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Red Lentil Vegetable Soup

5 from 2 reviews


  • 5 1/46 cups homemade chicken stock
  • 1 1/4 cup red lentils
  • 1 large garlic clove, minced
  • 1/2 large onion, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large bell pepper, diced
  • 2 large carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 cup chopped tomatoes (or one 15 oz can diced tomatoes with juices)
  • 4 oz mushrooms, chopped
  • 1 cup chopped green beans
  • 1/2 bunch fresh spinach
  • 1 Tbsp tomato paste
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • salt & pepper, to taste
  • 2 cups rice, prepared according to package directions (optional)
  • 1/4 cup cilantro (optional)


  1. Combine 5 cups stock, lentils, garlic, onion, salt and pepper in a large pot and bring to a boil.
  2. Meanwhile, start chopping the other vegetables and add to the pot as they’re ready.
  3. When the pot reaches a boil, reduce to a simmer.
  4. Finish chopping all the vegetables and add them to the pot. Add the tomato paste and dried herbs and cover the pot, stirring every 10-20 minutes or so until the lentils have broken down, 60-90 minutes.
  5. This is a thick soup, but there should be about 1/2″ liquid covering the vegetables at all times, so add additional stock as needed.
  6. Serve with hot rice, pasta noodles or as-is, with optional cilantro as garnish.
  7. Soup is amazing fresh out of the pot, but somehow becomes super amazing the next day. Enjoy!

Keywords: red lentil vegetable soup