Vegetable Lentil Soup Recipe

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Here’s a healthy soup from our Test Kitchen that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor.
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES: 6 servings


  • 4 cups vegetable broth
  • 3 cups cubed peeled butternut squash
  • 1 cup dried lentils, rinsed
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 package (9 ounces) frozen cut green beans

Nutritional Facts

1-1/3 cups: 237 calories, 1g fat (0 saturated fat), 0 cholesterol, 962mg sodium, 49g carbohydrate (12g sugars, 15g fiber), 11g protein.


  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4 hours or until lentils are tender.
  2. Stir in the tomatoes and beans. Cover and cook on high for 30 minutes or until beans are heated through. Yield: 6 servings.
Originally published as Vegetable Lentil Soup in Simple & Delicious January/February 2008, p54

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CHEFOFTHEFUTURE User ID: 8203061 245782
Reviewed Mar. 21, 2016

"This is my second time making this soup. I love vegetables, so this soup was right on for me and my family. I added zucchini and lots more dice carrots and some celery too. YUM"

Artcook User ID: 2869004 83302
Reviewed Jul. 16, 2013

"A great recipe and simple to make. I substituted potatoes for the butternut squash and also put the green beans and tomatoes in at the beginning with the rest of the ingredients. It worked out well and it tasted great! I also added about 1/2 tsp salt for taste since none is in the recipe"

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