Simple Vegetable Soup with Lentils
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!
Servings 8 serves
Calories 168kcal
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: 168kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 704mg | Potassium: 585mg | Fiber: 12g | Sugar: 4g | Vitamin A: 4176IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 3mg