Lentil Soup will are available many types. that is jactitation with zesty Italian flavors and much of contemporary vegetables! It tastes plenty like vegetable soup, however with the addition of protein-rich lentils. 

It full with wholesome ingredients, it’s dead filling and it’s super simple to create. Plus, it’s dead comforting for of these cold fall days.


This soup will freeze well and reheats well. I prefer to freeze in individual servings and let thaw nightlong within the icebox, then heat up for lunch successive day.

This feeder soup could be a should in your dinner rotation. I’ve tried many alternative varieties of soup and this is often simply the one I’d label the best!



  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)


  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

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