This Chunky Vegetable Lentil Soup recipe is a delicious dietitian approved vegetarian and vegan recipe which is great for lunch or dinner any time of the year.
This vegetarian soup is hearty, diabetes friendly and delicious meal to enjoy as the weather gets colder. It uses your standard soup vegetables and canned lentils. That means it can easily be made with ingredients you either already have or can keep in your pantry, fridge, or freezer.
Something I love to do in the winter is make a big batch of soup and freeze some of it for days when I don’t want to cook. Similarly, if you have leftover vegetables, try freezing them until you need to use them!
This recipe uses carrots, which can last a long time just sitting in the fridge!
Typically, you can leave them refrigerated for 2-3 weeks until they start to go bad. Put them in a container with water and that time increases to at least a month!
The carrots combined with the canned tomatoes make this chunky vegetable lentil soup more nutrient-dense, while the lentils add some protein and heartiness to the soup, while keeping it diabetes-friendly and vegan!
Chunky Vegetable Lentil Soup
Ingredients
- 2 cups vegetable broth reduced sodium
- 1 cup carrot chopped
- 1 can canned tomatoes diced
- 1 can lentils drained and rinsed. Can substitute: Trader Joe’s package steamed lentils, drained and rinsed can be used instead of canned lentils. One package is the equivalent of 2 cups of lentils
- 2 tsp garlic minced
- 1 tsp basil
- 1/2 tsp thyme dried, ground
- 1/2 tsp cumin ground
Method
- In a large pan, bring vegetable broth to a boil over high heat.
- Add carrots, reduce heat to medium, and cook covered for 10 minutes.
- Add tomatoes, lentils, garlic, basil, thyme, and cumin. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until carrots are tender.
Private Notes
Tried this recipe?
Let us know how it was!Please let us know what you think of our Chunky vegetable soup recipe in the comments section below.
-Blog reviewed and updated by Rebecca Bitzer MS RD LD September 16 2021
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
