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Vegetable Lentil Soup Recipe

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 YIELD:6 servings


  • 3 cups cubed peeled butternut squash
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup dried lentils, rinsed
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cups vegetable broth
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 cups frozen cut green beans (about 8 ounces)


  • 1. Place first eight ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
  • 2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes. Yield: 6 servings (about 2 quarts)

Nutritional Facts

1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.

Reviews for Vegetable Lentil Soup

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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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