Vegetable Lentil Soup

5 from 3 votes

This is one of our all time favorite Fall soups. The flavors you just cannot top and this is such a hearty healthy soup it is the best two in one! Healthy & delicious. This is going to be a family favorite promise!

Prep Time10

Cook Time1

Course: Dinner

Cuisine: American

Keyword: clean eating, easy dinners, easy soups, healthy dinners, healthy fall foods, healthy soups, lentil soup, vegetable soup

Servings:

Calories: 246kcal

Author: Alaina Hinkle

Ingredients

1 large russet potato
2 cups chopped celery
2 cups chopped carrots
1/2 yellow onion diced
4 cloves garlic minced
4 tbsp olive oil
1 tsp pepper
2 tsp salt
1 tsp cumin
1/2 tsp ground turmeric
1/2 tsp onion powder
2 dash of cayenne pepper
28 oz can of diced tomatoes
48 oz chicken broth 12 oz of chicken broth for left overs to thin out
2 cups of green lentils

Instructions

In bite sized pieces cut the russet potato, celery & carrots, then transfer to a large mixing bowl. Next chop up the yellow onion & mince the 4 cloves of garlic.
In a large stock pot (my favorite linked here), pour 3 tbsp of olive oil & turn on medium heat. Let heat for a 2 minutes, then add in the diced yellow onion & minced garlic. Let that simmer for another 2-3 minutes. After, pour in the celery, carrot & potato mixture, then drizzle remaining olive oil over it.
Sprinkle the turmeric, onion powder, cumin, salt, pepper & cayenne pepper. Then mix with your cooking spoon. Let that cook down with the veggies & potatoes, garlic & onion, for 8 minutes. Then pour in the diced tomatoes & chicken broth. Next bring to a boil.
Once the soup is brought to a boil pour in the lentils & cover with lid. Let it simmer for 50 minutes. Take lid off to stir every 15 minutes or so. You will be able to tell the lentils are cooked when the soup starts to thicken. Then take lid off and let simmer for at least an hour. Then serve immediately!

Nutrition