Vegetable lentil soup is one of those foods that’s so tasty that it’s hard to believe it’s good for you. But wow, is it ever good for you — this soup is absolutely packed with fresh veggies and nutrient-dense lentils. Aside from being healthy, this vegetable lentil soup has a truly savory flavor thanks to a winning combo of aromatics and herbs. It freezes and defrosts well, so you can make a huge batch on the weekend in the slow cooker and eat it throughout the week, for any meal. Top it with a poached egg for breakfast and serve it with a hunk of good crusty bread for lunch and dinner.
Ingredients for Vegetable Lentil Soup
- Butternut squash: Cooked butternut squash is creamy and sweet, providing a lovely complement to the other veggies in this soup.
- Carrots: Carrots are a great aromatic veggie base, especially when paired with onion and garlic.
- Onion: Onions make the broth taste richer and more savory.
- Lentils: The star of this soup, lentils bring loads of protein and fiber. Be sure and rinse your lentils well before using; this will remove any dust or debris.
- Garlic: Feel free to ramp up the garlic if you like a more garlicky flavor.
- Oregano: Dried thyme or rosemary would work here, too.
- Basil: While you technically could use chopped fresh basil, this isn’t recommended; dried basil (as with all dried herbs) blends better into cooked dishes like soups.
- Vegetable broth: Of course, homemade broth is always best. If you don’t have homemade broth on hand, use veggie bouillon cubes for the best, freshest flavor.
- Italian diced tomatoes: Any kind of canned tomatoes are fine. Just note that, if you use crushed tomatoes, the soup will be a bit more watery.
- Frozen cut green beans: Bite-size pieces of green beans add even more protein and fiber, as well as a touch of green to the earthy hues of this soup.
Directions
Step 1: Combine ingredients
Place the first eight ingredients in a slow cooker. Cook, covered, on low, until lentils are tender (about four hours).
Step 2: Stir in tomatoes and green beans
Stir in the tomatoes and beans and cook covered, on high, until heated through (about 30 minutes).
Editor’s Tip: If you prefer a bit of bite to your green beans, add them even later in the cooking process than the recipe calls for.
Vegetable Lentil Soup Variations
- Toss in leafy greens: Why not add one more veggie to this already veggie-packed soup? Toss in some chopped baby spinach or kale at the end of the cooking process to get your leafy greens fix.
- Add lemon to the finished soup: Adding fresh lemon juice to just-cooked lentil soup will really brighten this soup’s flavors.
- Top with cheese: Topping your soup with some freshly grated Parmesan is always a good idea.
How to Store Vegetable Lentil Soup
Once cool, transfer your vegetable lentil soup to an airtight container, either one large container or individual servings, and store it in the refrigerator. You can store this vegetable lentil soup in the fridge for several days. If you can’t finish it that quickly, it’s easy to freeze. Frozen, it’ll last for up to six months.
Vegetable Lentil Soup Tips
Can you put raw lentils in a slow cooker?
Yes. Simply add the lentils in and let them cook slowly with the broth.
Do I have to soak lentils before slow-cooking?
No, you don’t have to soak your lentils before slow-cooking them. Just be sure to rinse your lentils before cooking them.
What should I serve with vegetable lentil soup?
Sourdough bread, crackers or grilled cheese sandwiches all pair well with vegetable lentil soup.
