemite from the recipe and adjust the seasoning with an extra veggie stock cube if needed.
  • Salt & Pepper: To season.
  • Fresh Parsley: To garnish the finished soup. This is optional.

Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Use a large soup pot, enough to hold up to 6-8 cups of liquid (48oz-64oz or 2 litres).

Step one: To the pot, add lentils and pour in broth.

Red lentils in large soup pot and broth poured over them.

Step two: Bring to a boil, stirring occasionally. 

Once boiling, reduce heat to low and keep at a simmer. 

Bringing broth and lentils to a boil in large soup pot.

Step three: Roughly cut vegetables into large chunks so they can break down easier in the food processor. 

All vegetables sitting on wooden chopping board before and after being cut up.

Step five: Pulse each vegetable separately in the food processor until chopped into small chunks/diced.

Red onion chopped in food processor.

The veggies are chopped in the processor separately due to them breaking down at varying rates.

Carrots chopped in food processor.

Tip: Process both types of potatoes together.

Potatoes chopped in food processor.

After you finish one vegetable, add it to the soup.

Celery chopped in food processor.

Step six: Once all veggies are in the pot, pour in the 2 cups of water and stir to combine.

Chopped vegetables added to cooked lentils and broth in pot.

Step seven: Add stock cubes, Vegemite if using and season with salt and pepper. Mix well. 

Step eight: Increase heat to high and bring to a boil.

Once boiling, reduce heat to low and keep at a simmer. 

Step nine: Simmer for 15-20 minutes, stirring occasionally until vegetables are tender and soup has thickened. 

Bouillon cubes, vegemite, salt and pepper added to soup in pot.

Step ten: Taste test and adjust seasonings if needed with more salt and pepper or add one more stock cube if desired. Remove from heat.

Sprinkle each serving with chopped parsley and enjoy immediately!

Expert Tips

  • Cook lentils first: Start by bringing the veggie broth to a boil with the lentils. They need a head start since they take longer to cook compared to the other veggies.
  • Use a food processor: I highly recommend you chop your veggies in a food processor if you have one. It’s faster to get them chopped and keeps them consistent in size. If you don’t have one, dice the veggies small.
  • Diced Vegetables: As previously noted, smaller veggie chunks cook faster in the soup. To ensure even cooking, aim for uniform-sized pieces.
  • Final taste test: Prior to serving, sample the soup to fine-tune the seasonings. Given that the broth, bouillon cubes, and if using, Vegemite, all contribute saltiness, additional salt may be unnecessary.
Spoon being dipped into vegetable soup in serving bowl garnished with fresh chopped parsley.

What to Serve With Vegetable Soup?

  • Crusty Bread: A no-brainer.
  • Cheese Board: A little cheese can turn your soup into a feast.
  • Green Salad: Light, crisp, and a great contrast to the warm soup.
  • Grilled Cheese Sandwich: Because why not? It’s the ultimate comfort duo!
  • Crackers or Crostini: Perfect for scooping up the last bits of soup goodness.
Overhead view of vegetable soup in serving bowl garnished with fresh chopped parsley.

Troubleshooting

Solution: Make sure to add the lentils to the pot first thing when you add the vegetable broth. Bringing the broth to the boil with the lentils, allows more time for them to cook and soften.

Solution: Don’t add extra vegetable broth or water, even if you think your soup is too thick initially. As the vegetables cook, they’ll soften and thin out the soup.

Solution: This is caused by adding too much sweet potato. The original recipe is perfectly balanced in flavor and any changes will change this. Remember to taste test before serving and adjust salt levels as needed by adding another veggie bouillon cube or a sprinkling of salt or even more vegemite.

Easy vegetable soup in serving bowl garnished with fresh chopped parsley with salt and pepper shakers behind.

Storage Instructions

How to Store Leftover Soup in the Refrigerator:

  1. Allow the soup to cool and reach room temperature.
  2. Pour into one large airtight container or divide the soup into multiple smaller containers.
  3. Store in the refrigerator for up to 4-5 days.

How to Freeze Vegetable Soup:

  1. Cool the soup fully before freezing.
  2. Using freezer-friendly airtight containers, divide the soup into individual serving sizes.
  3. Label containers with the date you made the soup and the date you’re freezing the soup.
  4. Freeze for up to 3 months.

How to Thaw and Reheat Frozen Soup:

  1. Thaw frozen soup overnight in the refrigerator in the container it was frozen in.
  2. Reheat on the stovetop in a saucepan over low to medium heat until warmed.
  3. If microwaving, use a microwave-safe container and stir halfway through.

Recipe FAQ’s

Simply dice your vegetables or roughly chop them into small chunks. Try to keep all the vegetables close in size to ensure even cooking.

Absolutely, low-sodium broth works well and lets you control salt levels. Just taste test and adjust the seasoning before serving.

Yes! Chicken or beef broth will add a different flavor profile but still make for a tasty soup. Just note, that it won’t be vegetarian anymore or vegan-friendly.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Cegetable soup in serving bowl garnished with fresh chopped parsley.

Simple Vegetable Soup with Lentils

Samantha Pickthall
Simple Vegetable Soup with Lentils is packed with staple veggies and protein-rich red lentils, making this one-pot wonder perfect for any day of the week!
5 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 8 serves
Calories 168 kcal

Ingredients
 
 

Lentils

  • 4 cups (32oz/1 litre) regular vegetable broth, or low-sodium*
  • 1 1/2 cups (9.8oz/280g) red split lentils

Vegetables

  • 1 large red onion, peeled and quartered
  • 3 large carrots, trimmed not peeled
  • 1 large white potato, Yellow Dutch or Russet, leave peel on or off
  • Half a medium-large sweet potato, leave peel on or off
  • 4 stalks celery, trimmed
  • 2 cups water
  • 2 vegetable bouillon cubes
  • 1 tsp Vegemite, see notes
  • Salt & pepper, to season
  • Small handful fresh parsley, roughly chopped

Instructions
 

Lentils

  • Use a large soup pot, enough to hold up to 6-8 cups of liquid (48oz-64oz or 2 litres).
  • To the pot, add lentils and pour in broth.
  • Bring to a boil, stirring occasionally.
  • Once boiling, reduce heat to low and keep at a simmer.

Vegetables

  • Roughly cut vegetables into large chunks so they can break down easier in the food processor.
  • Pulse each vegetable separately in the food processor until chopped into small chunks/diced. Tip: Process both types of potatoes together. The veggies are chopped separately due to them breaking down at varying rates.
  • After you finish one vegetable, add it to the soup.
  • Once all veggies are in the pot, pour in the 2 cups of water and stir to combine.
  • Add bouillon cubes, Vegemite if using and season with salt and pepper. Mix well.
  • Increase heat to high and bring to a boil.
  • Once boiling, reduce heat to low and keep at a simmer.
  • Simmer for 15-20 minutes, stirring occasionally until vegetables are tender and soup has thickened.
  • Taste test and adjust seasonings if needed with more salt and pepper or add one more bouillon cube if desired.
  • Remove from heat.
  • Sprinkle each serving with chopped parsley.
  • Serve immediately and enjoy!

Notes

  • Low-Sodium Broth: If using low-sodium broth, just taste test and adjust the seasoning before serving. You can add one extra stock cube for added flavour and salt if needed.
 
  • No Food Processor? Simply dice your vegetables or roughly chop them into small chunks. Try to keep all the vegetables close in size to ensure even cooking.
 
  • Chicken or Beef Broth: Replacing the vegetable broth with either chicken or beef broth adds even more flavour. Use regular or low-sodium, adjust salt if needed after taste testing.
 
  • Vegemite: A suitable alternative is Marmite. If you don’t have either, omit it from the recipe and add one more vegetable stock cube if additional flavour is needed after taste testing.
 
  • Store: Cooled soup in an airtight container in the fridge for 4-5 days.
 
  • Freeze: Cooled soup by portioning into individual serving size freezer-safe containers. Label with the date and freeze up to 3 months.
 
  • Thaw & Reheat: Thaw frozen soup overnight in the fridge. Reheat on stovetop over low-medium heat or microwave in a safe container, until warmed.

Nutrition

Calories: 168kcalCarbohydrates: 31gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 704mgPotassium: 585mgFiber: 12gSugar: 4gVitamin A: 4176IUVitamin C: 9mgCalcium: 43mgIron: 3mg
Keyword Soup, Vegetable soup
Tried this recipe? Let us know how it was!

4 Comments

  1. The best veggie soup I have ever had – made it countless times and it never fails to taste delicious!!

    1. Hi Shirley, thats so wonderful to hear! This soup is also a family favourite in my household, make it every other week! Thanks so much for letting me know and hope you continue to enjoy it 🙂

5 from 4 votes (3 ratings without comment)

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