November 9,2020

Wholesome Lentil and Vegetable Soup

Servings: 6 Time: 50 Minutes


  • 1/8 cup of extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 1lb potatoes, chopped
  • 1 zucchini, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, crushed, pressed, or chopped
  • 1 can of Muir Glen Organic Diced Tomatoes - $2.59
  • 3 teaspoons of tomato paste
  • 1 cup of brown or green lentils, rinsed
  • 4 cups of Imagine Low-Sodium Vegetable Broth - $5.19
  • 2 cups of water
  • Pinch of red pepper flakes
  • Salt and pepper to taste


  • Warm the olive oil in a pot over medium heat.
  • Once the oil begins simmering, add in the chopped onion, garlic and carrot to cook. Stir often until the onion has softened and is turning translucent, about 5 minutes.
  • Add the tomato paste and cook for a few more minutes, stirring often to enhance the flavor.
  • Pour in the lentils, broth, canned tomatoes, and the water. Add the chopped potatoes, carrots, zucchini, vegetable broth and cook for 30 minutes.
  • Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils and potatoes are tender but still hold their shape.
  • Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

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