Simple Vegetable Soup with Lentils

• 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.

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.

• 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.

Step two: Bring to a boil, stirring occasionally. 

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

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

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

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

Tip: Process both types of potatoes together.

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

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

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. 

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!

• 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.

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.