Lentil Soup Recipe


Plant-based lentil and mixed vegetable soup

This simple soup is easy to make and can include any veggies you have in the fridge or garden.


  • 1 teaspoon olive or avocado oil
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups dry lentils
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 8 cups low-sodium vegetable broth
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup green beans, chopped
  • 1 cup zucchini, chopped
  • 4 cups raw baby spinach (or kale or chard), chopped


  • Sauté onion in oil until browned, 3 to 4 minutes. Add carrots and celery and cook for another 3 to 4 minutes until browned.
  • Add lentils, tomato paste, and cumin. Sauté 1 minute, stirring constantly.
  • Add vegetable broth, bay leaf, salt, and pepper. Bring to a boil. Turn down heat to bring to simmer and cook 20 to 25 minutes or until lentils start getting soft.
  • Add green beans and zucchini. Cook for another 10 minutes until they are soft. Add spinach for the last 2 to 3 minutes and cook until wilted.
  • Take out 1/3 of the mixture and blend until smooth with an immersion blender, blender, or food processor. Return purée to rest of soup and mix. (The reason I purée 1/3 of the soup is to add creaminess without any butter or cream. You can use this tip for almost any soup.)