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Juicy, nutritious plant-based lentil soup featuring diced potatoes, carrots, and broccoli.

Plant Based Lentil and Vegetable Soup

A hearty and nutritious vegan soup packed with lentils and fresh vegetables, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine plant-based
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 1 cup diced onions
  • 6 small potatoes diced potatoes
  • 3 large carrots sliced carrots
  • 3 cups chopped broccoli

Dry Lentils

  • 1 cup dry lentils

Liquids and Seasonings

  • 2 quarts water
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon thyme
  • 1 bay leaf bay leaf

Instructions
 

  • Chop all vegetables and add to a large pot on medium heat.
  • Add lentils and water, then season with salt, pepper, onion powder, garlic powder, paprika, thyme, and bay leaf. Cover and bring to a simmer.
  • Simmer for 30 minutes until vegetables are tender.
  • Remove bay leaf and check for seasoning.
  • Serve hot and enjoy!

Notes

This soup is a great source of plant-based protein and fiber. Feel free to add more vegetables or spices to suit your taste.
Keyword Lentils