Lentil Vegetable Soup

I don’t love winter, but I do love this Lentil Vegetable Soup.

This Lentil Vegetable Soup is full of plant-based protein and fiber, and full of flavor

We are about to be in the thick of winter, and I’m not jazzed about it. I don’t tolerate cold weather very well. Seriously, anything under 30 and I’m pretty much only leaving my house if I have to go to work. Warm meals are a staple during cold, blustery, and cloudy winter days. What great adjectives, right??

This vegetable lentil soup is easy to throw together, REALLY comforting, and full of plant-based protein and fiber (and flavor). I promise you won’t miss the meat! While I do eat meat/poultry, I don’t like having it for every meal. I thought this soup was perfect, and think meat would actually take away from the awesome flavors the vegetables bring.

I made mine on the stove, but you can just as easily throw all the ingredients in the crockpot and cook on low for 6-8 hours. I was just impatient. šŸ™‚

Lentil Vegetable Soup
Serves 8
A hearty, comforting soup for cold winter days. Full of vegetables, and full of flavor!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 T extra virgin olive oil
  2. 2 large carrots, sliced
  3. 4 stalks celery, chopped
  4. 1 yellow onion, chopped
  5. 1 bag butternut squash, cubed (or ~2 1/2 cups)
  6. 1 T garlic, minced
  7. 1 cup green lentils
  8. 7 cups vegetable broth
  9. Italian seasoning, 1/2 T
  10. slat and pepper, to taste
Instructions
  1. Heat oil in large pot over medium-high heat. Once hot (3-4 minutes), add in first 6 ingredients. Cook until softened, 6-7 minutes.
  2. Add in remaining ingredients and turn heat up to high.
  3. Bring to a boil, then reduce to a simmer and cover. Allow to cook for 30 minutes, stirring occasionally.
Clara Norfleet | Food Fitness and Faith https://claranorfleet.com/