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Easy Lentil Vegetable Soup

Looking for an easy meal for Meatless Mondays? This Lentil Vegetable Soup is one of our family favorites.

Oh, this weather. It's been 75 degrees some days and high 20s the others. We haven't really had a winter, and now our spring is the same. My meal plan is all over the place!

One way I've been soothing my cold bones on the wet, cold days is this delicious Lentil Vegetable Soup. I make a big batch over the weekend, and then it's in the fridge all week for an easy lunch.

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Pin with images of the lentil soup along with the title of the post in the middle.

Is this a healthy vegetable soup recipe?

I feel so healthy when I eat this soup! There's protein from the lentils and chickpeas. There's tons of healthy vegetables, and it's low in calories but still very filling. It's also a great Weight Watchers Freestyle recipe with zero points per serving!

It's easy to make using whatever vegetables you have in the fridge, just add as many of the ones you like or adapt if there are some you don't like. During the summer when we can more easily get fresh veggies from the farmers market I like to make this once in a while too on cooler days or nights. It's just so incredibly flavorful with delicious fresh veggies.

Lentil Vegetable Soup

This Lentil Vegetable Soup lasts in the refrigerator 3-4 days. I haven't tried freezing it yet because it hasn't lasted that long. If you make a large batch and decide to freeze it my only concern would be the vegetables getting  a bit mushy upon reheating them. I don't think the overall flavor would be compromised by freezing!

I like to sprinkle some shredded Parmesan cheese on top–it adds a little zing! If you are a cheese lover I'd definitely give that topping a try. Since the soup is so healthy to start with a little parmesan cheese isn't going to totally ruin your healthy choices.

Here are the ingredients you'll need to make this lentil veggie soup:

  • vegetable broth
  • canned diced tomatoes
  • fresh mushrooms
  • fresh carrots
  • fresh celery
  • onion
  • canned chickpeas
  • dried lentils
  • fresh spinach
  • Shredded parmesan cheese, optional

And here's how to put it all together!

  1. Add all ingredients to a large pot. Bring to a boil, then simmer on low-medium heat for 1 hour or until vegetables are tender.
  2. Add spinach before serving. It will wilt in the hot soup. Sprinkle with parmesan cheese, if desired.

Do you have Weight Watchers Freestyle points for this recipe?

Great news! If you're doing the Weight Watchers Freestyle Program (as I am), this soup is 0 points per serving! I only track it my app if I sprinkle cheese on top. Finding great zero point recipes for Weight Watchers is easier than ever thanks to the Freestyle program. With more than 200 zero point foods it's no wonder this easy lentil vegetable soup is perfectly suited for Weight Watchers!

Easy and healthy! This Lentil Vegetable Soup is filled with vegetarian protein and fresh vegetables for a simple, filling meal.

Are you looking for more soup recipes?

If you love soup as much as I do…or if you are just looking for an excellent way to meal prep for lunches and dinners this week, you should check out these other great soup recipes. They're easy meals for the whole family and they'll keep in the fridge for a few days after so you can have leftovers for simple lunch or dinner options.

What do I need to make awesome soup recipes at home?

I love soup, don't you? My favorite kitchen supplies make soup recipes easy!

Easy and healthy! This Lentil Vegetable Soup is filled with vegetarian protein and fresh vegetables for a simple, filling meal.

Looking for some delicious recipes to pair with your soup?

Here are some of my favorite recipes that go so great with any soup recipe but especially this easy lentil vegetable soup:

Printable Easy Lentil Vegetable Soup:

Yield: 8 servings

Lentil Vegetable Soup

Lentil Vegetable Soup

Make a big batch of this Lentil Vegetable Soup over the weekend, and then it's in the fridge all week for an easy lunch.

Prep Time 15 minutes
Inactive Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 6 cups vegetable broth
  • 1 cup diced tomatoes
  • 8 oz mushrooms, sliced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup onion, sliced
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup lentils
  • 3 cups fresh spinach, chopped
  • Shredded parmesan cheese, optional

Instructions

  1. Add all ingredients to a large pot. Bring to a boil, then simmer on low-medium heat for 1 hour or until vegetables are tender.
  2. Add spinach before serving. It will wilt in the hot soup. Sprinkle with parmesan cheese, if desired.

Notes

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 585mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 5g
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Linda

Wednesday 5th of April 2017

A good soup is always welcome in this house. Thanks for sharing a delicious soup at DI&DI.

shelley

Monday 3rd of April 2017

I'm a big fan of soup and this looks yummy. Thanks for sharing at Over the Moon.

Cate

Monday 3rd of April 2017

This looks great. My daughter is a vegetarian and I need some more recipes for her. Thanks!

Laurie

Thursday 30th of March 2017

I can't resist a great soup recipe! Pinned. Thanks so much for sharing it with us at Brag About It!

Julie Christiansen

Wednesday 29th of March 2017

Our weather has been flip-flopping a lot too. This sounds like a great soup for a cloudy day- I'll have to try it! Thanks for sharing at My Busy Beehives #beeparty.

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